Bacon Wrapped Pork Tenderloin

This recipe is one of our favorite (I know I say that a lot, but we just love food). My brother, Shane, created this recipe.

Ingredients

1 pork tenderloin (teriyaki or peppercorn flavor)

1 pack bacon

Directions

Wrap bacon tightly around the pork tenderloin & secure with toothpicks. You want to make sure the entire tenderloin is covered in bacon. Place on hot grill & cook until the internal temperature is 160 degrees. The bacon will get very crispy & black, but don't worry the tenderloin will stay moist.

Pork Piccata

I thought I would share this recipe. I have made it twice & it is so delicious. It came from Paula Deen's magazine but I made a few tweaks.

1 pork tenderloin (I use peppercorn)
1/2 c. flour
salt & pepper
2 Tbsp olive oil
4 Tbsp butter, divided
2 Tbsp capers
2 tsp minced garlic
1/2 c. chicken broth
1/4 c. dry white wine or white cooking wine
1/4 c. lemon juice
Hot cooked linguine noodles

Cut tenderloin into 1/2"thick medallions
Combine flour, salt & pepper in a shallow dish
Coat pork in flour mixture, shake off excess
Heat olive oil & 2 tbsp of butter over med-high heat
Cook pork until golden brown on both sides
Remove from pan & keep warm
Return pan to heat.
Add capers & garlic, cook for 1 minute
Add broth, wine & lemon juice, cook for 4 minutes, stirring frequently
Add 2 tbsp butter, cook & stir until butter has melted & sauce has thickened slightly, about 1 minute
Remove from heat

Pour half of sauce over linguine & toss gently
Place pork back in pan & serve with sauce