Ingredients
- 2 1/2 pound pork tenderloin
- 5 ounce bacon, very thinly sliced
- 2 1/2 pound pork tenderloin
- 5 ounce bacon, very thinly sliced
- 1 2/3 cup dried white beans, such as great northern (about 2/3 #)
- 1/3 cup lemon vinaigrette:
- 1 clove minced garlic
- 2 tablespoon lemon juice
- 6 tablespoon cup extra virgin olive oil
- 1/2 teaspoon coarse salt
- 4 teaspoon celery ribs
- 4 teaspoon scallions
- 1/2 cup packed fresh flat-leafed parsley leaves
- 2 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh tarragon leaves
- 2 tablespoon large garlic cloves
- 2 1/2 pound pork tenderloin
- 5 ounce bacon, very thinly sliced
- 1 2/3 cup dried white beans, such as great northern (about 2/3 #)
- 1/3 cup lemon vinaigrette:
- 1 clove minced garlic
- 2 tablespoon lemon juice
- 6 tablespoon cup extra virgin olive oil
- 1/2 teaspoon coarse salt
- 4 teaspoon celery ribs
- 4 teaspoon scallions
- 1/2 cup packed fresh flat-leafed parsley leaves
- 2 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh tarragon leaves
- 2 tablespoon large garlic cloves
Preparation
Baking Directions:
Bacon-wrapped pork tenderloin:1. Using a thin-bladed knife, remove the silver skin from the one side of the tenderloin where it appears.
2.Remove about ½ inch off the tapered end of each tenderloin to make a perfect cylinder.
Season with salt, pepper, a light sprinkling of ground coriander, and a pinch of garlic powder.
3.Lay the bacon strips in an overlapping line on a sheet of parchment paper.
4.Place 1 piece of tenderloin across the short ends of the bacon (perpendicular to the strips) and roll to cover with the bacon.
5.Repeat with the other tenderloin segments.
The bacon-wrapped tenderloins can be wrapped in plastic and stored in the refrigerator for up to 2 days.
When ready to proceed, allow them to warm to room temperature.
6.Preheat oven to 425°.
7.Place the tenderloin, seam side down, in a cold nonstick pan and set over medium-high heat.
8.As the temperature in the pan increases, brown the tenderloin well on the first side for 2-3 minutes or just until the seam holds.
9.Turn and cook on all sides, about 2 minutes per side.
10.Transfer the pan to the preheated oven and cook for 8-10 minutes, turning the pieces after 5 minutes to ensure even cooking.
White bean salad:1. In a large bowl soak beans in cold water to cover by 2 inches at least 6 hours and up to 1 day.
2.Drain beans.
3.In a 4-quart saucepan cover beans with cold water by 2 inches and simmer until tender, 1 to 1 and ¼ hours.
4.After about 45 minutes of cooking, season beans with salt.
5.Drain beans in a colander and transfer to a bowl.
6.Combine and mix ingredients for lemon vinaigrette.
Gently stir vinaigrette into warm beans.
Beans may be prepared up to this point 1 day ahead and cooled, uncovered, before being chilled, covered.
7.Thinly slice celery and scallions.
Chop parsley, chives and tarragon, and mince garlic.
Combine with beans.
8.Mix and add fresh lemon juice, salt, and pepper to taste.
Wild arugula:1. Season clean arugula with salt and pepper.
2.Dress lightly with olive oil, toss, and serve
