Pork on pork. Doesnâ€™t that just sound terrific? In this case, I was looking for something quick to prepare for dinner and spied two pork tenderloins in the refrigerator and some nice wide strips of thinly sliced Canadian bacon (probably made in Yakal Street, but still called Canadian bacon). That and a vague idea encouraged by a recent Gourmet article on Montreal and I decided to sprinkle the pork tenderloin with salt and pepper, pour some good Molave honey on it (maple syrup was the suggestion of Gourmet), added some fresh thyme and wrapped it all up with the Canadian bacon. Pop it into a 375 degree oven for about Â½ an hour and itâ€™s done!
If I could get my broiler to work properly, I would have broiled it for a couple of minutes to crisp the bacon some more. But the taste was delicious. The saltiness of the bacon and the sweetness of the honey went very nicely with the pork. It was quick, not fussy and really easy to do. The pan looked a bit disastrous afterwards as the honey and other juices burned into a charcoal mess but nothing a long soak couldnâ€™t handle. Slice the tenderloins into Â¾ inch thick pieces and serve with some roasted potatoes or maybe some nice risottoâ€¦