Yesterday, I was greeted with seductive kisses on my neck. And then a casual, "mmm… you smell like pork tenderloin." Not exactly my perfume of choice. However, with this dish, it’s hard to escape its enticing scent. I love making this because it soaks up the flavors. It’s very versatile. I tend to throw everything on it - garbage plate meets gourmet.

Feta, garlic and scallions are a dynamite combination, (if I had roasted red tomatoes, I would have added those as well). Instead, I wrapped the pork….in bacon. Why the fuck not? Between the creamy saltiness of the feta and the crispiness of the bacon, the subtlety of the roasted garlic and the crunch of the scallions… it is a very romantic bite. One so delicious, I really had to sit and ponder my greatness, though no conclusion was met, except to possibly shower.

Ingredients:

Pork tenderloin
1-2 scallions
4 cloves of garlic (sliced lengthwise)
1/2 cup feta cheese
4 strips of bacon
1/2 cup of soy sauce
1 Tbls. of honey
1 Tbls. of maple syrup
1 small sweet onion
Dash of chili pepper flakes
Twine or cooking bands
Salt and pepper

Directions:

Preheat oven to 450

Slice the tenderloin open lengthwise (don’t cut all the way through — see photo), add your scallions, cheese and garlic evenly throughout. Season your meat with salt and pepper. Using twine or cooking bands (so awesome) seal your pork tenderloin back up. Layer bacon on top, use toothpicks if necessary. In roasting dish, add onions (sliced), soy, honey, syrup and chili flakes.

Roast for 15 minutes and reduce heat to 350. Cook for a remaining 18-20 minutes per pound, or until temperature reaches 145. Let rest for 10-15minutes. Resting target temperature: 150

Serve this bad boy with a succulent baked potato. It’s all you need. The drippings from the roast are a treat - serve over sliced pieces of the tenderloin.