Enough Turkey! It’s Time For Bacon
Here’s a nice bacon-based recipe for our bud WunderKraut.
I like to buy whole tenderloins and cut the filets off myself. A-because then I can cut the steaks to exactly the size I need, and B-it’s a hell of a lot cheaper this way. So after cutting off steaks I end up with the Shat-Ho Brian end that I always try to think of fun ways to roast.
I mean, let’s be honest: tenderloin is melt-in-your-mouth buttery tender soft but it really doesn’t have a lot of flavor.
and what does have flavor, Dear Readers?
You betcha!
Time to activate my highly-refined weaving skills
lovingly place the tenderloin amidst this net of smoky porcine ethereal bliss and coyly drape a few more slices for complete coverage
wrap up and place in the roasting rack thence into the oven at 325
It’s a work of piggin’ art!
Oh baby, I lurves it when you sizzle and crispyfy
lovingly transfer to a platter when the internal temperature reaches 140 or so for rare (sooner if the smell-o-bacon filling the house drives you absolutely wild with desire)
perfectly done for me; probably a tad too rare for some of y’all
but that leaves more for me!
Swill Food and Grog | Mr. Bingley | 
November 27, 2009 7:27 am
Subscribe
Funny post. Especially @ Oh baby, I lurves it when you sizzle and crispyfy. Had me laughing early in the morning. Thanks.
Quite a meal.
And what wine would you serve with that? Or does it go better with a fine, aged beer?
Geez!
Now I’m hungry enough to eat the hardwood in “naturally hardwood smoked”:(
A nice stout would of course be perfect, Rebecca, but I washed it down with a nice merlot/cabernet blend (and the cabernet portion was mostly cabernet franc, which is awfully tasty).
Yay! a Mr. B food post. I Have a piece of tenderloin in the freezer and may have to try this next week (after the Thanksgiving bloating goes away).
Hope everyone had a good holiday yesterday.
Those pics are nearly bacon porn!
Looks practically sinful. Get’s my vote and my appetite.
You sir, are a true American hero!
wow! I’ve got to try that!
That should be a worth a weekend fatwa from a crazy mullah somewhere.
Piggy, beefy goodness!
Nope, she’s done juuust right.
Bacon — I call it “the other Vitamin B”…
But, no photo of a salivating pupper, eagerly expecting a morsel to drop to the floor? Kinda a let down after the bacon buildup.
🙁
I did something similar yesterday – however I neglected to put roast on a rack… It was still good, however it prevented the lower courses of bacon from crisping… Guess I’ll have to do it again. {sigh}
You are an evil, evil man, Bingley.
Just what I needed in the morning: grilling porn!