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Butcher’s block - Feb. 19, 2014

Oh, these last few days have made me long for the blistering cold, snow, and ice we’ve had all winter, said no one ever! This weather is fantastic! I do worry that Mother Nature is only teasing us with a taste of spring after everyone has had cabin fever for the past two months. This weather makes me want to brush off the grill, throw on some steaks, and eat under the sun, but I know it’s still a little early for that, but it’s never to early to get those summer grilling recipes planned! So in an ode to summer, here is a great recipe that is great on the grill or in the oven!

Bacon Wrapped Pork Tenderloin

1 pork tenderloin

4 slices bacon

1/2 cup soy sauce

1/2 cup brown sugar packed

2 tablespoons olive oil

2 finely chopped cloves of garlic

Kosher salt

In a medium mixing bowl combine the soy sauce, sugar, olive oil, and garlic. Rinse the tenderloin and pat dry with a paper towel. Cut the tenderloin into into about 1.5 inch pieces, approximately same size as bacon. Place the tenderloin in a Ziploc bag and add in marinade. Place in refrigerator overnight. Cut bacon slices in half and remove pork from bag and wrap around medallions. Place on grill and cook, checking frequently. If oven cooking preheat oven to 425 and arrange medallions on foil lined baking sheet and cook approximately 15-20 minutes or until bacon is browned.

So there is a little taste of summer! Enjoy!

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