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!

14 Responses to “Enough Turkey! It’s Time For Bacon

  1. don says:

    Funny post. Especially @ Oh baby, I lurves it when you sizzle and crispyfy. Had me laughing early in the morning. Thanks.

    Quite a meal.

  2. RebeccaH says:

    And what wine would you serve with that? Or does it go better with a fine, aged beer?

  3. Yojimbo says:


    Now I’m hungry enough to eat the hardwood in “naturally hardwood smoked”:(

  4. Mr. Bingley says:

    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).

  5. BillN says:

    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.

  6. Those pics are nearly bacon porn!

  7. bydesign001 says:

    Looks practically sinful. Get’s my vote and my appetite.

  8. WunderKraut says:

    You sir, are a true American hero!

    wow! I’ve got to try that!

  9. Pedro the Ignorant says:

    That should be a worth a weekend fatwa from a crazy mullah somewhere.

    Piggy, beefy goodness!

  10. Clive says:

    Nope, she’s done juuust right.

  11. Julie says:

    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.

  12. Mark says:

    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}

  13. Val Prieto says:

    You are an evil, evil man, Bingley.

  14. George Moneo says:

    Just what I needed in the morning: grilling porn!

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