When in doubt, wrap it in bacon.

Aside from the melange of past pictures left from my (now deceased) Power Shot, my cooking these days is being documented by my good ol' Blackberry. Too bad for my current lack of a digital camera, cause cooking's been quite an adventure this past weekend.

The topic of being camera-less reminds me of another inevitable subject on hand. Being a poor folk. Recently a good chunk of my change has been directed to the state of Illinois toll fees(bleh), rising gas prices, and kitchen stuff that I "need." And by I "need," I mean like the pig shaped cutting board I found for $5 yesterday. Oh silly me... So long story short, I don't have the money to splurge on a cooking spree. So most of my time is spent planning how to efficiently use inexpensive and accessible ingredients either at my local grocery store or my refrigerator.

Yesterday I decided to thaw out a chunk of pork tenderloin leftover from a past weekend and whip up a nice impromptu weekend lunch. I also happened to have some sweet maple bacon, so I figured 'why not kill two birds with one stone?'


Matt said wrapping pork with bacon was like having pork on pork explosion(as if that's a bad thing), but I thought the end result was pure juicy goodness. Bacon got crispy on the outside and thanks to the bacon's double duty, the pork tenderloin stayed moist. To go with the porky dish, I made some smashed new potatoes with thyme. Although equally delicious, I honestly think the bacon wrapped pork triumphed over my weetle supporting actor golden potatoes. I also think the medallions will go great with a nice citrus salad just to balance out the fattiness, but also to pair well with a simple tangy wine reduction that tops them! :)



Clearly I had too much time on my hands, because I also made my very first chocolate souffle yesterday. Due to my unmeasured, taste-and-season-as-you-go cooking style attributed to my mom, I don't bake often. I don't have much of a sweet tooth, so to go through so much trouble for such a short moment of satisfaction never drew me in. However, I've gained a new-found appreciation for baking hence my investment in a new hand-mixer. Oh by the way did I mention that I was inspired to make chocolate souffle, because of my another kitchen item I "needed" -- Le Creuset ramekins for $5?!

Bacon wrapped pork medallions (4-6 servings)
printable version

Ingredients:
- 10, 2.5" thick pork tenderloin medallions
- 1 tbsp vegetable oil
- 4 bacon strips
- 2 tbsp chopped garlic
- 1/2 cup white wine (I happened to have White Zinfandel, which worked out well)
- 10 toothpicks
- 3.5 tsp salt
- 1 tsp freshly ground pepper

Season the pork medallions with salt and pepper. Keep in mind however the saltiness of the bacon, so season sparingly.

Slice bacon strips into lengths that will wrap each medallion. I slice mine to about 5 inches.

Wrap each medallion with the bacon, securing the ends with a toothpick.

Heat oil in a saute pan on medium-high heat, and start searing the bacon wrapped medallions. Sear for about 3-4 minutes per side.

Take the medallions off heat to rest, slowly removing the toothpicks.

On medium heat saute the garlic in the bacon drippings on the pan. Slowly pour the white wine off heat. Let the combination reduce for about 4-5 minutes on medium-low heat.

Pour the white wine sauce over the pork medallions and serve warm!


Chocolate Souffle - I had a difficult time finding the right recipe that allowed me to easily interpret different ratios since I was only baking for two. I found it here, courtesy of EatingWell.com.


Oh and please don't let me forget. I have to wish my mom who I adore, who is also at times a pain in my little booty, the Happiest belated Mother's Day. Thank you for the constant inspiration umma!