What could be better than stuffed Peppered Bacon Wrapped Pork Loin?

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What could be better than stuffed Peppered Bacon Wrapped Pork Loin?

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I was recently pleasantly surprised when I tasted a great dish from a local establishment made with pork tenderloin wrapped in brown sugar peppered bacon and stuffed with cream cheese and diced hot green chilies.  You might think these ingredients would not work well together but they do.  The sweetness of the brown sugar and the creaminess from the cheese balance the heat from the black pepper and the hot chilies.  And the great thing is this dish is easy to make.

The first thing to do is use a sharp knife and remove the silver skin from the edges of the loin.  Next, place the meat on a cutting surface and as suggested by Chef John remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.

Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.  This is all very easy to do and if you want you can Google “how to butterfly a pork loin” and see many videos that will show you how to do it.

After butterflying the meat I seasoned both sides with salt and pepper and spread cream cheese all over it and added the chilies.  I learned from doing my first one that I used way too much cream cheese so next time I will use half the amount.

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I wrapped it with the pepper bacon and then plastic wrap and placed in the freezer for about 20 minutes so it would firm up and retain it shape.

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Once it had chilled I unwrapped and because we are trying to limit our sugar intake I drizzled with it honey.  Then placed it on a wire rack that was sprayed with non-stick cooking spray for easy clean up and put it in the convection oven at 350 dg for 50 minutes until the bacon was brown and the meat was 150 dg.  After removing it from the oven I let it rest for about 5 minutes before I sliced it for serving.

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Pepper Bacon Wrapped Pork Loin with Cream Cheese and Chilies

Serves 4

Ingredients

1 Pork Tenderloin – About 2 lbs.

8 oz. Sliced Pepper Bacon

4 oz. Cream Cheese – Softened

1 Small Can Hot Diced Green Chilies

Honey

Salt and Pepper

 

Method

Using a sharp knife remove the silver skin from the edges of the loin.  Next, place the meat on a cutting surface and as suggested by Chef John remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin

Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick.

Place the now butterflied loin on the cutting surface, season both sides with salt and pepper, then evenly spread the cream cheese over it followed by adding the green chili.

Roll up pounded tenderloin and then wrap the loin with the pepper bacon.

Tightly wrap the pepper bacon loin with plastic wrap, and refrigerate to keep cold.  I put mine in the freezer for 20 minutes so that it was firm and retained its shape.

Preheat the oven to 350 dg, remove the chilled meat from the refrigerator or freezer and remove the plastic wrap.

Spray a wire cooking rack with non-stick spray, place the meat on it and drizzle it with honey.

Bake in the oven until the bacon has browned and the meat reaches an internal temperature of 150 dg.

Remove the meat from the oven and let it rest on a cutting board for at least 5 minutes.

Then slice it into medallions and serve.

ENJOY!

 

Kids’ Corner

Ham and Pineapple Pita Pizza is what is on the menu this week for your children!  Easy enough for any age.  Could be a lunch or a snack!  To get this recipe please go to http://cookingwithchris.com and click on Kids’ Corner.

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