The results are in! This month's Cooking Club Challenge is Bacon Roast Pork Tenderloin courtesy of Chef Michael Smith. Remember, you can either follow the recipe we've provided, or use it as a guideline as you add your own unique spin on it. We can't wait to see what you come up with!
How the Cooking Club Challenge works:
•Make the chosen recipe
•Follow the recipe, or add your creative flair
•Email us (firstname.lastname@example.org) a picture and a short descriptive paragraph before month's end for your chance to win a cookbook and a $250 gift card to The Bay!
- 1 pound pork tenderloin
- 3-4 slices of bacon
- 1/2 teaspoon salt
- 1 tablespoon brown sugar (or your favourite sweet)
- 1 teaspoon herb or spice, dried thyme, fresh rosemary or ground cinnamon
- 1 tablespoon any mustard
- lots of freshly cracked black pepper
- Preheat your oven to 500ºF. Turn on your convection fan if you have one. Line a baking tray with parchment paper.
- Carefully slice off and remove the ‘silverskin’ (white coating) from the tenderloin, leaving any visible fat in place. In a small bowl whisk together the brown sugar, mustard and your preferred herb or spice. Using your hands, dip the tenderloin and coat well. Season it with pepper, then fold under the small end of the tenderloin so it doesn’t overcook. Wrap the bacon all around, as tight as you can, with a slight overlap trying to have your starts and finishes on the underside. Secure the bacon by piercing through with a piece of dry spaghetti noodle and place on the prepared baking tray. Grind some more pepper over and bake to an internal temperature of 145ºF, about 20 minutes. Slice, serve and share!
by Souzan Michael