Cooking Project #2: Bacon Wrapped Pork Tenderloin

For a week I was alone in the house (well technically, there were two of us but we rarely see each other as she worked during the night) and so I had a lot of time in my hands. I cooked, baked and baked some more. And all of these lasted us for a week. I had to eat a lot of leftover food for dinner.

First on the list: bacon wrapped pork tenderloin. This one is so easy to make. You only need to season and sear the pork, wrap it with the bacon strips, cover with maple syrup and roast. See, easy right?

Since the pork tenderloin didn't have any fat, the key here is to eat it with the bacon. I had it for lunch and I almost ate everything. It's really that good. Season the pork well and you'll go for seconds and thirds. I ate it with fried rice and I sat on my chair for almost an hour, alone but enjoying.

RECIPE                                                                                                                                                    

Bacon Wrapped Pork Tenderloin

Ingredients:

oil

salt and pepper

1 lb pork tenderloin

6 pieces bacon strip

1/3 cup maple syrup

Instructions:

1. Preheat oven to 180 deg C.
2. Season the pork tenderloin with salt and pepper.
3. Heat oil in a skillet. Sear the pork tenderloin until all sides are brown.
4. Lay all the bacon strips on a chopping board,one side overlapping the other. Make sure that the width of the bacon will cover all the pork. 
5. Transfer the pork on top of the bacon, using a spoon, knife or fork roll up the bacon to cover the pork. If the bacon won't stay in place, use a toothpick to hold them together. Transfer back to the skillet and cover with maple syrup. Transfer to a roasting pan and roast for 30 minutes, basting twice with the pan juices before the 30 minutes end. Baste again before serving.

Cooking Project #1: Roasted Chicken

I have only eaten homemade roasted chicken twice. The first time I was in Taguig, living with my relatives and I was tasked to tend to the chicken while it was roasting. I don't remember now how it tasted or if I ever needed to return it for further roasting. My second time was very memorable. Julius and I were married a few days ago and it was the first time that we celebrated the New Year as husband and wife. Even though we had to leave the house at 10 in the evening and go to Taguig where my brother and mother were staying, we still decided to cook to welcome the new year. Julius was so excited. He called my mother-in-law for the recipe and diligently did everything from cleaning the chicken to cutting the vegetables. I watched as he did everything, equally excited as I wait for him to finally put the chicken in the oven.

For my third, I wanted to make it myself. I found a recipe that was not just easy to make but the ingredients were also easy to find. Just one trip to the grocery store and I was ready. And let me tell you, of all the roasted chicken I tasted (including those in restaurants) this by far is the most delicious. I even regretted that I only roasted for three people as I wanted to eat more after I finished the 2nd leg but I had to stop myself as the plate was almost empty.

RECIPE                                                                                                                                                    

One Pan Roasted Chicken

Ingredients

1 lb chicken parts 

1 tbsp butter, softened

half piece of lemon

1 tsp dried thyme

salt

pepper

vegetables (whatever you want)

Direction

1. Preheat oven at 425 deg F.
2. Clean the chicken and pat dry. Season with salt and pepper.
3. In a clean bowl, mix butter, lemon zest, lemon juice and thyme until well blended. Smear on the chicken.
4. Place the chicken on a roasting pan (uncovered) and put in the oven for 50-60 minutes. Halfway through remove the pan from the oven and scatter the vegetables around. Replace into the oven and continue roasting. Pierce the chicken to check if it's done.