Wednesday, September 22, 2010

Bacon-wrapped Pork Tenderloin with Apples & Sage

Appologies for the lack of posts recently...I'm back in school and placement full time so my time is unfortunately not as free as it once was. And it's only going to get worse because I haven't even started back to my fall work schedule yet.
My placement is going really well so far. I'm in a social services office (social assistance, employment placement and referals, job training workshops, etc) and I've discovered that it's something that really appeals to me.
I got to sit in on an employment placement workshops, I sat in on an info session facilitated by a public health nurse for an amazing initiative called Investing in Families, and today I sat in on an initial intake interview for social assistance. It's amazing that there actually are systems in place to provide resources to the people in our communities who need it.
I can definitely see myself becoming a part of this field later on.
John and I, after an entire weekend apart and a less-than-pleasant Monday night (due to stupid stupid circumstances), went out for dinner last night. Nothing fancy - Jack Astor's - but a much needed date night. It's easy to forget what a great partner you've got when you forget to do fun and exciting things together.
If I can offer up any advice to keeping a long-term relationship fun it is this: DO NOT UNDERESTIMATE THE IMPORTANCE OF DATES!
As promised, I will do my review of this month's Martha (LOTS of great Halloween ideas!) but I've been slowly going through it while mainly focusing on finishing all those pesky nursing readings for my classes.
Never fear, I've got tomorrow eeeevening and the weekend to write it up and also to pre-write some posts for the week!
As I mentioned previously, I made a pork-on-pork dream come true at my parents place last weekend.
It was delicious.
Bacon makes the meat so tender and bacon in and of itself is so good.
Here's the recipe from the Autumn 2010 Food & Drink from the LCBO
Bacon-Wrapped Pork Loin with Apples & Sage

(photo from LCBO website, recipe by Marilyn Bentz-Crowley)


2 large pork tenderloins,total about 2 lbs (about 1 kg)
10 fresh sage leaves, very finely chopped,or 1 tsp (5 mL) dried rubbed sage
2 to 3 large garlic cloves, minced
¼ tsp (1 mL) salt
¼ tsp (1 mL) freshly groundblack pepper
9 to 10 slices thick-cut bacon
Kitchen twine
3 to 4 large apples such asCortland or Spy
1 large cooking onion
2 tbsp (25 mL) all-purpose flour
1½ cups (375 mL) chicken broth or stock

1. If any silver skin on loins is present, cut away and discard. Sprinkle sage, garlic, salt and pepper all over loins. Place loins closely together lengthwise, with thick ends meeting thin ends, to even out roast thickness.
2. Lay out slices of bacon snugly together on a cutting board, forming a rectangle. Place loins across bacon so bacon ends emerge from each side. Beginning at one end, lift a bacon end up over loins at a 45° angle. Then, alternating sides, continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top.
3. Cut five 12-inch (30-cm) lengths of twine and one 30-inch (75-cm) length. Place 5 shorter lengths of twine under loins widthwise. Working out from roast centre, firmly (but not causing deep indents to form) tie up each piece of twine, spacing evenly apart. Then tie up roast lengthwise with longer piece of twine. Trim twine ends; discard. (Roast can be prepared, covered and refrigerated for up to half a day. Add 10 to 15 minutes to roasting time.)
4. When ready to roast, preheat oven to 425°F (220°C). Heat a large frying pan over medium heat. Lightly brown roast on all sides, about 15 minutes in total. Transfer to a baking pan lined with a rack. Place in oven; set time for 30 minutes. Check and continue roasting until a meat thermometer reads 145°F (63°C). Remove from oven: transfer to cutting board. Cover roast with foil; let rest 15 to 20 minutes.
5. Meanwhile, peel core and slice apples. Thinly slice onion.
6. Drain most of fat from frying pan; place back over medium heat. Add onion; cook 10 minutes or until lightly browned. Stir in flour; cook 1 minute. Stir in chicken broth; add apple slices. Bring to a boil; simmer, covered, 5 to 10 minutes or until apples are tender and sauce is lightly thickened. Add more broth if too thick; keep covered and hot.
7. To slice pork roast, snip off lengthwise string. Then slice about ¾ inch (2 cm) thick, removing crosswise strings as they are encountered. Place a few saucy apples on each warm serving plate, top with a couple of slices of roast and drizzle with more sauce. Serve with mashed potatoes and a steamed julienne of carrot and kohlrabi.