-
- suzanne clark
-
downloading to my friend YouTube!!! – on May 11 @ 1:00 am
All the manly men in my life like to call this dish, "meat stuffed meat, wrapped in meat! All the girls like to call it, "stuffed pork tenderloin, wrapped in bacon, glazed with a spicy, sweet peach chipotle sauce, and served with caramelized bacon bits!" Whatever you choose to name it, we can all agree to call this entree "Delicious!"
- Prep time: 15 minutes
- |
- Cook time: 35 minutes
- |
- Total time: 50 minutes
- |
- Servings: 6
- 1 pork tenderloin
- 1/2 tsp. of of fresh ground pepper, plus a few grinds for the caramelized bacon
- 1 tsp. of salt
- 8 ounce(s) of pork chorizo sausage
- 3 ounce(s) of Kraft Mexican Shredded Cheese
- 8 ounce(s) of Philadelphia Garden Vegetable Cream Cheese
- 1 pound(s) of sliced bacon
- 1/3 cup(s) of or more if desired, of brown sugar
- 1/2 cup(s) of peach preserves
- 1 or more if desired, chipotle peppers packed in adobo sauce
- 1 large clove of garlic, crushed
Steps
- On cutting board, butterfly pork tenderloin, and pound with meat tenderizer, to even thickness.
- Spread chorizo over tenderloin.
- Spread Philadelphia Cream cheese down center, and sprinkle shredded cheese on top.
- Roll up tenderloin.
- Using slices of bacon, wrap tenderloin until covered. Secure with toothpicks if needed.
- Place bacon wrapped loin in cast iron, or heavy bottom fry pan. Cook until bacon is browned on all sides.
- Remove from fry pan, and place in foil lined baking dish. Bake in 400 degree preheated oven, for approximately 25 minutes, or until tenderloin reaches 160-165 degrees.Remember to coat with glaze during the last 5-10 minutes of baking. Remove from oven, and let rest for 5-10 minutes before slicing.
- To create caramelized bacon, (yum!), dice remainder of bacon into small to medium pieces. Using the same fry pan, brown until crispy.
- Drain off excess bacon drippings, leaving behind 1-2 tablespoons.
- In pan, add a few grinds of fresh pepper, and 1/3 or more cups of brown sugar.
- Stir bacon to coat with sugar mixture. Cook over low heat until bubbly, be careful not to burn! Remove from pan, reserve for later.
- To create glaze, combine peach preserves with 1 or more finely diced chipotles, and 1 large crushed clove of garlic.
- Now that your tenderloin is glazed, cooked and cooled, and your caramelized bacon is complete, it is time to serve. Slice tenderloin, and place on a beautiful serving platter. This dish can be easily doubled or even tripled- great serve buffet style at your next party!
- 1 – May 13, 2010
Your meat N' meat dish sounds to good to be true. I definitely wanna make this dish for my meat loving friends. Thank you for sharing..
- 2 – May 26, 2010
Congrats to you Suzanne! You are such a winnner and your recipe is too! My hubby is a big meat lover too, so this recipe is perfect to make for him!
BTW, I am from MI too! :-)
- 3 – May 26, 2010
You did it! You did it! I thought you had that extraordinary touch from early in the competition. I'm so thrilled for you. Congrats and enjoy Savannah for me! And always remember to keep the cooking MERRY!
- 4 – May 26, 2010
WOW, your dish must be very flavorable! I really enjoy you in front of the camera, I'll be looking forward to your additional videos. Thanks for the quality videos. I will be bold and make a prediction: You will be one of the final 4!
- 5 – May 26, 2010
CONGRATULARIONS Suzanne!! I have made something like this and my family LOVED IT. It didn't have cream cheese or the peach sauce, wow I'm definitely going to be making this DELICIOUS, DELICIOUS recipe!! FANTASTIC JOB! Hugs, Tresa
- 6 – May 27, 2010
Suzanne congratulations your recipe looks great, who doesn't love meat! Good luck in Savannah!
- 7 – May 27, 2010
LOLOL! Wow! That is a great recipe! Love it! Congratultions, Suzanne!
- 8 – May 28, 2010
Great video, Suzanne! This recipe sure looks like a winner...good luck in Savannah!
~DianneHocut~
