When brainstorming that one, I thought about how many recipes you see that are "bacon wrapped whatever". It always sounds good but the execution is usually lacking and the bacon comes out half cooked.
That made me think of a horrible entree that I was served at a restaurant a few months ago. It was "bacon wrapped pork tenderloin medallions, smoked and grilled". I had this dish at the same restaurant once before and it was pretty good. The second time though it came out like this [restaurant name withheld because they generally have made decent food].
|That's funny....I don't recall ordering "oh hell no".|
Before the server could put the plate down on the table, I was hit with a strong smell of foul smoke. The pork smelled like someone trying to light a wet bag of charcoal briquettes. I'm pretty sure that they had a grease fire while "smoking" them. The bacon was rubbery, barely even cooked.
So I decided to do a spin on that dish. I used Chef Adam Perry Lang's high/slow technique that he does for bacon wrapped beef filet and adapted that for pork. That made the bacon perfectly cooked. To complete the dish, I served it with bacon gravy because....bacon.
|No soggy bacon or dirty smoke here.|
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