Just to prove my deep, unwavering belief in this basic truth, I'll wait as you check with your bacon-eating pals.
Really. Scoot. Go run off and see what they say. I'll make myself at home and draw up your psych assessment based on a) the books on your shelves, b) the CDs on your racks, c) the DVDs in the corner and d) the mere fact you had to go ask someone about the bacon thing.
Lalalalala. Oh, that's interesting...I wonder if your Nana knows about that one over there...
Oh good. You've returned. And what did they say? See? What did I tell you?
There's no one thing bacon does that makes things just plain better. It could be the deep smoky-saltiness it adds to sauces, the crunchiness in salads or even the sheer heartily blissfulness pretty much anything fried in bacon fat has. Notice how nicely it plays well with others and makes the opinionatedly boring and inedible deliciously addictive?
As one potential online paramour (dispatched, like the rest of them) once told me, "Well of course your Brussels sprouts are good. You use bacon--bacon makes everything taste better." And no, he wasn't dispatched because he assumed my Brussels sprouts were tasty because of bacon (as opposed to the mere fact I know how to cook Brussels sprouts so they don't become a foul-smelling slimy layer of ooze at the bottom of a pot).
It's pretty darned good on it's own--a back bacon sandwich with plenty of bacon fat-fried onions and extra drippings on a soft white bun deserves its own altar in the Holy Shrine of Baconosophy...but that's just me...
When our dear author of A Dork and His Pork emailed me the other day mentioning his International Bacon Day yummyness, I knew my return from holidays post would be to celebrate this illustrious day.
My contribution to the fête is bacon-wrapped maple-Dijon pork tournedos (try saying that five times fast). Yes, pork-wrapped pork.
Inspired by this Epicurious recipe, because quite frankly I didn't have the time nor the inclination to brine the loin for a minimum of eight hours, this recipe is one of my happy little kitchen experiments.
The only point I feel I need to mention as the porky-marinadey juices cook out of the meat, the sugars from the maple syrup can char on the baking tray, so definitely keep an eye them when in your oven's maw.
As anyone who's swished their rashers in maple syrup knows (please, get your minds out of the gutter), bacon and maple syrup pair nicely together. Dijon mustard and maple syrup are lovely. And garlic...well garlic is just plain good. Bacon good. The result is a nice mix of savoury, sweet and hot. And really, they look impressive--as only something wrapped in bacon can.
Bacon-Wrapped Maple-Dijon Tournedos
1 pork tenderloin, cut into 2cm discs
rashers of bacon, one per disc
3 cloves garlic, minced
1 dspn sage
a couple of pinches of salt
1 tsp black pepper
2 bulging Tbsp Dijon mustard
60ml Maple syrup
Whisk together the marinade ingredients, reserving about threeish tablespoons for later.
Marinate the pork discs with the rest of the mixture for 4-6 hours.
Preheat oven to 180C/350F.
Wrap each piece of meat with one rasher, pinning it with a toothpick to keep the bacon from unfurling.
Brush both sides of the discs with reserved marinade. Placed on greased baking tray. Bake for 30 minutes or until done or until cooked to whatever specifications your local food police tell you is safe.
1 dspn = 2tsp
Oh. You want your psych assessment? Well...some things are best not known...
What I'm reading: The Heart is an Involuntary Muscle by Monique Proulx
I'm a quill for hire!