This holidays, we are celebrating many things. Family. Friends. Health. Happiness. And bacon!
I’ve loved bacon since I was a young child. I ate bacon more than most kids because I was always borderline anemic, and bacon is an excellent source of iron! So bacon is way more than just crispy deliciousness, it’s also good for you! Join the bacon party here!
This holidays, I am making two dishes with Farmer John meats: Roasted Pork Tenderloin marinated in garlic, lemon and rosemary and a Shallot Balsamic Glaze with a Twisted Bacon Salad with roasted red peppers, gluten-free garlic croutons and goat cheese.
And the best part? This entire meal is done in under 40 minutes!
Let’s start cooking!
Roasted Pork Tenderloin with Garlic, Lemon and Rosemary with a Shallot Balsamic Glaze
Pork Tenderloin Ingredients (recipe is for 1 tenderloin. If making both in the package, double recipe)
- Farmer John Pork Tenderloin
- 1 Lemon (I used Meyer Lemon)
- 3 Sprigs Fresh Rosemary
- 4 cloves Garlic
- 1/4 cup Olive Oil
- 1 tsp Salt
- 1 tsp Pepper
- Balsamic Glaze
- Butter (I use vegan butter since I don’t eat dairy as I am allergic to casein, but regular butter probably tastes even better 🙂
Prepare tenderloin marinade. Mince garlic, remove rosemary leaves from stem and mince. Zest lemon and juice. Combine with 1/4 cup olive oil, salt and pepper. I use a food processor, but you can also do this in a bowl.
Coat tenderloin with marinade and let sit for at least 15-20 minutes in the fridge. I like to add the marinade to a gallon ziploc bag with the meat so it coats all of the meat.
Remove meat from fridge and let come to room temperature. Preheat oven to 450.
Sear tenderloin in a large frying pan with an oven-safe handle on medium heat in 1 tbsp olive oil. Sear all sides of the tenderloin, about 2-3 minutes per side.
Transfer to oven and roast for 12-15 minutes until a thermometer reads 145 – 160. DO NOT OVERCOOK YOUR PORK! Please remember that meat continues to cook when it is removed from the oven, and no one likes dry meat.
Remove from oven and let rest. Meat must rest after roasting to let juices redistribute. If you cut hot meat, the juices will run and the meat will be dry.
Make the Glaze
Make the glaze in the same pan. Don’t worry if there are burnt bits, that’s all delicious flavor! Add in 1 tsp olive oil and shallots. Cook on low heat for 2 minutes. Add 1/2 cup balsamic glaze. If you don’t have glaze, you can use 3/4 cup balsamic vinegar and let it simmer down. Balsamic Glaze is concentrated balsamic vinegar and delicious for finishing sauces.
After 2 minutes, add 2 tbsp butter and turn off heat. Coat tenderloin with glaze and cut on the bias in 1/4 inch slices.
Twisted Bacon Salad
Prepare for the most delicious and perfectly balanced salad you will want to eat every single day! Gluten Free bread makes these croutons extra crisp and oh-so delicious!
- 5 slices Farmer John All-Natural Thick-Cut Bacon
- 1/2 jar Roasted Red Pepper (or roast your own)
- 1 Tomato (I like beefsteak this time of year)
- 1/2 cup Slivered Almonds
- 1/4 cup Goat Cheese
- 4 Slices Gluten Free Bread
- 3 Cloves of Garlic
- 1/4 Cup of Olive Oil
- 1/2 tsp Salt
- 1/2 tsp Pepper
Preheat oven to 400. Line a baking pan with aluminum foil (make sure to use a pan and not a sheet as bacon releases liquified fat when cooked). Twist bacon 3-5 times as you place it on the foil.
I love this bacon because it is all-natural and so delicious!
Place in oven for 9-11 minutes until crispy.
Meanwhile cut gluten-free bread into small squares. Mince garlic. Add garlic to olive oil, salt and pepper (I do this in a food processor, but a bowl works just fine).
Line a baking sheet or pan with aluminum foil. Add bread and coat bread with garlic mixture. Bake for 8-10 minutes at 400 (you can bake croutons and bacon together).
Clean arugula and place in a bowl. Dice roasted red peppers and tomatoes, and add to the salad bowl. Add slivered almonds. Chop goat cheese and add to bowl.
When bacon has cooled, place on paper towels to de-grease. Cut twisted bacon in half and line the side of the bowl with twisted bacon every few inches.
- 1/2 Cup Olive Oil
- 1/2 cup Balsamic Vinegar
- 1 tbsp Fine Mustard
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic Powder
Combine all ingredients in a small bowl and whisk until everything comes together.
Top salad with dressing. Add croutons last so they are not coated with dressing.
*This post is sponsored by Farmer John. All views and opinions are my own. As always, I only partner with brands I love and want to share with you!