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

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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