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RECIPE # 4680 SAGE & BACON PORK TENDERLOIN Monday Aug. 1, 2011

RECIPE # 4680 SAGE & BACON PORK TENDERLOIN Monday Aug. 1, 2011

CREATED Aug 1, 2011

JIM HAGY / CHEF'S MARKET CAFE & TAKE AWAY

SAGE & BACON WRAPPED PORK TENDERLOIN WITH FRESH PEACH SALSA

Ingredients

· 1 pork tenderloin, cleaned and trimmed

· Maplewood Smoked Bacon

· 1 tbsp of garlic powder

· 1 tsp salt and pepper blend

· 1 tsp dried crumbled leaf basil

· ½ tsp dried crumbled leaf oregano

· Fresh Sage

· 1 tsp black pepper

· Olive oil

Combine garlic powder, seasoned salt, basil, oregano, and black pepper; rub seasoning all over the pork tenderloin. Lay out bacon with slices overlapping until bed is the same length as the pork tenderloin. Lay the tenderloin on top of the strips of bacon and wrap it with the bacon. Take olive oil and coat well. Partially tuck the sage underneath the bacon strips. Place in a 9x13 pan and bake uncovered in a 375 or 400 degree oven for 45 to 60 min or until pork reaches about 155 degrees. Make sure the bacon is really done. Remove from oven and wrap in foil. Let stand for 10 min before slicing. SERVES 6.

PEACH SALSA RECIPE

Ingredients:

· 1 ¾ cup peaches (diced peeled, 3 lg.)

· ¼ cup red bell pepper (diced)

· ¼ cup green onions (chopped)

· 2 Tbsp fresh cilantro (chopped)

· 1 Tbsp chile (minced seeded jalapeño)

· 1 garlic clove (minced)

· 2 Tbsp lime juice

· 1 tsp ginger

· 2 ½ tsp rice vinegar

· 2 ½ tsp honey

Mix together in small bowl.