Ingredients
1 lb pork tenderloin
12 slices bacon
6 slices of an onion
6 slices - thick tomatoe
1 salt
1 pepper
Directions
Cut the tenderloin into 6 medallions, (I cut it on an angle to make
the circumfrence wider) Cross 2 slices of bacon and put pork in the
middle. Sprinkle some salt and pepper on it. then lay the tomatoe on
top of that. more salt and pepper. then the onion, more salt and
pepper. Bring up the sides of the bacon and secure with a toothpick
or skewer. Put the 6 bundles in a 13 x 9 baking pan and cover with
aluminum foil. Bake at 350F for 30 min. Uncover and bake 30 more min.
I served spanish rice and green beens almondine (Birds Eye frozen
:) )
It was so good and easy to make I cant wait for dinner tonight -
leftovers.
Now this was pretty greasy so next time I make it I'm going to try
smoked turkey bacon. Hope its as good.
Well enjoy it!!!!!
Sue
Servings: 1 servings
Pork Tenderloin Supreme Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
Recipes as an idea can be tracked back into distant history, at least as far back into history as the early Egyptians, and maybe further still. Having said that, these, old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to academics are a few clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Progressing into Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient chefs used many different herbs, including some familiar names like bay, mint and parsley. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the holy lands, including parsley and basil. These new culinary innovations prompted an eruption in manuscripts on cookery, the majority of which still exist in academic collections. Over the succeeding few centuries, the wealthy families of Europe competed with each other to offer the most exotic banquets, and consequentially the best cooks and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 19th century that cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. When we get to the 20th century, recipe publications are in great demand, due to better eduction, people having more leisure time and having more disposable income. |
We hope you enjoy this Pork Tenderloin Supreme recipe.
