Updated 10/06/2012 05:00 AM
Recipe: Barbecued Bacon Wrapped Pork Tenderloin with Root Vegetable Cole Slaw
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2 12-ounce pork tenderloins, cut crosswise into 16 medallions
16 slices bacon
salt and pepper
16 wooden toothpicks
bottled barbecue sauce as needed
for the slaw: (see hints below)
2-3 small to medium carrots
1-2 to medium parsnips
1-2 medium turnips
chopped parsley as needed (optional)
mayonnaise as needed
Dijon mustard as needed
approx. 1-2 Tbs apple cider vinegar
black pepper to taste
To make the slaw you can use a food processor with a shredder attachment, or use a box grater and, although there are no exact amounts for something like this, for 4 servings, you'll want approximately 1 1/2 cups each of peeled grated carrot, peeled grated turnip and peeled grated parsnip.
Then add a good dollop of mayonnaise, a smaller dollop of Dijon mustard. Add a little splash of apple cider vinegar, a pinch of salt and a crack of black pepper, add some fresh chopped parsley and toss everything to coat.
As far as the pork goes, cut it crosswise into medallions the same width as a slice of bacon and then wrap each medallion around the circumference with one slice of bacon and secure the end with a wooden toothpick.
At that point, cook the pork in a large, heavy bottomed pan on medium high heat, without any added oil, on the bacon side and crisp that up all around. Then, finish cooking it on the flat sides.
Once the pork is just about cooked to your liking, brush it with some of your favorite barbecue sauce.
Then put a little more barbecue sauce on a plate if you like, remove the toothpicks and serve the pork right along side the slaw.
Use your judgment while dressing the slaw: start with a little mayonnaise and mustard and add more as needed and adjust the other ingredients to taste.