Paco and I hosted Thanksgiving for both of our families at our house. We decided on a turkey-less Thanksgiving meal, with bacon-wrapped pork tenderloin roast as the main course. Also on the menu were a mango-chutney glazed ham, stuffed mushrooms, apple herb dressing, roasted squash with brown sugar, goat cheese chive mashed potatoes, cranberry sauce, and gravy.
My brother Doug took the pictures below; he is the real photographer in the family!
I tied two pork tenderloins together and wrapped them in bacon after rubbing them with the mustard marinade. I followed Claire Robinson’s recipe, but since I roasted the pork loins together, I roasted them for about 50 minutes, until they reached an internal temperature of 145 degrees. I also brined them overnight to ensure that they would be juicy.
Here’s Lando waiting for me to drop a morsel of pork.
A few of the finished dishes.
For other recipes that I used to inspire this meal, please see:
- Apple-Herb Stuffing from Smitten Kitchen
- Glazed Ham from The Barefoot Contessa Cookbook
- Goat Cheese and Chive Mashed Potatoes from Eric Ripert
- Sweet Roasted Rosemary Acorn Squash Wedges from The Pioneer Woman