Tag Archives: pork

Foodie News: The Aporkalypse is Coming!!!!

26 Sep

The National Pig Association in Britain is warning of a global shortage of bacon and other delicious pork products. This is due to the drought in the US and Canada that has caused the cost of feed to skyrocket. Yes, the aporkalypse is coming!!!!!

So what should you do as a concerned citizen to prepare? Well, you have a few options:

  • Go to Costco and pull a Ron Swanson and say, “Give me all of the bacon you have. No, I don’t think you understand me… ALL of the bacon!”
  • Buy a few pigs and start keeping them in your backyard. Those who live in townhouses or suburban subdivisions might want to consider getting micropigs. (Just like Honey Boo Boo!)
  • Slowly wean yourself off of bacon pork and substitute beef bacon. Yes, I know this is drastic, but desperate times require desperate measures. That being said, NEVER resort to chicken or turkey bacon.
  • Order a few BLT’s from Tony’s in Birch Run, Michigan. There’s enough bacon in them (a full pound per sandwich) that you’d have your fill of bacon for at least a month.

Let’s hope this terrible situation is over soon. In the meantime, enjoy your bacon.

Recipe: Pork Wrapped Pork

18 Sep

Pork tenderloins were on sale at the grocery store – a three pack for around $10 – so into the cart they went. I usually turn pork tenderloins into an Italian roast pork called porketta but I was feeling like trying something new so I went looking for options.

A friend suggested this recipe for bacon wrapped tenderloin. It had bacon and it seemed so easy that I actually had Mr. Bacon handle cooking duties. Everything with bacon has to be good, right?

Well, this was¬†really good. Insanely good in fact. Probably because he wrapped the tenderloin with 10 strips of bacon, when the original calls for three. He also omitted the olive oil by mistake but given that it’s wrapped in bacon, I don’t think it needs it.

Bacon Wrapped Pork Tenderloin

1 pork tenderloin
10 strips of bacon
1 tablespoon garlic powder
1 teaspoon seasoning salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon black pepper

Mix the spices in a ziplock freezer bag and throw the tenderloin in. Shake and press into the meat. Wrap liberally with bacon, securing it with toothpicks. Place in a 9×13 pan an roast at 400 degrees for 45 minutes to an hour. Remove from the oven and let it rest for 10 ¬†minutes before slicing.

Try to resist the urge to eat the entire tenderloin between two people. Seriously. We thought about it but decided that would be ill advised.