You Had Me at Bacon Go-To Dinner Party Menu

ON THE MENU:

 Endive Blue Cheese & Walnut Salad

Bacon Wrapped Pork Tenderloin with Sautéed Potatoes & Cabbage

Strawberry Rhubarb Crumble

Endive Salad Image 1

BLUEPRINT: This is a yummy pork tenderloin wrapped in bacon accompanied by an all in one side dish of sautéed potatoes & cabbage. The starter combines the bitterness of endive with the creaminess of blue cheese and crunch of walnuts and can be ready to go in the bowl just needing to be dressed & tossed. The crumble can be made the day before. The pork can be set up & popped in the oven just as your guests arrive & everything for the sautéed potatoes and cabbage can be prepped and ready to roll.

Grocery List:

  • Fruit: 6 stalks rhubarb, 1 lb container strawberries
  • Produce: 4 endive lettuces, 10 ozs cabbage, 1 1/2 lbs baby yukon gold potatoes
  •  Staples: 3 tbs olive oil, 1/2 cup chicken broth, 3 tbs apple cider vinegar
  • Dairy: 1 cup blue cheese, 2 tbs salted butter, 1 stick unsalted butter
  • Frozen: n/a
  • Baking: 2 tbs corn starch, 1/2 cup sugar, 1/2 cup oats, 1/2 cup brown sugar, 1 cup plain flour
  • Meat & Fish:2 one pound pork tenderloins, 1 one lb pack of bacon
  • Spices: 2 tsp garlic puree, salt, pepper
  • Fresh Herbs: n/a
  • Other:1 cup walnuts

What you need: measuring spoons/cups, paring knife, chef’s knife, cutting board, large mixing bowl, small bowl or ramekin

Serves: 6

Take any bruised outer leaves of the endive lettuces. Chop about 1/4 inch off the bottom.  Carefully peel four of the remaining leaves from each endive – yielding 16 leaves. Take the remaining endive and chop. Toss chopped endive, chopped walnuts and blue cheese in the Kitchen Moxie Vinaigrette. Season with salt and pepper.

Tip: I like to put a few scoops of salad into a small single serving bowl or ramekin and then turn it upside down on the plate to create a dome of the salad.

To Serve: Divide salad evenly on six salad plates & add three whole leaves to each plate.

Bacon Wrapped Pork Tenderloin with Sautéed Potatoes & Cabbage

What you need: measuring spoons/cups, roasting pan, kitchen scissors, kitchen twine (optional), chef’s knife, aluminum foil, large sauté pan, cutting board

Serves: 6

  • 2 one lb pork tenderloins
  • 2 tsp of garlic puree
  • 16 slices of streaky bacon (8-10 for the tenderloins & 6 for the Sautéed Potatoes & Cabbage)
  • 3 tbs olive oil
  • 2 tbs butter
  • 3 tbs of apple cider vinegar
  • 1 1/2  lbs of baby yukon gold potatoes sliced
  • 10 oz of shredded cabbage
  • 1/4 cup of chicken stock
  • 1 tsp salt
  • 1 tsp pepper

For the tenderloin: Season the tenderloins generously with salt and pepper. Rub each with garlic puree. Lay the bacon strips down on a cutting board and place the tenderloin on top. Wrap the bacon pieces around the tenderloins (if you are having trouble wrapping it, you can tie the pieces on with kitchen twine). Place the tenderloins in the roasting pan and cook for 20 minutes per pound, plus 20 minutes or until an internal temperature of between 145 – 160˚F. Remove the roast and let it rest covered in foil on a carving board for about ten minutes.

For the sautéed potatoes & cabbage: Heat 1 tbs of olive oil in a large sauté pan. Cut the 6 slices of bacon into lardons. Add the lardons to the pan and cook until crisp. Remove (draining on paper towel) & set aside. Add 2 tbs of butter to the pan. Once melted add in the sliced potatoes. Sauté until they are starting to brown. Add in the shredded cabbage, bacon lardons, chicken stock and vinegar. Continue to sauté until the cabbage is cooked (about 10 minutes).

Tip: Don’t forget to warm your plates!

To Serve: If you used the kitchen twine, cut and discard. Slice into 1” thick pieces. Place a scoop of the sautéed potatoes and cabbage on the plate. And place pork on top or at the side.

 

What you need: measuring spoons/cups, large bowl, medium bowl, chef’s knife, paring knife, cutting board, microwavable glass bowl (for melting the butter), pie dish or shallow casserole dish (about 9”)

Serves: 6 – 8

  • 1 lb strawberries (cleaned, hulled and quartered)
  • 6 stalks of rhubarb (cleaned and sliced into 1” pieces)
  • 2 tbs corn starch
  • 1/2 cup sugar
  • 1 cup plain flour
  • 1/2  cup of oats
  • 1/2 cup brown sugar
  • 1 stick unsalted butter (melted)

Preheat oven to 375˚F. Place the rhubarb and strawberries in a large bowl. Add the sugar and cornstarch and gently stir to coat the fruit. Place the fruit in the pie dish. Place the flour, oats and brown sugar in a bowl. Add the melted butter and combine. Spoon the topping over the fruit (making sure to cover the entire top). Bake for 40 minutes or until the fruit is bubbling and the topping is browned.

To Serve: This is delicious all on its own, but is outrageous with a scoop of good quality vanilla ice cream.

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