My favorite thing about talking to some of our less-cheffy friends is that they make you feel super impressive and creative, even when your ideas are pretty standard. For example, Liza was recently telling The Chef and me about how there’s only so much you can do with chicken and vegetables, and you just can’t make pork tenderloin for two.
To which I said, um, depends on how large and fattening your portion sizes are, but that’s really not the point. Tenderloin is surprisingly simple to make, and it’s just about the best snack ever.
So when The Chef told Liza about this sweet and tangy marinade and the ways you could re-purpose your leftovers – tenderloin tacos, quesadillas, on buns with horseradish or honey mustard – she acted like he had just discovered fire. It was hilarious.
So this one’s for you, young Liza. Treat yo’self!
1 1/2 cups of maple syrup
1 cup of creole mustard
3 garlic cloves minced
1/2 cup olive oil
2 rosemary sprigs, chopped
salt and pepper
- Whisk together all ingredients.
- Pour marinade over tenderloin and marinate for 4 hours – overnight, depending upon how intense you want the flavor to be.
- Grill (or bake) until a thermometer registers 150 degrees. (If you are a little braver and like the pink, you can stop at 140.)
- Let the tenderloin rest for 30 minutes before slicing. Or, if you’re making this ahead of time for a specific occasion, refrigerate and slice when ready to serve. Tenderloin is just as good room temp.
I mean I guess we do not have to stop the bacon train today. After all it is Bacon Thursday. This recipe may take a bit of patience but end result should be well worth it. This is another recipe that I have yet to try but has also been in the my Nummy archives. Bacon Thursday is an appropriate day to post it. -ts
1 lb good-quality bacon
1 small onion, finely chopped
3-4 garlic cloves, chopped
1/2 cup packed brown sugar
1/2 cup coffee, cola or beer
1/4 cup maple syrup or honey
- Roughly chop the bacon and cook it in a heavy pot; transfer to a bowl using a slotted spoon, draining off most of the drippings. Saute the onion and garlic cloves in the rest for 5 minutes, until soft and starting to turn golden.
- Return the bacon to the pan, add the brown sugar, coffee and maple syrup and cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam.
- If you like, cool and pulse in the food processor for a finer texture. Serve warm or cold. Keeps in a sealed container in the fridge for a week or two, if it lasts that long.
The real Kismet
While I was deciding which recipe to post today from my Nummy email archive, The Chef sent over this one, and it obviously trumped all the other options. And then I clicked over to find that TanyaNads had cosmically received The Chef’s bacon brainwaves down in NOLA and started the ball (of fat) rolling on her own!
Now that is what I call Kismet. Or “Bacon Thursday.” Whatever floats your boat. And what floats my boat is lard.
T-shirt from Big Bad Breakfast in Oxford, MS. Clearly, I own this.
I have had a version of this sweet, salty goodness at many an MCC wedding, which might make you think I run with a pretty posh crowd. Let me prove you wrong: When The Chef sent this over, he mentioned that this freezes well, so you should make a whole bunch.
He also mentioned that he’s actually eaten this “straight outta the freezer” and that it’s pretty good that way. Clearly, I was impressed. The man made himself a bacon lollipop. That’s just sexy.
I would suggest that you could add a little chili powder to the mix and no one would be mad, but I’ll leave that up to you. Either way, this treat is entirely worth the extra hour you’ll have to spend on The StairMaster to work it off. And that’s how long it’s been since I’ve been to the gym. I think The StairMaster is still a relevant piece of workout equipment. Fat. And. Happy.
10 slices bacon (Wright or Benton’s if you can get ’em)
1/4 cup maple syrup
1 tsp Dijon mustard
3 tsp brown sugar
Coarse black pepper
- Preheat the oven to 325.
- Mix all ingredients except bacon together.
- Place bacon on parchment paper on sheet pans. Lay in single layer. (This is where the skewer would come in if you are presentation-conscious.)
- Bake for 15 minutes, then brush with glaze and bake for another 5 minutes. Munch heartily. (But remove that stick before you. Nummy is not yet wealthy enough to retain counsel.)