Bacon-Wrapped Pork Medallions in Red Wine and Rosemary Sauce

There is a judge frequently on Iron Chef America who swears that bacon makes everything taste better.  I wanted to test that theory so I bought 4 packages of bacon the last time I was at the grocery store.  Ok, not just because of the judge on Iron Chef America-but because it was on sale, BOGO, and I eat turkey bacon and Jeff likes the regular stuff.  Ok, OK, I admit we might have a problem.  Let's figure out a way to solve it....  Pork wrapped in bacon!!  Jeff always says there is nothing better for dinner than meat and meat!

Bacon-Wrapped Pork Medallions with Red Wine and Rosemary Sauce

adapted from Cook's Illustrated, The New Best Recipe by way of Pink Parsley

Ingredients:

1 pork tenderloin, trimmed of excess fat (mine was 1.5lbs)

sea salt

pepper

10 slices bacon, thick cut or Applewood smoked

1 Tbsp olive oil

3/4 red wine

2/3 cup low-sodium chicken broth

2 tsp rosemary

1 bay leaf

Arrange bacon in a single layer on a cooling rack that is placed on top of a baking sheet with 4 sides.  Bake at 400 degrees for 13 minutes.  Remove from oven, blot excess grease with a paper towel and let cool on cooling rack.

Meanwhile, slice the tenderloin into 1" thick pieces.  Season both sides with salt and pepper and then wrap each medallion with one slice of bacon.  Secure bacon with a toothpick.

Heat oil in cast iron skillet until you see light whisps of smoke come from the oil.  Sear medallions until nicely browned on each side, about 2 minutes per side.  Feel free to do these in batches if they don't all fit in your pan.  Transfer medallions to a plate.

In the same skillet over medium-high heat, pour in the wine (I used a Malbec).  Cook, scraping the browned bits from the bottom of the pan with a wooden spoon, until the wine has reduced to about 2-3 Tablespoons.  This took me about 6-7 minutes.

Increase heat to high and add the chicken broth, rosemary and bay leaf to the reduced wine sauce.  Cook until this sauce is reduced to a thicker consistency, about 3-5 minutes.  Place the pork medallions back in the wine sauce, and add any juices from the plate as well.  Continue cooking, about 3 minutes, to heat and cook the pork through, turning once to coat each medallion with the sauce.

Transfer to a plate, remove the toothpicks, spoon additional sauce over each piece if you like and serve immediately with your favorite sides. 

The meat smelled delicious while cooking.  The medallions went from this:

To this:

To served up in the sauce on a plate:

The meat was so tender.  I didn't even think that pork could become that tender from being cooked on the stove top in such a short amount of time, but it was absolutely melt-in-your-mouth delicious.  I will be making this dish again and again and again.  We loved every bite.

From the original recipe I omitted the cherries completely, substituting a bay leaf instead and altered the cooking times slightly.  I'm not sure if it was the higher altitude, but the times needed extending for the pork to cook through fully.

Emeril's Pork Ribs (AKA Sweet n' Spicy Ribs)

This was a pretty nice change from your everyday, bbq ribs.  I really liked the sweetness of the sauce, with a little heat from the cayenne pepper and the crushed red chili peppers, it makes such a great combo.  I served these ribs with rice, which is my all-time favorite food.  I loved this dinner.   Want the original recipe?  Check out Food Network.

Emeril's Pork Ribs

Original recipe by Emeril Lagasse, slightly adapted by Amy's New Kitchen
Serves 4

Ingredients:

• 2 (3-pound) slabs country-style pork ribs, sliced into individual ribs
• 2 teaspoons sea salt
• 2 cups Steen's 100% pure cane syrup or other cane syrup
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 1/2 cup water
• 2 tablespoons sesame oil
• 1/4 cup minced yellow onion
• 2 tablespoons chopped garlic
• 2 tablespoons peeled and grated fresh ginger
• 1 teaspoon cayenne 
• 2 tablespoons crushed red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• Scallions (green parts only), thinly sliced on the bias, for garnish

Put the ribs in a very large soup pot or kettle. Add the salt and enough water to cover them. Bring to a boil and let boil for 30 minutes. Remove from heat and drain.

Whisk the remaining ingredients together in a medium-size mixing bowl, blending well. Put the ribs in a large, deep braising pan or roasting pan and pour half of the marinade over them. Cover and refrigerate for 2 to 3 hours, turning the ribs in the marinade every hour.

Preheat the oven to 350 degrees F.

Cover with foil and cook, basting with the reserved marinade and turning the ribs every 15 minutes, for 1 to 1 1/2 hours.

Remove the ribs from the pan.  Spoon some of the sauce from the pan onto the top of each rib and garnish with sliced scallions when serving.

