Gayle’s Galley

Again we blinked and July is gone!

This month I am sharing two easy main course recipes – both using bacon. With food prices on the rise, I have been keeping my eye out for bargains and finding bacon at $1.99 a package, that was too good to pass up and I knew what I wanted to make.

The first recipe I’m sharing is perfect for a family meal or for entertaining. It’s that good. I think you will add this recipe for Bacon Wrapped Stuffed Pork Tenderloin to your recipe files.

And, with bacon on sale - it was a perfect time to make bacon and cheese quiche. I’ve tried numerous quiche recipes and my favourite one comes from Martha Stewart. It’s easy to make and goes nicely with a side salad. Enjoy.

Bacon Wrapped Stuffed Pork Tenderloin

2 TBsp oil

1 c diced apple (peeled and diced)

1/3 cup finely chopped onion

1 tsp dried rosemary or 1 TBsp chopped fresh rosemary

1 tsp dried thyme or 1 TBsp chopped fresh thyme

1 to 2 thick slices bread (enough to make 1/2 cup coarse breadcrumbs)

1 TBsp Dijon mustard

Pinch of salt, plus more to taste

Pinch of pepper, plus more to taste

1 Pork tenderloin (1 to 1 1/4 pounds)

8 to 10 strips bacon cut in half

Heat the oven to 450F.

Make the stuffing. In a skillet heat the oil and add the apple, onion, rosemary, and thyme, and cook for 7 to 9 minutes, or until softened. Either in a food processor or by hand, break the bread to make ½ cup coarse crumbs. (I do this by hand.)Remove the pan with the onions and apples from the heat, and stir in the breadcrumbs, mustard, salt, and pepper. Set aside to cool briefly.

Prepare the meat by cutting a deep lengthwise slit down the center of the tenderloin, stopping about 1/2-inch from the bottom of the roast. Open it up like a book. Cover with a piece of plastic wrap, and with rolling pin, gently pound it until it is of an even thickness.

Spread the stuffing along the center of the meat. Bring the edges of the meat together to return it to its original shape. Secure with toothpicks.

Place the cut bacon slices in a row (long edges to long edges) on a cutting board, overlapping them slightly. Place the tenderloin on top with the toothpicks facing up. Wrap the bacon slices around the pork to form a log, removing the toothpicks as you work. Flip the tenderloin over. Place the tenderloin, bacon seam side down, on the baking sheet.

Roast the tenderloin for 20 to 25 minutes or until a thermometer inserted into the center of the meat registers 145F to 150F. If the roast is ready before the bacon browns, place the tenderloin under the broiler for 3 to 5 minutes to brown the bacon. Let the tenderloin rest for 10 minutes before cutting into slices.

Bacon Cheese Quiche

1 homemade or store-bought single-crust pie (for a 9-inch pie)

1 tablespoon unsalted butter

2 cups medium diced yellow onion

½ tsp salt

¼ tsp pepper

6 large eggs

¾ cup heavy cream

¾ pound bacon, cooked and crumbled

1 cup shredded cheese, e.g., Cheddar or Gruyere

Preheat oven to 375F. Blind bake your pie crust. Prepare a 9 inch pie crust, using your favourite recipe or use a store bought pie crust. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.

In a large frying pan, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. Whisk together eggs and cream in a medium size bowl. Add onion, bacon, and cheese and season with salt and pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.