Bacon Wrapped Pork Loin

Pork tenderloin looks fancy and can be prepared by even the least experienced chef. Simply roast it for a delicious addition to any dinner.

This recipe doubles the pork through wrapping strips of bacon around the loin and then oven roasting. The bacon drippings will help tenderize the loin and keep it from drying out during roasting - not to mention the phenomenal flavor enhancement.

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Bacon Wrapped Pork Loin

Step 1: Prep Tenderloin

• Preheat oven to 400F

Place one sheet of aluminum foil, about 15” long, on a sheet pan. Using:

12 oz bacon

Create a bacon bed by placing strips of bacon horizontally across tinfoil-covered sheet pan.

• Tip: place the strips close enough together that they almost overlap on the long sides

Select:

1 (~2 lb) boneless pork tenderloin

Place in the center of the prepared bacon bed. Season all over with:

Garlic salt

Selecting one piece of bacon at a time and rotating between left and right, create a “braided” design over the top of the pork loin:

• Bring up the end of the slice of bacon and wrap around the pork loin at a slight angle

• Next, select the bacon end from the opposite side and wrap over the loin, also covering the end of the first strip

• Repeat, rotating between the two sides, with remaining bacon strips to create the appearance of a braid down the center of the pork loin (see recipe photo)

• Secure the end of the final strip with a wooden toothpick if needed

Step 2: Roast Tenderloin

Lightly cover the prepared pork loin with aluminum foil, transfer to the preheated oven:

• Roast the loin at 400F for 15 minutes

• Remove aluminum foil (retain for later), return loin to oven and roast for an additional 20 minutes, or until internal temperature is 145F

• Remove from oven and cover with the retained foil

• Rest for 10 minutes then slice to serve

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Brenda’s tips:

• Serving size: 4-8 servings

• Note: any size of tenderloin can be used in this recipe, just be sure to adjust cooking time so that the tenderloin is cooked to 145F

  • Plan ~20 minutes per pound when cooking a pork tenderloin

• For additional flavor, marinade pork loin for ~8 hours in a mixture of garlic and soy sauce prior to wrapping in bacon

• Or give the loin a good rubdown with salt and refrigerate for ~8 hours before roasting

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Window to B’s kitchen . . .

Bacon Wrapped Hotdog

If you want to eat the most delicious hot dog anywhere, take a trip to NYC’s East Village and visit Crif Dogs. Try one of their signature dogs - the Chihuahua. Each hot dog is wrapped in bacon. Bacon! And deep fry it to exceptional crispness. Placed on a soft bun with slices of fresh avocado and a smear of sour cream. Don’t forget a side of tots.

Crif Dogs was one of many adventures that solidified our friendship.

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Bacon Wrapped Hotdog

In an electric fryer (or a deep pot on the stove), heat:

2” - 3” oil (canola recommended)

• Exact amount dependent on volume of cooking vessel

• Heat to 350F to 375F

While oil heats, prepare 8 hotdogs.

Select:

1 hot dog

1 strip of bacon

Starting on one end of the hot dog, wrap the hotdog in a spiral pattern to cover the hot dog. Tuck the bacon ends under the parallel wrap so that it will stay together during deep frying.

Repeat with remaining hot dogs and bacon.

Check electric fryer, when desired heat is reached, add 4 wrapped hotdogs. Fry for ~4 minutes so the bacon is crisp.

Remove cooked hotdogs from fryer and pat dry, set aside. Repeat with remaining hotdogs.

Prepare:

1 bun

Spread lightly with:

Sour Cream

Add:

2-3 avocado slices

Fried bacon-wrapped hotdog

Serve immediately.

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Brenda’s tips:

• Serving size: 8 servings

• Baking instructions: wrap hotdogs and place prepared hotdogs on a baking sheet lined with parchment paper. Bake at 400F for 10 minutes, turn hotdogs and bake an additional 10 minutes. Serve hot.

Bacon & Blue Cheese Meatloaf

The tangy saltiness of blue cheese is magnified in this meatloaf.

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Bacon & Blue Cheese Meatloaf

Step 1: Sauce

• Line a 8”x4” bread pan with aluminum foil, set aside.

