Oh it tastes even better than it sounds! Welcome to day 2 of our, 6 courses in 6 days, menu extravaganza! Today we're making a bacon wrapped pork tenderloin with rosemary and cumin, a top a bed of creamy coconut rice, and then topped with mango chutney! Mango chutney! I mean, I can't even describe how delicious this dish is! When people came over I kept blurting out what it was before Fr. Leo even got a chance to plate it! So wipe the drool and grab a fork, here we go!
So start the rice first so that by the time everything is prepared, you can just let it sit in the pot or in the rice cooker until you're ready to plate this amazingness! The coconut rice is so complimentary to the savory bacon wrapped pork tenderloin, and the sweetness of the mango chutney just puts it right over the edge. This is great for a dinner get together, or in my case, a birthday dinner!
So for the coconut rice:
-2 1/2 cups cooked basmati brown rice (you can use whichever rice you prefer)
-1/2 can full fat coconut milk
-1 teaspoon sea salt
-1 teaspoon fresh cracked black pepper
-1 1/2 teaspoon garlic powder
Cook the rice how you normally choose to do and then when it is done, add in all of the spices and coconut milk and stir. Set this aside until everything is ready.
For the bacon wrapped pork tenderloin:
-Pork tenderloin
-4-5 slices bacon
-1 1/2 teaspoons cumin
-2 teaspoons rosemary (adds the woodsy- piney flavor)
-salt
-fresh cracked black pepper
Crack the pepper over the pork tenderloin, sprinkle on the cumin, rosemary, and sea salt, and rub it all into the tenderloin.
Wrap the tenderloin in the bacon by laying out the bacon horizontally next to one another and then placing the rubbed tenderloin at one end of the bacon, and wrapping it to the other end until the tenderloin is fully wrapped in bacon.
Pre heat your oven to 500 degrees and allow the tenderloin to cook for about 10 minutes and then drop the temperature to 350 degrees and cook for an additional 20-25 minutes until the bacon is nice and crisp. Set aside.
Now it's time for the topping, the mango chutney! You'll need:
-2 mangoes
-2 oranges
-red wine vinegar
-1/4 cup of VERY finely chopped red onion
-freshly chopped cilantro
-freshly chopped parsley (this combined with the cilantro will be about 1/4 cup)
- 2 teaspoons sea salt
-cracked fresh black pepper
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar (this cooks the onion down)
Cube the mango and scoop out the squares into a bowl. Add in the finely chopped onion, and the rest of the spices and herbs. Almost done!
Now for the plating of it! Slice your tenderloin and place a few slices on top of a mound of coconut rice, and then top it with a generous scoop of the mango chutney and enjoy devour! This is what it will look like! Mmmmm mmm mmmmmm!!!
This dish was sweet and savory, had a tropical twist with the coconut notes in the rice, and filling but not enough to where you're gonna want to un button that top fly button! Give this a try and when you do tag me on Instagram and Twitter so I can drool over this food porn photo! I mean, I think this is by far one of my most favorite dishes ever. So tropical, so yummy, so enjoy!!!
Big huuuge thank you to Fr. Leo for coming out and cooking for us all, check out his site, he's the best cook! I mean he beat Bobby Flay!!!!! haha ;) http://gracebeforemeals.com/
Love to you,
Jess
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