Tag Archives: oven

Glazed-Bacon Wrapped Hawaiian Pork

A few months back our family went to a local restaurant here in Texas and my husband had this fun appetizer with ‘sweet-heat’ ingredients.  After I helped myself to a sample bite of his meal, I knew I had to recreate and tweak it into dinner form…and I have to say, it’s not too shabby!

You have sweet and savory flavors from the honey glaze, bacon and pork tenderloin and a wonderful FRESHNESS from the pineapple..lets also not forget the heat of the jalapeno and pepper jack cheese.  Now you can absolutely use a plain jack cheese and seed the jalapeno, but when you roast hot peppers the heat actually subsides a bit..so pick your heat level, but I could even do hotter! (Duh)

These flavors together remind me of the Hawaiin rice, veggie and meat bowls I used to get when living along the coast of San Diego.  So naturally I paired the main dish with a heaping of rice and drizzled the juices overtop.  It’s quite the pairing!

The Starting Lineup

  • 1 pckg bacon
  • 1 pork tenderloin 
  • Pineapple, fresh preferred
  • Jalapeño, sliced in half lengthwise (I prefer to keep the seeds in)
  • Monterey Jack or pepper jack cheese

Glaze

  • 4 Tbsp Honey
  • 3 Tbsp Balsamic vinegar
  • 2 Tbsp Chili sauce
  • 2 Garlic cloves, minced
  • 1 Tbsp Extra virgin olive oil
  • Kosher salt & pepper  

Preheat your oven to 375 degrees and line a baking sheet with foil and a rack overtop.

In a small bowl whisk the honey, balsamic vinegar, chili sauce, garlic, EVOO and a pinch of salt & pepper together.  Set aside. *Taste the glaze to tweak any ingredient to your taste. 

  Now lay the bacon stips, touching, on top of the wire racked baking sheet. 

 Next, butterfly the pork tenderloin and stuff with the pineapple, jalapeños and cheese.  *To make it fit a bit better, I’ll get pepper jack string cheese or cut a block into strips and stuff into the jalapeño before putting into the pork.  Shredded cheese could be used as well.  Season with another pinch of salt and pepper.

Transfer the stuffed pork onto the layed out bacon strips.  Coat a good amount  (about 1/2) of the prepared glaze allllll over the pork.  Wrap up the entire stuffed tenderloin with the bacon.  *If needed, you can use toothpicks to secure, just remember to remove before eating! 

 After the pork has been fully wrapped in delicious bacon, coat the entire thing with the rest of the glaze. 

 Place into your oven, uncovered for 45-60 minutes (meat temperature at least 145degrees and bacon done.  *About halfway through check on the bacon.  Depending you may need to lightly tent the wrapped tenderloin with foil.  Though we like ours more on the crisp side.  To each their own! 

 Remove the cooked tenderloin from the oven, lightly tent with foil, and let rest for about 5 minutes.  Carve into 1-2″ slices and serve over rice.  Spoon any drippings over the pork and rice.  Enjoy!! 

 


Short Rib Ragu

The aroma in your home is worth this.  This isn’t your store brand ‘Ragu’, this is  an authentic meat based sauce where the tomatoes take a back seat to the delicious braised meat.  In layman’s terms, this is fancy Italian food.

The Starting Lineup

  • 3lbs beef short ribs 
  • 1 lb noodles
  • 5 Roma tomatoes, quartered
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 cups beef broth, low-sodium
  • 1 cup red wine, I.e. Cabernet Sauvignon 
  • 3 Tbsp Dijon mustard
  • Italian flat leaf parsley 
  • Parmesan cheese
  • Kosher salt & pepper
  • EVOO    

Preheat your oven to 350 degrees. Start this dish by liberally seasoning your short ribs with kosher salt & pepper. I say do much more than you think you need.  Pour a few tbsps worth of EVOO into a heavy bottomed pan (I prefer my enameled Lodge cast iron for this, cleans up easy).

Heat that EVOO up to a med high temp and then add in your short ribs, searing all sides a couple of minutes.  This should take about 10 minutes, set your short ribs aside, but leave that now flavored oil and brown bits in the bottom of your pan.

  

In that same pot, with allll that brown goodness and flavor, add in your onion.  Sweat those down for 2 minutes and then add in your garlic.  Cook for 1 more minute.

 Add in your quartered tomatoes, cup of red wine and Dijon mustard.  Bring up to a boil while scraping up the brown bits on bottom of pan with a wooden spoon.  Place your short ribs back in your pan along with the beef stock.

Turn your oven down to 300 degrees, cover your pot and pop in the preheated oven for 3 1/2 hours.  I suggest going out & about, so when you return home you really get a whiff of this delicious delight!

When the braising meat is almost done, start your pasta according to package directions.  I usually undercook my noodles by about 2 minutes, they’ll finish cooking in your sauce.  *Keep your left over pasta water on hand in case your sauce needs thinned.

After the time is up, take your covered pot out of the oven and carefully remove the short ribs. They will be fall apart tender.  Shred.

Ladle the remaining vegetable, wine broth into a food processer and pulse till smooth.

Return both the short ribs and the puréed sauce to your pot, add in your noodles. (If needed, ladle in a bit of your reserved pasta water to thin).  Cover and allow flavors to meld.

Meanwhile, chop up some parsley and shred your parmesan cheese.

Scoop a large serving into a bowl, garnish and enjoy!!  Serve with some crusty bread and the rest of your red wine! 🍷

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