For the sauce, stir together in a small bowl:

2 Tbsp tomato sauce

2 Tbsp brown sugar

1/4 tsp hot sauce

Set aside.

Step 2: Loaf

Heat a skillet to medium, add:

1 tsp oil

1/2 cup onions, finely diced

1 tsp garlic, minced

Sauté. Set aside.

To a medium mixing bowl, add:

1/4 cup bread crumbs

1 tsp seasoned salt

1 tsp dried parsley

1/4 tsp pepper

Sautéed garlic & onions

Toss together, then add:

1 lb ground beef, defrosted

1 egg

1 Tbsp Worcestershire sauce

1 tsp mustard

1/4 cup blue cheese crumbles

Use hands to mix well.

• Form into a loaf and place in prepared pan

• Spoon sauce over loaf

Optional - top with:

2 slices bacon (uncooked), cut into 1/4” slices

Step 3: Bake & Serve

Bake at 350F for 60 minutes, internal temperature minimum of 160F. Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• To create a completely different and equally amazing alternative, change up the cheese. Simply cube or grate and replace the blue cheese.

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Window to B’s kitchen . . .

Chef Salad with Roasted Chicken

Chef Salad with Roasted Chicken

Thoroughly wash & prep:

Lettuce, chopped

Spinach, torn

Favorite veggies, sliced & diced

Layer in 4 individual serving bowls.

Prepare:

1 lb chicken, cooked & chopped

1/2 lb bacon, cooked & chopped

4 eggs, boiled & peeled

Croutons

Cheese, shredded

Arrange over the top of the 4 prepared bowls.

Drizzle with Homemade Ranch Dressing. Serve immediately.

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Brenda’s tips:

• Serving size: 4 servings

• Timesaver tip: Chicken can be prepared up to 3 days in advance and refrigerated until use. Make sure to store in an airtight container.

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Window to B’s kitchen…

HOW TO: Breakfast Burritos

Brenda is a big believer in breakfast, ideally mostly carbs. John also enjoys breakfast, but prefers a breakfast that prioritizes protein. The breakfast burrito, in all it’s many iterations, brings both. Along with the added benefit of “grab and go” since time always seems to be tight in the morning.

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HOW TO: Breakfast Burritos

Identify & set aside desired additional ingredients for the breakfast burrito filling, here are some suggestions:

• Bacon, cooked and chopped

• Sausage, cooked and drained

• Ham, cubed or deli-slices

• Mushrooms, chopped

• Onions, finely diced

• Bell peppers, diced

• Potatoes, cooked (hash browns, tots, fries, etc.)

• Rice (leftover fried rice is especially delicious)

• Corn, steamed

Place a non-stick skillet on the stove and set to medium to preheat skillet.

Place a second skillet on the stove, adjust heat to medium-low, and immediately add:

1 flour tortilla

Brush lightly with:

Butter

Flip. Add:

Cheese (sliced or shredded or crumbled)

Allow to cook so the cheese slowly melts and tortilla stays soft. While that cooks, prepare the following . . .

To a small bowl, add:

2 eggs

1 tsp water

Whisk until well blended.

Grease the first skillet with:

~1 tsp butter (or bacon fat)

Ensure that full surface of the skillet is covered. When butter has completely melted and sizzles, pour in:

Whisked eggs

Additional Ingredients (~ 1 Tbsp of each)

Using a heat-proof spatula,* scrape mixing bowl. Use the spatula to cook the eggs, lifting and stirring, while keeping the eggs & additions together as a single patty. Flip the egg patty over to cook on the other side. DO NOT allow the egg to brown.

Once cooked through, transfer the egg patty to top the melted cheese on the tortilla.

Add any fresh ingredients:

• Tomatoes, diced

• Avocados, sliced (or guacamole)

• Green onions

• Micro greens

And condiments:

• Sour cream

• Taco sauce

• Salsa

• Horse radish

Roll up and serve hot OR wrap in a sheet of aluminum foil for breakfast on the go.

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Brenda’s tips:

• Serving size: 1 burrito (multiply as desired)

• Delicious with Brenda’s Tortillas: Tex-Mex Style

• *Brenda’s favorite heat-proof spatula to cook eggs: Williams Sonoma Silicone Spatula with Stainless-Steel Handle

• This is the best carry-along breakfast and can be tailored to individual preferences

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Window to B’s kitchen . . .

