Delicious pork tenderloin roast... yes, with bacon!

[Cette recette est aussi disponible en français.]

Sadly, I was so intensely concentrated on getting X's birthday party right... that I forgot to take a picture of the roasted pig! Anyway... it was very enjoyable. The recipe for this delicacy was drawn from L'encyclopédie de la cuisine de Jehane Benoît (Montréal, ÉRPI, 1991), pp. 241-242. I simply modified it a bit by adding garlic to the meat, using grainy mustard and... bacon!

For one of these two roasts, you need:

• 2 medium pork tenderloins, sliced lengthwise
• 2 cloves garlic (the recipe calls for only one; that is far from enough)
  
• 3 medium potatoes (the recipe calls for six; that's way too much!)
• Savoury, salt and pepper
• 1 fried onion
  
• [1 raw green onion]
• [4 half-slices cooked (but not crispy) bacon]
• Vegetable oil (the recipe calls for bacon fat)
• Mustard (the recipe calls for dry mustard; I used French grainy mustard)
  

Preheat oven to 350° F. Cook potatoes, crush them, add savoury, seasonings, and fried onion. Mix and let cool.

The recipe calls for rubbing the meat with the garlic clove. That would be fine if one really does not like garlic. I preferred making small slits with a sharp knife in the meat to insert slivers of garlic cloves all over. And I added bacon. Just 'cause.

Then add the potatoes on one of the meat slabs and add mustard. Form a "meat sandwich" and tie the whole into a roast.

Place in a baking pan with 50 ml (¼ cup) hot water. Cook 30-35 minutes for each pound (500 g) of meat. Baste a couple of times while cooking.

Just as I was about to serve the meat, I realised I had forgotten to prepare a sauce, and there was not much liquid in the pan. I thus poured maple syrup into a gravy boat and served it as a sauce. It worked wonders. I also had a few pieces of butter beans (from my garden!) with small dices of red pepper just warmed over in a pan with a bit of butter. And a half-tomato cut in "wolves' teeth" as decoration.

Oh! Delish.