Nuke bacon for pork tenderlion?

Darnoc · May 2009

I have never put bacon on top of a pork tenderloin before and was wondering whether or not to nuke it first and then lay it on top of the lion.I plan to spread fig preserves on the first layer,then prosciutto,then some crushed cashews,and some sharp cheddar,then spinach wilted in evoo,and last sauteed onion and mushrooms till well done.Cook at 350 degrees till it hits 145 degrees.What do you think?

Little Steven · May 2009

Darnoc,

Are you stuffing it or putting the other ingredients on top?

Steve

Darnoc · May 2009

I am stuffing with the fig spread being the first layer on the pounded out tenderloin.

fishlessman · May 2009

loin or tenderloin, thats alot of stuff for a little tenderloin.

Little Steven · May 2009

I would pre-cook the bacon if it's going inside.

Steve

fishlessman · May 2009

its going to cook real fast, precook the bacon would be better. timing is pretty tough with hammered out pork, ive done it with boneless pork loin chops and the only thing that saves it is the wet ingrediants inside. still good though

Darnoc · May 2009

This was cut in half and weighed around six pounds.So I would think it is a lion.Came from Rest. Depot

Little Steven · May 2009

fishlessman,

Doesn't have to be :laugh:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=572106&catid=1

Steve

Darnoc · May 2009

Thank you for the rapid response on my question.I did not want the bacon to burn up during the cook.It will impart a flavor to the pork but you don't want it to burn up.

Rascal · May 2009

Sounds mighty good but I would be sure to shoot the lion first! 8 - )

Darnoc · May 2009

I shot it with a Heineken and will post pictures of the cook.

Nuke bacon for pork tenderlion?

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