1lb Pork Tenderloin
8 Bacon Strips
1 Large Yam
1 tsp. Sea Salt
1 tsp. Black Pepper
1 tsp. Ground Cinnamon
- Preheat oven to 415F.
- Heat an oven proof saute pan over medium-high heat.
- Lay out a piece of plastic wrap, measuring a few inches longer than the pork tenderloin.
- Lay the bacon pieces vertically along the length of the wrap, overlapping them slightly. Using 1/2 tsp. salt and 1/2 tsp pepper, season the pork tenderloin. Place the seasoned pork tenderloin on top of the bacon, so that bacon and tenderloin are perpendicular. Using the plastic wrap, wrap the bacon tightly around the tenderloin. If you have the time, wrap tightly to seal and refrigerate for an hour ( you may also prepare this in advance for cooking the following day).
- Remove the pork from the plastic wrap. Use toothpicks (it doesn't have to look pretty, they'll come out before slicing) or twine to secure the bacon (otherwise it has a tendency to curl up and unravel...not good).
- Add the pork to the heated pan and sear for 5 minutes. While the pork is searing, quarter the yams lengthwise and slice 1" thick. Gently turn the pork over and sear for another 5 minutes. Then turn the roast and sear on the remaining 2 sides until the bacon fat is rendered and begins to crisp, about 5 minutes per side.
- Add yams and toss in rendered bacon fat to coat. Sprinkle with remaining salt and pepper.
- Transfer the pan to the preheated oven. Roast for 20 minutes.
- Remove pork from the pan and transfer to a cutting board to rest. Sprinkle yams with cinnamon, toss to coat, and transfer back to the oven while pork rests. Roast for 5 minutes.
- Remove yams from oven, remove toothpicks from the pork and slice.
|Wrapping (I overlap the little, tapered end to even out the diameter)|
|Ready to eat!|
Salty bacon, moist pork tenderloin, sweet yams, and spicy cinnamon...perfection!!!