I’ve been wrapping up pork tenderloin in bacon for so many years (40?) that when I see a photo where someone else has done it, I think they’ve stolen my idea. (Perhaps they have but I’m doubtful. The world is large and I’m but one small cook.) Before the bacon method, I sometimes stuck slivers of garlic into knife-made slits all over the meat, slathered Dijon on top, and covered the whole shebang with almost more salt, pepper, and rosemary than was reasonable. Occasionally, and it’s all here on the blog, I combine all those ideas, and lest you think that was somewhat over the top, it wasn’t. Try it! Pork tenderloin, a bastion of easy-cook lean meat with a plethora of ideas for second round meals, remains a stable favorite in my cooking rotation, especially when it’s BOGO or buy one; get one “free.” This time, as the tenderloins — not to be confused with pork loins (scroll down to see the difference)– were two to a pack, I came home with 4 for about $13.50. Best sous and husband Dave divvied them up and vacuum-sealed them to freeze individually. Given that each was between 1 and 1 1/2 pounds of no-fat goodness and great for just about any cooking method (stovetop, oven, grill, air fryer, or electric pressure cooker), I started looking forward to my choice of preparations for spring and summer. First off was the bacon routine because #1 I could do it in my sleep and #2 I had this sweet sweet potato recipe that I knew was a match made in heaven. Having cooked a number of pork tenderloin sheet pan meals over the years, I knew I could put the meat and sweet potatoes all in one pan in the oven and sit down to eat in a half-hour. Meanwhile, I could find music, pour wine, set the table, and make a green vegetable.
Scroll down to IF YOU LIKED THIS... for a short list of my pork tenderloin faves. Type Pork Tenderloin into the search box for more.
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