Herb and Bacon Wrapped Pork Tenderloin

The last of my herbs are on death row. In spite of the fact that I have done everything I can to save them...most of my lush green summer bounty has perished. I still have a few of my most cherished pots up on the deck and under the table cloth, it's only a matter of time. 

It's just not possible to have a living garden in Edmonton at the end of October. The fact that I still have a few living herbs is actually nothing short of miraculous. 
With the understanding that this is likely to be my final garden herb dinner of the season, I solemnly cut a few bunches of fresh thyme, rosemary and sage. What I really want is to carry my pots into the house and keep them all winter long but we've played that game before and sooner or later (usually sooner) I forget to bring them in or I just get too lazy to carry them in and out and they are flash-frozen and dead by morning.
This is a Bobby Flay masterpiece and I give him full credit. For Sunday dinner with mashed potatoes and gravy (made from the drippings) and dill carrots, you can't go wrong. Even if you have to buy over-priced fresh herbs.


Bacon-Herb Wrapped Pork Tenderloin
1 head garlic, top sliced off
2 tablespoons olive oil

• 2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh rosemary leaves
• 12 fresh sage leaves
• 1 tablespoon chopped fresh thyme leaves
• 12 (1/4-inch thick) slices bacon
• 2 tablespoons olive oil
• 
  
• Directions:

Preheat oven to 300 degrees F.

Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.

Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.

Heat oven to 375 degrees F.

Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to 10 minutes. 

Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving. I only had one tenderloin in the freezer so I had to modify but for two of us, that's plenty. I usually do make two and freeze one for an easy supper or amazing pork sandwiches.

I cooked this a bit longer than recommended because I prefer my pork well done. It's still moist and tender and even better with pan gravy.

Cookie Monsters...

Peanut and Walnut came to my house for a sleep-over last night...we made kettle corn, watched a movie and snuggled on the couch. Well, mostly snuggled on the couch. Jude can only sit still for a few minutes at a time. In truth, we snuggled on the couch, the kids sat in front of the fire, Jude banged the drum, licked the coffee table, pulled leaves off my plants, tossed the coasters around and turned the light off and on. Great fun on a Saturday night.
This morning I could NOT get the little monster to eat (The big monster had a healthy breakfast...granola with raisins and craisins and an apple.) Usually he eats everything in sight. Feeding children is what Grandma's do best, so by 10:30 I was getting a little anxious. Desperate times call for desperate measures.
While Jude turned the light on and off, banged the drum, got stuck under the couch, pulled the leaves off my plants and watched "Toopie and Binoo", I made chewy oatmeal cookies, with all the things I wanted him to eat for breakfast. (Lauryn, bless her little heart, sat quietly in front of the fire and watched Saturday morning cartoons.)

Chewy Oatmeal Raisin Cookies

Cream 1/2 cup shortening and 3/4 cup lightly packed brown sugar.
Add one large egg and one teaspoon vanilla extract.
In a separate bowl, mix 1 cup all purpose flour, 1/2 teaspoon of salt and 1/2 teaspoon of baking soda.

When blended, slowly add to egg mixture. Add 1 cup old fashioned rolled oats, 1/4 cup milk and 3/4 cup raisins. If you like, you can also add 1/2 cup of nuts.

Drop by teaspoon full onto greased cookie sheet and bake at 400 degrees until golden brown. (10-12 minutes.) Cool on a wire rack and feed to famished grandchildren.

Pick up cookie crumbs, kiss monsters and repeat. XXOO.

Grandma Belter's Creamed Mushrooms

I had this blog post ready for three weeks in anticipation of Thanksgiving. All I needed was to take a picture of the finished mushrooms. I prepared them two nights ago and forgot to take a photo...I intended to take one right before dinner was served...then...the camera battery had no juice...I plugged it right before everyone got here and I completely forgot about it. I can't actually even take a picture of the remnants, because there WERE no remnants. I won't make them again until Christmas, so...no mushroom picture.

Last night was fun. Lots of friends and family, lots of food...and lots of alcohol. I love Thanksgiving. (It's actually my favourite Hallmark holiday - up to and including the annual pre-dinner fight with Keith and Cara.)

This is one of those turkey dinner add-ons that for some reason, people love. I can make cranberry sauce, pumpkin pie and dinner rolls...slave for two days preparing all the Thanksgiving fixin's... and everyone raves about the mushrooms. Each year, people contact me for the recipe and I always feel like a fraud...because creamed mushrooms don't really have a lot of stuff in 'em...garlic...more garlic...butter, cream and...well...mushrooms.

Keith's Ukranian Grandma made them for many, many holiday dinners...then his mother took on the mantle. She went a  little more "gourmet", adding shitake and other fancy mushrooms but the general consensus has always been to leave 'em simple.

I have one photo of Christmas dinner where the creator of the famed creamed mushrooms was at the table. (Cara is missing from the photo so I can only assume she took it...and my eyes looked demonic so I tried to photoshop them and now I just look kind of weird...)

In any event, much joy and laughter has happened over the years at gatherings where Grandma Belter's mushrooms have graced the table. Turkey dinner would just not be the same without them.

So here, especially for Care-bear and Bubbee...Theresa, Lindy, Debbie and Angie...is the "recipe". Just in time for Thanksgiving dinner.

Creamed Mushrooms

Fresh White and Brown mushrooms, washed and drained. (smaller are better - I usually buy a bag of white and a half a bag of brown.

A few (3 or 4) cans of mushrooms, drained. I usually add a couple of cans of whole and a couple of cans of pieces and stems.

One stick of butter (1/4 lb)

Finely chopped fresh garlic (LOVE garlic. I always put at least a whole head in - if not more. I just wing it.)

Garlic powder (for back-up...in case I haven't chopped enough fresh garlic)

Salt and Pepper (to taste - I usually sprinkle a little seasoning salt at the end for more flavour but this is SACRILEGE to the family purists.)

1 litre of half and half cream

Brown the mushrooms and garlic in a large pot. Let them simmer until they release and re-absorb their water. The bottom of the pot should be starting to sizzle and brown before you add the cream, salt and pepper. Simmer for at least an hour and transfer to a large baking dish. The cream should start to take on a light brown colour...and will still be very liquid.

I almost always make these the day before and put them in the fridge over-night. Put them in the oven the moment you take the turkey out - there should be enough time to reheat them while the turkey stands, is carved and the gravy is made. If they need a boost, I just throw 'em in the microwave when no one is looking.

Et, voila.