Orange ginger bacon-wrapped tenderloin with sugar snap peas and Chēbē bread

Making:

Orange ginger bacon-wrapped tenderloin with sugar snap peas and Chēbē bread

1 serving prepared 

Here's what I have:

5 lb pork tenderloin 

2 strips thick-cut bacon 

1 tbsp honey 

2 oz Shallot 

2 Garlic cloves 

1 tablespoon chicken stock concentrate 

2 tbsp orange Ginger Spice blend

2 oz Vegetable stock 

1 tsp Bacon butter 

5.1 Oz sugar snap pea 

 

Salt/Pepper  to taste 

3 Chēbē cheese bread dough balls

Here's Chēbē in a different post

Preparation:

The Chēbē bread dough was prepared and three were cooked in an oven at 350 degrees for 20 minutes.

The bacon was laid criss cross on a plate and the pork tenderloin was prepared by drying and then dusting it with the orange ginger spice mix a little bit of salt and pepper. The bacon was wrapped around the pork loin and secured with toothpicks. You can see a wrapped tenderloin here too. The wrapped tenderloin, half of the shallot cut into chunks and the two cloves of garlic were added to the baking sheet lined with tin foil. These were baked for 25 minutes

The sugar snap peas were prepared by tossing with the avocado oil and putting a little bit of salt and pepper on. In the last 10 minutes of cooking this was added to the same pan as the tenderloin.

To make the sauce for the shallots were cooked in a little bit of bacon butter until soft. Some vegetable broth was added along with chicken stock concentrate, honey and a teaspoon of the orange ginger spice mix. This was a lot to cook down until it reached a syrupy consistency

The plate! 

- Kris