Porky Pig

The initial title for this post was "Pork on Pork" but then I thought it really sounded like porn so I changed it.


Anywho, I have a recipe I would like to share with you. We eat pork tenderloin quite often and most of the time we just grill it. It was cold the other evening, I didn't feel like going out to grill and I wanted to try something different. So I came up with an idea using what I have in the fridge(bacon, hence the "pork on pork" title), freezer(shrimp) and pantry(cajun seasoning, rum). This is NOT a lean dish, in fact just reading it may cause weight gain. Please proceed at your own risk.

I'm sure you already know by now that most of my recipes do not really have exact measurements, so please use this recipe as a basic guideline(if you would like to try it) for this delicious pork dish.

Pork Tenderloin and Shrimp wrapped in Bacon

Ingredients:

• 2 Pork tenderloins (about 1 Lb. each), cut into 1 1/2" pieces
• Shrimp, the amount of shrimp to use depends on how many pork pieces you get from cutting them into 1 1/2"
• Bacon slices, also depends on the amount of pork pieces
• Cajun seasoning mix (or your favorite kind of seasoning mix)
• Salt & Pepper to taste
• A pinch or more of Parsley
• Toothpicks
• 1/4 cup or more Rum or water or chicken broth (This was hubby's idea. Good idea hon!)
• About 1 to 1 1/2 cup sliced onions
• About 1 cup of sliced mushrooms (you can leave out the mushroom if you don't eat fungi)

Instructions:

1) Put the pork tenderloin pieces and shrimp in a large bowl(or you can use 2 separate bowls) and season with cajun seasoning mix, S&P and parsley.

2) Take a piece of pork and a piece of shrimp, put them together and wrap them with bacon. Secure them with a toothpick. Continue wrapping the rest.

3) Place the pork pieces in a large skillet and cook them on medium to medium high heat. Keep an eye on them and flip them to different sides every 2-3 minutes. Cook them for about 15-18 minutes total.

4) Remove the pork pieces and set aside. Keep an eye out for food stealing dogs or humans.

5) In the same skillet, scoop and discard some of the bacon fat(or you can just leave them in) and add the onions and mushrooms. Saute for about 5 minutes on medium high heat until the onions and mushrooms are soft and a little caramalized.

6) Return the pork pieces to the skillet of onions and mushrooms yummy goodness, add the rum(how much rum or water depends on how saucy you like your dish) and cook everything for about 1-2 minutes more. Don't forget to taste for seasonings. Remove from heat and serve.

I served this dish with mashed potatoes(well, boxed mashed potatoes. Sorry, are you shock in horror?). I'm sure it's good with rice pilaf or wild rice or even egg noodles.

From my kitchen to yours, happy cooking!