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

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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.

Things You Will Need
Oven
Baking sheet
Stock pot

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
African American
Course: 
Main Dish
Taste: 
Spicy
Method: 
Baked
Occasion: 
New Year
Restriction: 
High Fiber, High Protein
Preparation Time: 
240 Minutes
Cook Time: 
150 Minutes
Ready In: 
390 Minutes
Servings: 
8

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