Farm-style California Burger

One of Chelsea’s go-to protein-packed favorites. This is a meal to be savored.

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Farm-style California Burger

Prepare:

• Cook some bacon

• Make & cook hamburger patties

Plate as follows:

1 hamburger patty (freshly cooked)

1 cheddar cheese slice

2 slices bacon

3 avocado slices

1 fried egg

Serve hot.

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Brenda’s tips:

• Serving size: 4. Make as many as needed by multiplying amounts above

• A staple during marathon training, this is calorie-heavy for a reason!

• Swap out the fried egg for a poached egg

• Serve on a bun if desired, Brenda’s homemade-style recommended

Avocado Toast

Brenda’s fresh French Bread makes this Avocado Toast recipe even better!

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Avocado Toast

Slice & toast:

2-4 slices of bread (Brenda’s French Bread recommended)

Select a perfectly ripe:

Avocado

• Cut in half, open, and remove the seed.

• Using a knife, slice the fruit inside the shell and then scoop out with a spoon.

Place ~1/4 of the avocado on each slice of toasted bread.

Optional: Smash lightly with a fork.

Sprinkle with:

Salt

Pepper

Serve immediately.

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Brenda’s tips:

• Serving size: 2-4

• Variations:

  • Top with a poached egg

  • Sprinkle with other herbs & spices, such as crushed red pepper

    • Chelsea likes to use Trader Joe’s Everything but the Bagel seasoning

  • Garnish with fresh microgreens

  • Add a slice of smoked gouda cheese

  • Add bacon strips or crumbles

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Window to B’s kitchen . . .

BLTs

BLTs. Bacon Lettuce Tomato sandwich. Brenda’s favorite sandwich.

The ingredients key to the most sublime BLT generally go unrecognized . . . fresh ground pepper and mayonnaise. Brenda highlights both of these ingredients in her version of this classic sandwich.

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BLTs

Make a loaf of french bread

Cook the bacon

Chop the bacon

Prep: 

Lettuce, wash leaves 

Tomatoes, wash & slice

Collect:

Mayonnaise

Pepper mill

Here's how to properly assemble:

• Cut off desired length of loaf for sandwich, slice in half lengthwise

  • Optional: toast the bread

• Slather both sides with mayonnaise

• Heap chopped bacon on one half

• Grind black pepper over bacon

• Top with a single layer of sliced tomatoes

• Grind black pepper over tomatoes

• Hit with a light sprinkle of salt (optional)

• Mound on lettuce leaves

• Top with mayo'd bread

Serve immediately.

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Brenda’s tips:

• Brenda uses double the mayonnaise on BLTs as compared to other sandwiches

• Maximize the lettuce - provides great crunch

• Chopping the bacon will allow even distribution and prevent bacon-less bites.

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Window to B’s kitchen…

Corn Chowder

Corn Chowder

Cook

1/2 lb bacon

Cool & chop in narrow strips. Set aside.

In a large soup pot, heated to medium, saute:

1 Tbsp bacon grease (or oil)

1/2 cup onions, finely diced

1/2 cup green bell peppers, finely diced

1/2 cup red bell peppers, finely diced

1 Tbsp jalapeno pepper, minced

Continue to cook for 5 minutes, stirring regularly.

Deglaze pan with:

1/2 cup chicken broth

Immediately add:

4 cups chicken broth

1 tsp salt

1 tsp garlic powder

1/2 tsp pepper

1/8 tsp cayenne pepper

Bring to a rolling boil, then add:

2 lbs potatoes, peeled and cut into 1/4" cubes

Reduce heat to medium-low (retain a low boil) and cook for 12-15 minutes.

Then add:

1 (16 oz) pkg frozen white sweet corn

Continue to cook 5 minutes. 

Prepare flour paste in a pint jar:

4 Tbsp flour

1/2 cup hot tap water

Cover tightly and shake until flour completely dissolves.

Whisk the flour paste into the boiling broth. Continue to stir for 2 minutes while cooking the thickened soup.

