03 Mar2006

zpork1

Pork on pork. Doesn’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 ½ an hour and it’s done!

If I could get my broiler to work properly, zpork2I 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 couldn’t handle. Slice the tenderloins into ¾ inch thick pieces and serve with some roasted potatoes or maybe some nice risotto…

 

COMMENTS:

  1. spanx says:

    marketman,

    one of my favorite t-shirts says: BACON IS A VEGETABLE!!!

    hahaha! thanks for this porkarrific recipe.

    for more Bacon Love, you may want to check out:
    http://www.iheartbacon.com

    have a great gustatory weekend!

    spanx

    Mar 3, 2006 | 12:20 pm

     
  2. Ana says:

    Since you mentioned risotto, may I ask where to buy arborio rice? I want to try to make some. Thanks MM!

    Mar 3, 2006 | 1:31 pm

     
  3. Katrina says:

    This sounds delicious! I’m not a big pork fan, but I do love bacon. My brother-in-law, who’s a great cook, makes a dish he adapted from a Wolfgang Puck recipe that’s pork stuffed with pork! It’s pork tenderloin (not sure?) with different kinds of crumbled sausages inside. Wonderful! I, too, love the sweet & salty combo. He also makes dishes that combine bacon with fruits such as prunes, bananas, and — don’t knock it till you try it — camote! YUM!

    Mar 3, 2006 | 3:03 pm

     
  4. Marketman says:

    spanx, what a great t-shirt… ana, they have reasonably priced arborio and carnaoli (my preference for risotto) at Santis shops across the city. In a rush, they have instant risotto which isn’t too bad…their milanese or saffron version is good in a pinch though sometwhat salty. You’ll see it in a post coming up in the next few days. Katrina, bacon is one of those fantastic foods…great by itself and to flavor other things…must be layer after layer of fat…so how can it not be good? Bacon with sweet things such as figs, etc. are a classic and delicious combination!

    Mar 3, 2006 | 4:36 pm

     
  5. marian says:

    hmmm, sounds goodaah!!! maybe the bacon would have been crispier if you used the turbo broiler. thanks a lot for the recipe.

    Mar 3, 2006 | 6:00 pm

     
  6. peng says:

    I’m not sure about your canadian bacon though. the canadian bacon I know is round and quarter inch thick and you wont be able to wrap it around the ham or pork joint. Maybe I’m wrong?

    Mar 3, 2006 | 10:39 pm

     
  7. eat matters says:

    question: how would you know if it’s real canadian bacon?
    answer: check if it has a valid canadian passport.
    just kidding.

    really,authentic canadian bacon kuno is made from the lean portion of the center cut of the pork loin. so it is usually oval shaped,smoked and pre-cooked. it can be eaten immediately straight as a cold cut but can be cooked to your heart’s (no pun intended) desire. the regular U.S. bacon naman comes from pork belly.
    by the way,CB is exported to the U.S.–mmm. just wondering if Texan Dubya ever eats this.

    pinoy bacon? well, an impoverished super thin strip is 98% fat with 2% lean meat for the sake of keeping it together. well packaged but looks like crinkled latex when cooked.

    Mar 4, 2006 | 9:10 am

     
  8. spanx says:

    eat matters,

    have you tried the bacon from Mother Earth of the Tayag foodie family from Pampanga (Claude, et.al.).

    pretty thick slabs, glorious fat and lean meat perfectly balanced and intertwined, very similar to the bacon available in U.S. supermarkets.

    and they fry up pretty well: crispy with a good bite and mouthfeel, unlike the wispy almost-wonton wrapper-like bacon pretenders produced by the large national processed meat companies.

    while i buy their bacon directly in Angeles City, i’ve seen a Mother Earth shop across St. Lukes on E.Rod.

    and while you’re at it….. may as well try Elvis’ favorite peanut butter-banana-bacon sandwich as well. hahaha!

    Mar 4, 2006 | 1:21 pm

     
  9. eat matters says:

    spanx,
    am talking about the commercial grade RP bacon.
    if its from claude tayag et al., then that could be
    THE exception were all looking for.better yet if it’s made from anti-biotic free pork.

    Mar 4, 2006 | 3:50 pm

     
  10. eat matters says:

    butter-banana-bacon sandwich? that’s for the congressmen to eat.

    Mar 4, 2006 | 3:53 pm

     
  11. mojitodrinker says:

    where can i buy a t-shirt that says “bacon is a vegetable”? i want one!!! =)

    Mar 4, 2006 | 8:19 pm

     
  12. stefoodie says:

    pork on pork — yeah!!! i’ll have the slice with the crisp burnt stuff on it please. curious though — i haven’t seen canadian bacon here with fat; they’re pretty lean usually. but maple syrup/bacon combination? yum — heavenly!

    Mar 4, 2006 | 8:43 pm

     
  13. Marketman says:

    Hmmm, this Canadian bacon thing has everyone in a flutter. Santis delicatessen has been sellling this “Canadian Bacon” for eons. Basically, the version they sell looks like a much meatier version of regular bacon. They also sell it cut in much thicker slices. As to whether this is really based on a classic canadian bacon, I don’t know…

    Mar 4, 2006 | 10:21 pm

     
  14. Marketman says:

    According to foodreference.com, real canadian bacon is made from the rib eye of the porkloin, while American bacon is made from pork belly. Real Canadian Bacon looks more like a ham… By that definition, the stuff above is almost certainly not Canadian bacon but rather a meaty American bacon… so there. :)

    Mar 4, 2006 | 10:26 pm

     
  15. fried-neurons says:

    Yum. Looks like a delicious yet very simple recipe. I’ll definitely try it.

    And yes, Canadian bacon looks more like ham. :)

    Mar 5, 2006 | 12:40 am

     
  16. uncommonjive says:

    gads, everytime i feel depressed about where this country is going, i just read marketman’s entries and – wham! instant (if momentary) relief! love that t-shirt (bacon is a vegetable (and R.lapid laman chicharon is a potent vitamin, right? hahaha!, gave me my first good laugh of the day! i think i know katrina’s bro-in-law – jason, right? he’s good in the kitchen alright. anyways, marketman, keep writing. as long as you do, i know i’ve got a comforting haven from all this madness that’s going on in the country at present.

    Mar 6, 2006 | 4:26 am

     
  17. Ana says:

    Thanks MM! We’ll look forward to your risotto post.

    Mar 6, 2006 | 11:53 am

     
  18. Katrina says:

    Uncommonjive — Yes, that’s him! He (along with my sister, who bakes sinful desserts) is a major reason I have to go to the gym and diet from Monday to Friday…so I can indulge in their creations on Sunday! How do you know who Jason and I are? (Actually, I have a guess as to who you are — were you the one I met in Nuvo last week? :-))

    Mar 6, 2006 | 3:29 pm

     
 

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