While this was an entire indoor cook, you could easily replicate it outside, and I may do that in the future.
Bacon Wrapped Pork Tenderloins:This was a rif on a
Bobby Flay’s Recipe.
I started with a twin-pack of tenderloins at Sam's, which is actually four tenderloins. I left off the thyme leaves because I didn’t have any. Each package actually has two tenderloins in it. I used thick cut bacon to wrap two of the loins together and held the bacon in place with toothpicks I’d broken in half.
The other main difference is that, due to the thickness of the bacon, I cooked it at 450º to crisp up the bacon instead of using a skillet and then roasting it.
Once they were wrapped, each one went into a 2 gallon bag and then into the freezer to firm up a little.
Double-Baked Potatoes:This can all be done ahead of time.
For eight finished potatoes, start with six large baking potatoes. In sets of two, microwave the potatoes for 10 minutes on high. After all potatoes have been nuked, cut them in half, and scoop out the insides leaving a nice, firm shell. Take the best either shells and store them, individually, in sip lock sandwich bags. Go ahead and scoop out the rest of the potatoes from the four shells that didn’t make the cut.
Add the following to the scooped out potatoes:
¾ stick of butter
¾ cup of heavy cream
1 tbsp. chopped garlic
1 tbsp. crushed Rosemary
½ lb. bacon, cut into small pieces and crisped.
S & P to taste
Mix all ingredients together with a fork and stir until smooth.
So, here’s how it worked when I got everything to my parents’ house. I preheated the oven to 350º. I placed the potato shells upside down on a foil lined sheet pan, brushed them with melted butter and covered them with a nice sprinkling of kosher salt. Then, into the over for 10 minutes. I also reheated the potato mixture in the microwave for 2 minutes, just to warm it and loosen it up a little.
Then I bumped the oven up, and when it got to 450º, I put both wrapped tenderloins on a rack over a sheet pan.
While they were in the oven, I over-filled each of the potato shells with to mixture. Then they waited on a rack until the pork was ready to come out.
At 20 minutes, I checked them and they were at 120º IT. I rotated the pan and left them in there for 15 more minutes and they were both over 145º, so I pulled them out and covered them with foil.
While they were resting, I turned off the oven and put the potatoes in and used the residual heat for the second bake.
Mangia ! ! !
