INGREDIENTS
This is what you need for 4 servings:
- 2 lb. tenderloin
- 2 medium yellow onions
- 1 lb. smoked bacon
- S&P, seasoning of your choice
- Normandy vegetable mix
Pic1:
pork tenderloin with bacon & onions; Normandy veggiesDirections
2021-08-22
Pic2: baconPic3: onions
Pic4: bacon & onions
- Cut the bacon in smaller pieces. Peel & chop the onions.
- Stir-fry the bacon until beginning to crisp.
- Add onions.
- Stir-fry / stew until fully cooked.
Pic5: nacho jalapenos, salamiPic6: layered pork, bacon & onions
Pic7: cheese
- Lay out the bottom of terrines with nacho jalapenos for spicy, or salami for more savory
- Layer the pork tenderloin with the bacon & onion mix.
- Optional for Orloff: top off with a cheesy béchamel sauce.
- I added slices of a 'processed cheese product' that is clearly not cheese.
My bad, this stuff is nasty. Use real cheese instead.
Pic8-10:
bake- bake au bain-marie for 2 hrs. @ 280 ºF.
- Remove from the oven and allow to cool enough to handle safely.
Pic11: all donePic12: served
Pic13: Normandy veggie mix
- Serve a few slices of the meat with the stuffing.
You don't have to eat all that bacon and onions.
Their main purpose is to give the tenderloin a delicious flavor. - Serve the stir-fried / steamed vegetables on the side.
- Enjoy.