PORK TENDERLOIN Thursday, December 12, 2013

pork loinThe other white meat’s the best white meat.

Because let’s face it: people don’t use chicken to flavor dishes. Or turkey. Or any other birdfowl.

There’s a reason we use pork—it makes everything taste better, whether it’s bacon in your milkshake or bacon on your burger.

It’s so good, in fact, that we like to bundle pork in pork—like a pig in a blanket. Made of more pig.

Before we wrap our Carlton Farms pork tenderloin in applewood-smoked bacon, we brine them in a medley of spices (salt, sugar, fennel seeds, chile flakes, black peppercorns, sage, rosemary and thyme), then roast it all together until the loin’s delicate and tender, and the bacon crisp.

Slice it up, fan its medallions over white cheddar grits, and top it all with apple sauce and roasted fennel and carrots, and you’ve got a supper club staple that’ll put the ring back in your ring-a-ding-ding.