Bacon-Wrapped Pork Tenderloin
1 (1-lb.) pork tenderloin
1 teaspoon steak seasoning (McCormick Grill Mates Montreal Steak Seasoning)
3 bacon slices, cut in half crosswise
1. Preheat oven to 425°. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering the pork. Sprinkle seasoning over pork. Wrap pork with bacon slices, and secure with wooden picks. Place pork on a lightly greased wire rack in an aluminum foil-lined roasting pan.
2. Bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155°. Increase oven temperature to broil. Broil 5 inches from heat 3 to 5 minutes or until bacon is crisp. Remove from oven; cover pork with foil, and let stand 10 minutes or until thermometer registers 160°.
Makes 4 servings
photo from Southern Living
And from The Comfort Table by Katie Lee Joel:
Macaroni and Four Cheeses
1 pound macaroni (elbow macaroni, penne, farfalle, etc.)
5 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 1/2 cups grated sharp Cheddar cheese
1/2 cup grated fontina cheese
1/2 cup crumbled blue cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 roma tomatoes, sliced
1/4 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions. Drain well.
In a large saucepan, melt 4 tablespoons of the butter. Add the flour and cook for about 2 minutes, stirring with a whisk. While still whisking, add the milk and cook until thickened. Remove from heat and stir in CHeddar, fontina, blue cheese, salt, and pepper. Stir in macaroni. Pour into a 3-quart baking dish.
Arrange the sliced tomatoes on top. In a medium bowl melt the remaining 1 tablespoon butter and mix with the bread crumbs and Parmesan. Sprinkle the breadcrumb mixture over the tomatoes. Bake for 30 minutes, until bubbly and golden brown. Serve immediately.
4 cups peeled, sliced fresh peaches (about 4 to 5 peaches)
1 1/4 cups sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup milk
4 tablespoons unsalted butter, melted
1 tablespoon cornstarch
3/4 cup boiling water
Preheat oven to 325 degrees. Place the peaches in a 9 x 9 baking pan.
In a medium bowl, mix together 3/4 cup of the sugar, the flour, baking powder, and 1/2 teaspoon salt. Add the milk and melted butter and mix well. Pour the batter evenly over peaches.
In a small bowl, mix the remaining 1/4 cup sugar, the cornstarch, and 1/2 teaspoon salt. Sprinkle over the batter. Evenly pour the boiling water all over. Bake for 50 minutes or until golden brown and bubbling. Serve in individual dessert dishes.