bacon wrapped anything

I went to visit my girlfriend Danye's last friday night with Chelsea.  On Saturday, when I dropped Chelsea off back at her place, I drove over to Kevin's to hang out with my puppy.  I'm so glad I turned on Giada at Home, but it probably wouldn't have mattered because Chelsea texted me as I'm watching it saying "Hope you're watching Giada right now, she is wrapping bacon around a pork roast --- heaven."  And yes, I was watching it, and yes, anything wrapped in bacon is heaven.  This pork tenderloin was delish! I made it tonight along with a recipe that Kevin's mom found in Cooking Light: Brussels Sprouts Gratin.  Being a bigger veggie than meat fan, I went back for seconds for the brussel sprouts, but Kevin and Stephan were over and they LOVED the tenderloin.  Plus, the pork tenderloin was SUPER easy to make.  All you heavy meat eaters out there, go buy yourself some twine, pork tenderloin, bacon and some mustard, garlic, and rosemary and you'll be in heaven.  Here's the recipe! 

I meant to take the picture before we ate half of it...oops! 

Brussels Sprouts Gratin from Cooking Light November 2010

Braise the Brussels sprouts and toast the breadcrumbs up to a day ahead.  Then assemble and reheat before serving.  

2 hickory-smoked bacon slices

4 large shallots, thinly sliced

2 pounds Brussels sprouts, trimmed and halved

1 cup water

1/2 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

Cooking spray

1 (2-ounce) slice French bread baguette (I just used breadcrumbs!)

3 Tbsp butter

1. Preheat broiler
2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble.  Increase heat to medium-high.  Add shallots to drippings in pan; saute for 2 minutes or until tender, stirring occasionally.  Add Brussels sprouts and 1 cup water; bring to a boil. Cover pan loosely with aluminum foil; cook 6 minutes or until Brussels sprouts are almost tender.  Uncover and remove from heat.  Sprinkle with 1/4 teaspoon salt and pepper; toss to combine.  Spoon Brussels sprouts mixture into a 2-quart broiler-safe glass or ceramic baking dish coated with cooking spray. 
3. Place bread in a food processor, and process until finely ground.  Melt butter in skillet over medium-high heat.  Add breadcrumbs and remaining 1/4 teaspoon salt to pan; saute for 2 minutes or until toasted, stirring frequently.  Sprinkle the breadcrumb mixture over Brussels sprouts mixture.  Broil 3 minutes or until golden and thoroughly heated.  Yield: 6 servings (serving size: about 3/4 cup)

I need white plates to better show off my work! 

Loved. loved. loved.  :)