| 05 July 2010
Posted in
Entrees -
Meats
I apologize for the lack of posts over the past two months! Summer is definitely a busy season (not to mention, official grilling season!) and I'm sure you all would agree with me! The thing I love most about summer is the various colorful fruits and veggies that come along with it, and the ability to eat every single meal with friends and family outside! Here are photos from the first official summer series shoot with Chris Chapiama. Enjoy!
Marinade:
- Olive Oil
- Salt + Pepper
- Fennel Seed
- 2 (1 lb.) Pork Tenderloins, cut into 1 1/2 in. medallions
- Lean Hardwood-Smoked Bacon
- Toothpicks
Step 1: The Fennel Seed
Toast the fennel seed in a small skillet over low heat for 3 to 5 minutes. Crush the seeds through a spice grinder or between a heavy pan and cutting board. Put the seeds into a small bowl and add salt and pepper.
Step 2: The Tenderloins
Remove excess fat from the tenderloins and cut into pieces about 1 1/2 inches long. Season them with the fennel mixture and press down on each piece to match the same width as a strip of bacon. Wrap a piece of bacon around each piece of pork where the start and end of the strip slightly overlap (by no more than an inch). Stick a toothpick through the pork starting at the overlap all the way through.
Step 3: Grill Time!
Grill the pork directly over medium heat until the bacon is fully cooked, (about 15 minutes) turning over only once. The pork should still be barely pink in the center, with nice grill marks across the face. Serve warm!
