Bacon Wrapped Pork Tenderloin with a Balsamic Red Wine Reduction and Rosemary Portobello Mushrooms

Difficulty: Medium

Total Time: 8 hours

Cook Time: 1 hour

Serves: 6 (4 adults and 2 children)

Ingredients:

1 1/2lb pork tenderloin

1/2 t. kosher salt

1/4 t. black pepper

6 to 8 slices of bacon (depending on how thick you want it wrapped)

1 T. butter

3 T. grapeseed oil or olive oil

1 clove garlic, minced

1 large onion, diced

8 oz baby portobello mushrooms, washed and sliced

1/4 c. raw honey

1/4 c. dry red wine (I used a 2 buck chuck bottle from Trader Joe's)

3 T. balsamic vinegar

1 T. maple syrup

2 sprigs of fresh rosemary

Directions:

It is best to start this dish and let it marinade as long as possible.  I would imagine you could even do the first steps the day before and let it marinade overnight.  I made mine around 11:00am and let it marinade for 6 1/2 hours.  I would give it a minimum of 2 hours marinading if you forget to make it ahead.

Heat a large skillet over med-high heat.  Melt butter and oil in pan and get it good and hot.  The combination of butter and oil gets hotter than just one of them alone.  I prefer it this way, although you do not have to do it this way.   

Generously rub pork tenderloins with salt and pepper.  Wrap them in bacon.  You could use tooth picks to hold it on, I did not and it turned out just fine.  Place the pork in the heated pan and sear on all sides until the bacon is nice and brown, about 10 or so minutes.  

While your pork is searing put together the marinade.  Whisk together 1 T. oil, honey, red wine, balsamic vinegar and maple syrup.  Set aside.

Take the pork off the heat and place them in a deep baking dish and set aside.  

Turn the heat down and in the same pan sauté the diced onions, cook until soft. Make sure to scrape up all that browned goodness at the bottom of the pan...yum! Add garlic, mushrooms and rosemary.  Cook for addition 2 to 3 minutes, until the mushroom are slightly soft.  Add the marinade you whisked together and bring to a boil.  Once boiling turn down the heat and let it cook for 2 to 3 minutes. Pour sauce over your pork tenderloins, cover and put in the refrigerator.  

Bast the loin every hour.

Take your meat out about 30 minutes before you bake it to bring down the temperature.  Preheat the oven to 350 degrees.  Cook your tenderloin for 45 minutes, basting it every 15 minutes.  Basting gives you a nice tender meat.  Cook until internal temperature reaches 145 degrees, no more and no less. It might take more or less time depending on how thick your cut of meat is and the pounds.  Start checking the temperature at 45 minutes and adjust accordingly.  

Let it rest for 5 minutes before cutting.  Serve over a bed of jasmine rice and roasted asparagus.  Enjoy!

Recipe by: Tracy

Carrabba's Herb Mix (for dipping bread)

INGREDIENTS

1 t. rosemary
1 t. Italian parsley, minced
1 t. fresh basil, minced
1 clove garlic, minced
1 t. dry oregano
1/2 t. crushed red pepper
1/2 t. kosher salt
1/2 t. black pepper

DIRECTIONS

Combine all ingredients in a shallow dish and mix together using the back of a spoon.

Take one teaspoon of paste and place in dipping bowl. Pour Borges 100% Extra Virgin Olive Oil, First Cold Pressed over herb paste.

Serve with fresh, hot bread.

Posted by Debi Walter

Ribollita - Italian Vegetable Soup

I made this for the first time last night for our Anniversary Dinner. It was wonderful - 5 stars!! I got it from the Williams Sonoma Italian Cookbook - enjoy!

Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 8

INGREDIENTS:
1 15 oz. can Cannellini beans
1 yellow onion, chopped
1 celery stalk, chopped
2 carrots, peeled and sliced
1 large potato, peeled and diced
2 zucchini - sliced and halved
1/2 cup extra virgin olive oil (EVOO)
1 cup cauliflower, coarsely chopped
4 - 5 kale leaves (they recommended dinosaur kale)
1 cup shredded swiss chard leaves
1/4 cup minced fresh herbs: italian parsley, rosemary and sage
2.5 quarts chicken stock
Salt and freshly ground pepper
12 - 15 slices day old coarse country bread with crusts
1/2 cup freshly grated parmesan cheese

Drain beans and set aside.

In a large soup pot over medium high heat, heat the olive oil. Add the onion, celery and carrots and saute' until the onion is golden, 3 - 4 minutes. Add the cauliflower and cook, stirring frequently, until tender-crisp, about 5 minutes. Add the kale, chard, zucchini and potato (in that order) and cook stirring constantly for 5 minutes.

Add the mixed herbs and the beans to the pot. Pour in the stock, bring to a boil over medium-high heat, and cook uncovered until the vegetables are tender, about 30 minutes. Season to tast with salt and pepper. Remove from the heat.

Meanwhile, preheat the oven to 425 degrees.

Ladle enough soup into a 13 x 9 baking dish to cover the bottom. Top with 4 - 5 toasted bread slices, trimming them to fit if necessary, and then with a layer of soup. Sprinkle evenly with 1/2 of the Parmesan cheese. Repeat the layers of bread, soup and cheese. Bake until heated through about 20 minutes. Remove from the oven and drizzle with olive oil.

Ladle the ribollita into warmed soup bowls and serve.

IMPORTANT NOTE: After making this last night I think I would make one change...spread olive oil on bread and sprinkle with parmesan cheese. Place under broiler until browned and cheese melts. Place one or two slices in individual bowls and ladle hot soup over - serve immediately. (If anyone tries this recipe with this revision, please let us know if it works.)