Finally, stir in:

1 cup heavy cream (or whole milk)

Garnish with chopped bacon and serve hot.

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Brenda’s tips:

• Serving size: 4-6 servings

• Brenda generally uses bouillon + water in place of chicken broth when making soup.

• Always a good idea to double the bacon.

Brown Sugar Bacon

This is Brenda’s husband’s (John) absolute favorite food. He taught Brenda how to make it shortly after they married. When she’s preparing bacon for a recipe, she'll usually brown sugar at least one strip for him. It’s guaranteed to make John's day.

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Brown Sugar Bacon 

Preheat oven to 375F

Line a jelly roll pan with parchment paper 

Arrange 1 lb bacon strips on parchment (okay if they touch)

Cook for 10 minutes

Pull pan from oven & flip each strip

Add to each strip, spreading over entire surface: 

1 tsp brown sugar 

Repeat for all strips

Return to oven, cook 10 minutes more

Crisp enough?? Brown sugar caramelized?? Remove from oven

Move bacon strips to a paper-towel-lined plate to cool (do not stack strips)

Pan: immediately drain grease* and strip parchment paper for quick cleanup

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Brenda’s tips:

• *Retain the bacon grease in a 1/2 pint jar and use to cook eggs

Best Oven Bacon

A note from Brenda about cooking bacon:

Please cook bacon however you prefer. But if you've never tried the oven method, I suggest you give it a try. Right now. Truly a no-fuss way to perfect bacon every time.

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Best Oven Bacon

Preheat oven to 375F

Line a jelly roll pan with parchment paper 

Arrange 1 lb bacon strips on parchment (okay if they touch)

Cook for 10 minutes

Pull pan from oven & flip each strip

Return to oven, cook 10 minutes more

Crisp enough?? Remove from oven

Move bacon strips to a paper-towel-lined plate to cool 

Pan: immediately drain grease* and strip parchment paper for quick cleanup

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Brenda’s tips:

• *Retain the bacon grease in a 1/2 pint jar and use to cook eggs

• The cooking time is for regular thickness, shorten if extra thin bacon or extend if thick-cut.

• Smaller batches work just as well.

Bacon Fried Rice

Some words of wisdom and encouragement from Brenda before you being cooking:

Make this. It is the most delicious fried rice. It probably takes longer to read than to make this recipe.

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Bacon Fried Rice

1-3 days before (or immediately prior)....

Prepare 2 cups dry rice using your preferred method 

Refrigerate in an airtight container. (Approx. 6-8 cups cooked rice.) 

Cook 4-6 slices bacon 

Or a whole package because. Bacon. While bacon is cooking, continue recipe:

In a small pot, bring to boil

1 cup water

Add:

1 cup carrots, peeled and cut into 1/4" cubes

Boil 5 minutes. (Note: to save time, prepare sauce in a separate bowl during this time.) Then add:

1 cup frozen petite white corn

1 cup frozen petite peas

Shut off heat and cover with lid. Set aside.

In a small bowl, combine to make sauce:

1/3 cup soy sauce

2 T brown sugar

1 T sugar

1/8 tsp ground ginger

1/16 tsp ground red pepper

1/2 cup water

Set aside.

Now for the combination: in a large non-stick skillet heated to medium-low, sauté: 

1/2 cup onions, finely diced 

1 tsp bacon grease (or oil)

Add to skillet, folding together:

Steamed veggies, drained

Bacon, chopped

Sauce

Bring to a low simmer.

Finally, stir in rice and eggs, prepared as follows . . . 

In a separate non-stick skillet, fry and scrambling in approximate increments of:

1 tsp bacon grease (or oil)

2 cups rice, cooked

1 egg

Add to main skillet. Repeat: 

1 tsp bacon grease (or oil)

2 cups rice, cooked

1 egg

Add to main skillet. Repeat: 

1 tsp bacon grease (or oil)

2 cups rice, cooked

1 egg

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings if served alone. 8-12 as a side dish.

• Brenda recommends cooking bacon in the oven.

• This is a great way to use up leftover rice or veggies. Any vegetables can be added but the listed ingredients are Brenda’s favorite combination.

• Diced ham can be substituted for the bacon, about 1/2 lb cut into 1/4" cubes.