Sunday, April 1, 2012

Bacon Wrapped Pork Tenderloin and Corn Pudding

2 Pork Tenderloins, tough lining removed
6-8 slices of bacon (I like the bacon crispy so I prefer to use to use the pre-cooked bacon.  If you use raw, it can come out undercooked for my taste.)
Sea salt & freshly ground pepper to taste
1/2 bottle of Texas on The Plate Soppin Sauce  
Preheat oven to 425.  Season pork generously with salt and pepper.  Wrap each piece of pork in 3-4 pieces of bacon.  Place on greased baking sheet and bake 45 minutes.  Remove from oven and place on a piece of foil.  Top with soppin sauce and wrap tightly in foil.  Let rest 10-15 minutes and serve. 

Corn Pudding
1 corn bread mix (any brand will do)
2 cans creamed corn
1 can whole corn, drained
1 stick butter, melted
1 16 oz container of sour cream
1 cup cheddar cheese
2-3 scallions, chopped
chopped jalapenos (if desired)
Preheat oven to 350.  Mix all ingredients.  Place in greased 9x13 baking dish and bake 1 hour or until top is browned and bubbly.

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