CELEBRATING FATHER’S DAY!
Father’s Day is celebrated on many different dates around the world. It gives us the opportunity to thank or reflect on, that special person we call ‘Dad’.
The imprint of a father remains forever on the lives of his children. For daughters, he is the standard against which she will judge all men. To a son, he is his first hero.
Father’s are some of the most unsung, unpraised and unnoticed valuable assets of our society. Growing up, I recall that wonderful feeling of being very protected by our father.
Both of our dad’s are no longer with us but we will always hold dear fond memories of them. It seems a father’s love and influence is never fully appreciated until they are no longer with you.
Today, I’m making a stuffed tenderloin meal which I think they both would have enjoyed.
Pork tenderloin is definitely one of my ‘go to’ sources of protein. It is a very lean cut with virtually no fat at all and can be flavored and cooked in a variety of ways.
Pork can be as easy or involved as you choose to make it. Since sweet potatoes make the perfect compliment to pork, combining them with caramelized onion and bacon tastes amazing.
Slicing into this tenderloin reveals the wonderful colors of the stuffing, making it a feast for both eyes and taste buds.
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- 3 strips bacon, chopped
- 1 large (340 gm) onion, diced small
- 1/8 tsp salt
- 1 1/2 tsp apple cider vinegar
- 1 Tbsp brown sugar
- 1 small sweet potato, cooked
- 454 grams pork tenderloin, trimmed of any silverskin
Ingredients
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- In a skillet, fry bacon until cooked but not crisp. Remove bacon from skillet; blot on paper towel.
- Dice onion in about a 1/4-inch size. Add to bacon drippings in skillet & sprinkle with salt. Cook & stir about 15 minutes or until moisture has evaporated & onion is soft.
- Reduce heat; sprinkle with apple cider vinegar. Cook & stir until golden. Add brown sugar; cook & stir until golden. Cook sweet potato, peel & mash.
- Preheat oven to 350 F.
- Remove any 'silver-skin' from pork tenderloin. Butterfly tenderloin & pound carefully to make it an even thickness. Sprinkle with salt & pepper. Spread cut side evenly with mashed sweet potato & top with caramelized onion & crumbled bacon .
- Starting on the short end, roll tenderloin & place seam side down on a lightly greased piece of foil. Place on a baking sheet & cup foil corners to resemble a dish. Brush tenderloin with Fig Balsamic Olive Oil Vinaigrette (or just use oil).
- Roast about 45 minutes or until meat thermometer reaches 160 F. If you prefer you can roast the tenderloin 8-10 minutes more.