When we went to Picton, about a month ago, we ate at this restaurant called Currah’s; it’s a New Orleans style restaurant. Karl had a very spicy jambalaya and I had the following for supper : Creamy and spicy corn with mashed potatoes and pork tenderloin wrapped in bacon. It was amazing so I decided to try to make it at home! I really went freestyle on this recipe so try it and next time you make it, change whatever you want 🙂Pork wrapped in bacon


Course: Dinner    Yield: 4 servings    Prep Time: 10 mins    Cook Time: 40 mins  


Ingredients

  • 1/4 Cup of milk
  • 4 Tablespoon of butter
  • half of a spanish onion, thinly sliced
  • 1 head of garlic
  • 5 1 inch cubes of cream cheese at room temperature
  • 2 Tablespoon of chopped fresh cilantro
  • 2 Tablespoon of chopped fresh chives
  • 1 bag of small red potatoes
  • 1/2 Cup of sour cream
  • 2 pork tenderloin
  • 1 package of bacon
  • 2 cans of corn
  • 1/4 Cup of heavy cream
  • 2 Tablespoon of cajun spice
  • 1 Teaspoon of onion powder

Instructions

  1. Take a full head of garlic, cut the bottom off (the part where they are all attached together), put the whole head in a piece of foil, coat it with olive oil and close the foil. Put the foil pocket in a preheated oven at 425F for 30 minutes. Take out of the oven and let it cool down for 5 minutes. Once cooled, put pressure on each clove and they should come out of the skin easily. Mash them together in a plate.
  2. In a pan, heat up a tablespoon of butter and cook the onions until golden brown. Add another tablespoon of butter half way.
  3. For the potatoes, bring to boil a big pot of salted water and add a bag of small red potatoes.(I cut them in 4 so they can cook faster).
  4. When the potatoes are cooked,drain the water and keep them in the pot.
  5. Start mashing them with a potato masher while adding milk,2 tablespoons of butter, sour cream and 3 tablespoons of cream cheese. Add in the mashed garlic and the caramelized onions. Add the chopped cilantro, the chives and 1 tablespoon and a half of cajun spice.Mix well.
  6. For the pork, it's very easy. Take off the silvery skin on the pork with a pairing knife.
  7. Wrap the whole tenderloin with bacon, starting from one end to the other, turning a piece of bacon around, continuing with another one, etc.
  8. Cook on a 375F BBQ until the pork temperature is at 145F. et it sit for 4 to 5 minutes to let the juices redistribute.
  9. For the corn, use the same pan as the onions. Heat up the pan and throw in the drained corn, the cream, the onion powder and the remaining cajun spice. Let it simmer and add cream cheese. The sauce will thicken a bit (3 minutes).
August 7, 2011

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  • Pjracz10

    This would be a dream dinner for me.  I am going to have to make this.

  • Pjracz10

    This would be a dream dinner for me.  I am going to have to make this.