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Bacon wrapped

Pork tenderloin

Ingredients

1 rolled & stuffed Cajun pork roast
Plastic wrap
1 lb bacon
Butcher paper
Lagniappe

Lay out the strips of bacon on the parchment paper and place the stuffed or
cured tenderloin on the edge closest to you.

Peel up the parchment until it rests on the top of the tenderloin; carefully roll
the tenderloin away from you making sure the bacon strips stay tightly
wound around the meat.

Stretch out a long piece of the plastic wrap on the counter and place the
tenderloin on the edge closest to you and roll it away from you at least two
turns to make sure the wrap is air tight.

Double knot the ends and simmer in a 140 degree water bath for 1 ½ hours.

Remove the plastic wrap from the tenderloin and sear the roll in a large oiled
skillet, on the grill or in the oven until the bacon is crispy. (Smoke to your
liking at 225 for about 2 hour, 145’)

Allow the meat to rest for 10 or 15 minutes and slice into thin rounds.

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