New Year's Day Recipe! Bacon-Wrapped Pork Loin and Black Eyed Peas

Ingredients

For the bacon wrapped pork loin
Dijon mustard grain 1/2 Cup (8 tbs)
Agave sweetener 1/2 Cup (8 tbs)
Pork tenderloin 1 Pound
All purpose seasoning 1 Teaspoon (Grand Diamond)
Smoked bacon 40 Gram (4 to 5 Slices)
Extra virgin olive oil 1 Tablespoon
For the black eyed peas
Black eyed peas 1 Pound , soaked
Ham hock 1
Low sodium chicken stock 1 Quart
Water 1 Quart
Garlic 2 Clove (10 gm) , finely chopped
Onion 1/2 Cup (8 tbs) , finely chopped
Bell pepper 1/4 Cup (4 tbs) , finely chopped
Celery 1/4 Cup (4 tbs) , finely chopped
Bay leaves 2 Small
All purpose seasoning 2 Tablespoon (Grand Diamond)
Cooked rice 1 Cup (16 tbs)

Directions

FOR THE BACON WRAPPED PORK TENDERLOIN

GETTING READY

1. Preheat oven to 425 degrees.

2. Trim the skin and membrane from the pork tenderloin.

3. Prepare a baking sheet pan.

MAKING

4. Season the pork tenderloin with all-purpose seasoning.

5. Combine grain mustard and agave sweetener in a bowl.

6. Pour half of the sweet mustard sauce over the tenderloin and set the remaining sauce to the side.

7. Marinate and rub the tenderloin well.

8. Wrap each slice of bacon around the tenderloin in a spiral pattern until the entire loin is covered with bacon.

9. Using butcher’s twine, firmly tie the bacon to the loin and seal the open edges.

10. Preheat a large skillet over medium-high heat and add the olive oil. Place the loin in the skillet and brown the bacon on all sides.

11. Place the tenderloin on a baking sheet pan, put it in the oven, and bake uncovered for 15 to 20 minutes or until the internal temperature reads 145 to 150 degrees.

12. Once cooked, let the tenderloin rest for about 5 minutes.

13. Untie the tenderloin and slice into medallions 1 to 1½ inches just before serving.

14. Pour the remaining sweet mustard sauce over the sliced pork medallions.

SERVING

15. Serve the bacon wrapped pork lion along with some black eyed peas on the side.

FOR THE BLACK EYED PEAS

GETTING READY

1. Soak the black eyed peas in water for 2 ½ - 3 hours, rinse and keep it aside.

2. In a large pot simmer the ham hock with water and chicken stock over medium high heat for 45- 50 minutes.

3. Finely chop the garlic, onion, bell pepper and celery, keep it aside until needed.

4. Add the black eyed peas, followed by onion, garlic, bell pepper, celery along with all-purpose seasoning and bay leaves.

5. Stir well and place a lid and cook it further for 30-45 minutes.

6. Once done remove the lid and cook for another 10 minutes to allow the black eyed peas to thicken.

7. Remove the bay leaves.

SERVING

8. Serve the black eyed peas along with the bacon wrapped pork lion.

Recipe Summary

Difficulty Level: Bit Difficult
Cook Time: 150 Minutes
Ready In: 150 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 703Calories from Fat 279

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol

Sodium 244 mg10.17%

Total Carbohydrates 63 g21%

Dietary Fiber 7 g28%

Sugars 13 g

Protein 47 g94%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet