The New Cast Iron Cookbook: More Than 200 Recipes for Today's Kitchen by Adams Media shows you how to easily create delicious dishes from scratch without a nonstick pan. Filled with hundreds of recipes meant to be cooked with the most indestructible cookware around, you can enjoy the benefits of cast iron cuisine, and your table guests will too! The following recipe, excerpted from Chapter 9: Pork Entrées uses maple syrup and cloves to create a delicious bacon-wrapped meal.
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Bacon-Wrapped Pork Tenderloin Recipe
• 1-1/2 pounds pork tenderloin, trimmed
• 8–10 slices bacon, 1 per pork slice
• Pepper to taste
• 1/4 cup maple syrup
• 2 garlic cloves
• 1 tablespoon balsamic vinegar
• 2 tablespoons Dijon mustard
• Pinch salt
1. Cut the tenderloin into 1-1/2" slices.
2. Place a skillet over medium-low heat. Once it is heated, add one bacon slice per pork medallion to the skillet. Cook slowly for about 8–10 minutes. When it starts to brown (not crisp), place on paper towels to drain. Discard all but 2 tablespoons of the bacon fat from skillet.
3. Season the medallions with pepper. Wrap one piece of bacon around each medallion and use a toothpick to keep in place, or tie with kitchen twine.
4. Place the skillet over medium-high heat. Once it is heated, place 3–4 medallions in the skillet so they’re not touching. Cook for 5 minutes on each side. Then balance the medallions on their sides and cook in 1-minute increments, slowly rolling the medallions until the bacon is crispy on all sides and the center of the pork registers at 145°F. Transfer to a plate to keep them warm.
5. Add the remaining ingredients to the skillet, stirring until the browned bits are scraped off the bottom of the skillet. Let it simmer for 35 minutes. The contents should be thickened. Place the pork in the skillet and cook for 1 minute on each side to reheat. Serve with the sauce poured over the pork.
Excerpted from The New Cast-Iron Cookbook: More Than 200 Recipes for Today's Kitchen by Adams Media. Copyright © 2015 F+W Media, Inc. Used by permission of the publisher. All rights reserved.