Ingredients
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8 slices bacon
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1 tablespoon garlic powder
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1 teaspoon seasoned salt
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1 teaspoon dried basil
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1 teaspoon dried oregano
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2 pounds pork tenderloin
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2 tablespoons butter
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2 tablespoons olive oil
Directions
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Preheat an oven to 400 degrees F (200 degrees C).
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Place the bacon in a large, oven-safe skillet, and
cook over medium-high heat, turning occasionally, until lightly browned
and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper
towel-lined plate. Remove any excess bacon grease from the skillet.
Combine garlic powder, seasoning salt, basil, and oregano in a small
bowl. Set aside.
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Wrap the pork tenderloin with the bacon strips
securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin
between each bacon strip to create the medallions. Dip both sides of
the medallions in seasoning mix. Melt butter and oil together in the
same skillet over medium-high heat. Cook each medallion for 4 minutes on
each side.
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Place skillet into the preheated oven and bake until
the pork is no longer pink in the center, 17 to 20 minutes. An
instant-read thermometer inserted into the center should read 145
degrees F (63 degrees C).
Ingredients
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12 eggs
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1/2 cup mayonnaise
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4 slices bacon
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2 tablespoons finely shredded Cheddar cheese
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1 tablespoon mustard
Cooking Methode
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Place eggs in a saucepan, and cover with cold water.
Bring water to a boil and immediately remove from heat. Cover, and let
eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and
cool. To cool more quickly, rinse eggs under cold running water.
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Meanwhile, place bacon in a large, deep skillet.
Cook over medium-high heat until evenly brown. Alternatively, wrap bacon
in paper towels and cook in the microwave for about 1 minute per slice.
Crumble and set aside.
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Peel the hard-cooked eggs, and cut in half
lengthwise. Remove yolks to a small bowl. Mash egg yolks with
mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white
halves with the yolk mixture and refrigerate until serving.
