So I had this pork tenderloin see? And well… what the heck can I do with it? Ummm… well what do we have in the fridge? Oh hey! I have bacon, and apples… and cooking sherry…onions? Oh dear. And a plank, I am feeling a little “ARRGH” with all the ingredients, maybe I will make it walk the plank while I am at it. Oh hey! A sweet potato! Let’s try those fries again! (Literally folks, this is what is going through my head as I stare into the fridge and pantry!)
Eventually, something came to me. So I am going to move on and GUSH about my new camera. I was generously gifted a Nikon D80 just days before cooking this soon to be masterpiece meal. I must say, there is a learning curve when you have been working with a Canon for … almost 20 years…(momentary self pity of oldness) AND we are back!
Now without further ado. I present to you … a pork recipe.
Wash and peel your sweet potato. Slice it into thick cut french fry shapes. Place into a pot of boiling water and cook for 5 minutes.
Drain the sweet potatoes and toss with the oil, and your favourite spices, some salt and brown sugar. Place in a single layer on a cookie sheet and set aside. Remember to spray the cookie sheet with nonstick spray.
On a clean work surface with a clean knife, chop your onion. Put that in a cast iron frying pan, with the oil. Mix to coat the onions and begin frying them over medium high heat. Peel and chop the apple, adding it to the onions. Followed by the mushroom and garlic. When all the flavours are starting to combine and the mixture is beginning to brown, add the salt and pepper to taste, then the cooking sherry. Let the cooking sherry absorb into the mixture until it is gone, then add the sage and rosemary and cook for another minute or so.
Preheat the grill to medium, 350°F to 400°F.
When the stuffing mixture is ready, take it off the heat and let it cool for a minute or two. Butterfly your pork loin and season it inside and out with salt and pepper to taste. Then put the stuffing in the middle of your butterflied pork loin. Close the meat around the stuffing and wrap it all with bacon. You may have to use toothpicks to hold it closed and to hold the first bacon slice in place. Overlap the end of one bacon slice with the next to make sure that they stay in place.
When you are done wrapping the bacon around the loin, sear it on the grill on all sides. Place it onto your soaked plank, and put the plank in a shallow baking dish. There is a lot of great juice produced and you want to catch as much of it as possible. Put the sweet potato fries on the unlit side of the grill with the loin and plank roast for 35 to 40 minutes over indirect heat. (Until the meat thermometer says 150°F to 160°F.) You will want to flip the fries about 15 minutes into cooking, and maybe again a little before everything is done. Remove them from the grill and let the pork rest for about 10 minutes. Try to tilt the plank up a little to get more juice and make some gravy while you’re waiting.
Serve with veggies, or even on a bun.
The pork was delicious. I didn’t overcook it, which is the biggest issue with pork that people have. My only complaint was that the stuffing tasted like just that. Stuffing. I lacked the bread-ish-ness (it’s a word!) and I would consider adding bread to the recipe the next time I make it. But the whole flavour was very good. A definite ”have again” recipe.