Shakin' & Bakin' with Bacon

by Michele Cheplic | More from this Blogger

22 Aug 2008 06:17 PM

When Oscar Mayer introduced its Ready to Serve bacon a few years back you could have gotten a sunburn from the megawatt smile my bacon loving mom flashed each time she picked up a package from the grocery store. Heck, if it were not for my mom's obsession with bacon my preschooler wouldn't be walking around telling people that her grandma puts bagels on her salad. (She means Bac-Os.)

With the weekend fast approaching I'm sure home cooks the world over are planning to fry up a pretty pound of the pork product to go along with their pancakes and eggs. If your family indulges in bacon as much as my parents do you might be interested in the following recipes. Both give you the opportunity to incorporate bacon into a meal besides breakfast.

The first recipe is for a delicious Pork Tenderloin Wrapped in Bacon. You get double the hog in one recipe--what more could a bacon lover ask for? The second recipe is for a Cobb Salad, which features a taste of the Southwest... and naturally, bacon plays a pivotal role in the dish.

PEACHY PORK TENDERLOIN WRAPPED IN BACON

Ingredients:

2 pork tenderloins

1 cup teriyaki sauce

1 cup peach preserves

4 teaspoons black pepper

1 tablespoon garlic salt

8 slices of bacon

3 tablespoons butter

2 tablespoons chopped fresh parsley

Directions:

In a small pan heat preserves and teriyaki until melted.

Sprinkle tenderloins with pepper and garlic salt. Place meat in a plastic bag with half of peach sauce and marinate for at least 3 hours. Set aside or refrigerate remaining sauce.

Preheat oven to 400 degrees.

Remove tenderloins from marinade and wrap each with 4 slices of bacon. Secure with toothpicks.

Place in roasting pan and cook for 35 to 45 minutes.

Remove tenderloins from oven and let rest covered with foil for 15 minutes before slicing.

While pork is resting, heat peach sauce with butter until warm.

Spoon sauce over sliced pork. Garnish with parsley.

SOUTHWEST COBB SALAD

Ingredients:

1 1/2 cups prepared ranch dressing

1/2 cup salsa

2 tablespoons chopped cilantro

1 tablespoon fresh lime juice

1 to 2 heads romaine lettuce, chopped

1 avocado, diced

2 tomatoes, seeded and diced

1/2 jalapeno pepper, minced

1/4 red onion, minced

2 to 3 grilled chicken breasts, sliced

4 slices bacon, cooked and crumbled

1 cup corn

1 cup black beans

1/2 cup sliced black olives

2 cups shredded cheese

Directions:

Mix first 4 ingredients together to make salsa ranch dressing. Refrigerate.

Place romaine in a large bowl. Top with remaining ingredients.

Serve dressing on the side.

Related Articles:

Bacon Double Cheeseburger Meatloaf

B for Bacon is Not Just for Breakfast

Hot Bacon Dressing

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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