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Pork Tenderloin with Garlicky Cream and Bacon Wrapped Gus

MaskedMarvel
MaskedMarvel Posts: 3,431
edited July 2025 in EggHead Forum
Greetings friends,

I have gotten into the habit of cooking on the fly - no recipe and no culinary training lol. 

Today was pork tenderloins cooked over hickory on a knock-off minimax. I gotta get the real thing. We rubbed one in simple S&P and the other in Mrs dash style herbal rub. Vac-Mastered to speed up the dry marinating..

Bacon wrapped asparaGUS (pronounced “goose” for all you fake-“Bear” wannabes) just bought up at 400° until crispy. S&P only

and  the sauce. My GOD. I’ll try and describe how I did it. Advice is welcome:

started with ghee and olive oil. 

Basically sautéed whole garlic cloves, salt and pepper

added the homegrown fancy cherry tomatoes on the stem. My original aim was to to blister them and place them as a garnish on top of the pork. We have so many tomatoes from the garden this time of year I just try and figure out how to use them up. 

 But  then I added heavy cream and reduced reduced reduced. the tomatoes imparted an acidity to the cream reduction that could’ve easily been mistaken for lemon


Plating always begins with a paprika dusting, then the sliced pork and the tomatoes. Bacon GUS on the side. And drizzled sauce over the protein. 

The sauce was way less broken when served than it was when I took a pic there  /- and the grill pic  is just roasting dog treats from the pork trimmings. 

Anyway. Hope you like it. I hadn’t planned on doing any cream on this dish when we started. REALLY glad I did. 

8-D




Large BGE and Medium BGE
36" Blackstone - Greensboro!


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Comments

  • BeanHead
    BeanHead Posts: 736
    Looks beautiful! I’m sure the dogs appreciated their special snacks. My puppers sit under the egg like it is an idol to worship. 
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  • johnmitchell
    johnmitchell Posts: 7,365
    Love the pics especially the cherry tomatoes. Sounds delicious Damien 😋😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • paqman
    paqman Posts: 4,928
    nice!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Botch
    Botch Posts: 17,380
    Those plated pics look Michelin-level.  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • lousubcap
    lousubcap Posts: 36,812
    Very creative and quite a success.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • caliking
    caliking Posts: 19,780
    Lots to love on that plate... esp the garlic cream sauce, and blistered tomatoes.

     I've been on a paprika (and pepper) kick of late, so stealing the idea of dusting the plate.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • MaskedMarvel
    MaskedMarvel Posts: 3,431
    caliking said:
    Lots to love on that plate... esp the garlic cream sauce, and blistered tomatoes.

     I've been on a paprika (and pepper) kick of late, so stealing the idea of dusting the plate.
    We always dust a plate - coarse ground, volcanic salt, cayenne pepper … whatever. It’s enough to get a bit in the food, and the “guest” can drag more or less if they like it. 

    Paprika is my main go-to. My Hungarian descent, I presume. 


    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • Ragingirishman2
    Ragingirishman2 Posts: 636
    Wonderful looking cook and those tomatoes really caught my eye. 
    XL BGE
    Plainfield, IL.
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