1 pork tenderloin (about 1-1⁄4 lb)
3 scallions, trimmed and cut lengthwise in strips
5 strips lower-sodium bacon
1/2 tsp pepper
1 tbsp brown sugar
1. Heat oven to 425ºF. Make a long slit lengthwise down center of pork, being careful not to cut all the way through. Open like a book. Place scallions on one cut side of pork; fold pork back over to close.
2. Wrap bacon slices around pork to cover completely. Place in small roasting pan. Rub 1⁄2 tsp pepper and 1 Tbsp brown sugar over bacon. Roast 20 minutes or until instant-read thermometer inserted in center reads 150ºF. Let stand 10 minutes before slicing.
Some things I'll probably try in the future:
cutting pork into 1 or 2 inch cubes and wrap one piece of bacon around each individual piece
substitute fresh chopped herbs for the scallions
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