These make your kitchen smell absolutely amazing while they are in the oven.  I was so hungry by the time they were done I could have eaten 3 of them!  We didn't have the Steen's pure cane syrup so I actually used 1 cup of maple syrup.  I'm sure that affected the taste of the original recipe, so to compensate I doubled the cayenne and added red pepper flakes (all noted in the above recipe.)

Slow Cooker Pulled Pork

This is the most amazing pulled pork I've ever had.  It has just the right amount of juice, the right amount of heat, the perfect combination of spices and it's so easy!

Slow Cooker Pulled Pork
Spice rub recipe from Cooks Illustrated 


Ingredients:
1 6-8lb Pork Shoulder
1 Tbsp Ground Black Pepper
2 tsp Cayenne Pepper
2 Tbsp Chili Powder
2 Tbsp Ground Cumin
2 Tbsp Brown Sugar
1 Tbsp Dried Oregano
4 Tbsp Paprika
2 Tbsp Sea Salt
1 Tbsp Granulated Sugar
1 Tbsp Ground White Pepper


Mix all spice rub ingredients together in a bowl.  Massage the rub into the Pork Shoulder.  Wrap tightly in a double layer of saran wrap and refrigerate for at least 3 hours.  Refrigerate longer for a stronger flavor.  (I refrigerated for 24 hours.)  


Unwrap roast and place in a slow cooker.  Add 3/4 cup water to the bottom of the cooker and cook on low for 8-10 hours until meat is fork-tender and easily shredded.


Shred meat along with all the juices in the slow cooker and add more water if necessary.  Continue heating on warm setting until time to serve.

I made this roast for burritos and it was a huge hit.  It has just enough spiciness to give any burrito or taco a little kick!  If you were thinking more along the lines of BBQ pulled pork-all you need to do is add about 2-2 1/2 cups of your favorite bbq sauce to the slow cooker while it's on the warm setting.

I cooked my 6.5lb boneless roast for 9 hours and it shredded so easily.  I did add about 1/4 cup more warm water to the shredded meat.

Pulled Pork Enchiladas

I love mexican food!  It might be my favorite genre of food.  Although, I have lots of favorites when it comes to food.....so that would be a really hard call to make.  I do love enchiladas though.  And I think they're even better homemade.

As a child I was pretty much allergic to everything under the sun.  I was lucky that I wasn't allergic to the sun.  One of the things I haven't quite outgrown is corn.  So, I have to substitute some ingredients every once in a while when I can.  In this recipe, for instance, I use whole wheat tortillas instead of traditional corn tortillas.  They give off a great flavor and crisp up on the ends just like the corn ones do.  Fantastic.

Pulled Pork Enchiladas
Serves 4


Ingredients:
2 8oz cans tomato sauce
1 6oz can tomato paste
2 Tbsp minced onions
1 1/2 Tbsp chili powder
2 1/2 tsp garlic powder
1 1/2 tsp cumin
1/8 tsp sea salt
4 Tbsp olive oil
1/2 cup water
2 cups shredded cheese (I used Monterey Jack and cheddar)
1 lb pulled pork, cooked
8 10" whole wheat tortillas


In a medium saucepan combine the tomato sauce, paste, onions, chili powder, garlic powder, cumin, salt, olive oil and water.  Stir and let simmer for about 15-20 minutes.


Reserve 1/2 cup of your sauce for topping the enchiladas with.  Add the cooked pulled pork to the rest of sauce and let simmer about 5 more minutes.  


Preheat your oven to 350 degrees.  


Prep a 9x13" glass dish with a spritz of olive oil on the bottom.  This will help to crisp up the wheat tortillas a bit.  Take one of your tortillas and fill the middle with 1/8 of the meat and approx. 3 tbsp cheese sprinkled onto the meat.   Roll up the tortilla and place in the glass pan seam side down against one end of the pan.  Repeat with the rest of the tortillas, setting each right next to the last.  All 8 tortillas should fit snuggly into the dish.  Top the entire dish with the 1/2 cup of sauce that was set aside.  Top with the rest of the shredded cheese and bake for 25 minutes.

Depending on your tomato sauce and how thick it is straight out of the can, you add less water or more water to your enchilada sauce until you acquire the thickness you desire.  Not too thick, not too thin.  Juuuuuust right.

These were delicious and fresh.  I served them with some refried beans topped with a tiny splash of shredded cheese.  I love the flavor of the homemade sauce.  The stuff from a can just never appeals to me.  It doesn't taste like enchilada sauce-maybe because growing up my dad always made his own.  This is so quick and easy, there is no excuse to use the pre-made stuff.