Busy as a beaver Saturdays!  On Saturdays, Albert attends his French lesson at the Agape Language Centre  but fortunately for us, we don’t have to accompany him to school. Starting late last year when he was still in Primary 3, he commuted to Agape by himself. But that didn’t mean that Alvin and I have free time for ourselves. While Albert is away, Alvin does the house cleaning while I go to the market to get the ingredients for our meals for the coming week. Living with just the three of us can be little challenging, especially since we only have each other to do the chores. I sometimes feel that our list of chores has no end.  But the important thing is, we support and help each other because I can’t do all alone.

This Saturday when I reached home, I found Alvin still steam cleaning our floor. He said that he wanted to make sure that our floors were squeaky clean. Straight away, I rushed to the kitchen to brine the pork fillet that I just bought from the market so it would be more tender and juicier by evening. Brining is one of those techniques that you can use to give any poultry or meat more moist and succulent flavor. I learned this process from cooking shows and my experience so far tells me brining can really make a big difference! If you haven’t tried it, I suggest you do to see the difference for yourself.

Since I started work, our weekday meals have been those that required minimal preparation time, or quickie meals, so to speak. To compensate for this, I thought of preparing something which required more effort and using the pork fillet that I just brined. Voila! Our dinner for tonight was Bacon-Wrapped Pork Fillet.  Dinner was served, and Albert said “Finally, a mouth-watering dish!” I guess he got tired of the salmon that we had for almost a week._DSC7579 Bacon-Wrapped Pork Fillet _DSC7584 Bacon-Wrapped Pork Fillet

_DSC7605 Bacon-Wrapped Pork Fillet

 

Bacon-Wrapped Pork Fillet
Serves 6
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Prep Time
15 min
Cook Time
55 min
Prep Time
15 min
Cook Time
55 min
Ingredients
  1. Simple Brining:(OPTIONAL)
  2. 3 cups water
  3. ¼ cup salt
  4. ¼ cup firmly packed light brown sugar
  5. 2-3 cups ice cubes
Pork Fillet
  1. 2 pork fillets
  2. 12-14pcs slices of bacon
  3. 1 tablespoon of garlic powder
  4. ½ teaspoon salt
  5. ½ teaspoon pepper
Side dish
  1. 250g young French beans
  2. 250g young corn
  3. 250g young carrots
  4. 1 red bell pepper, cut into bite-size
  5. 1 white onion. Sliced
  6. 5 button mushrooms, halves
  7. Olive oil
  8. 1 teaspoon Salt
  9. ¼ teaspoon pepper
(OPTIONAL) Directions (Brining)
  1. 1. Stir together the water, salt, and sugar until dissolved. Stir in the ice and cool the brine to 7C/45F or lower.
  2. 2. Place 2 pork fillets in a zipper-lock bag. Pour in the flavored brine and seal the bag. Place the bag in a bowl (to avoid the brine from dripping in case the bag leaks) and refrigerate for 2 to 6 hours. Remove the pork fillet, discard the flavored brine, and pat the fillet to dry.
Directions (Bacon-Wrapped Pork Fillet)
  1. 1. Combine all the dry ingredients. Rub seasonings all over the pork tenderloin.
  2. 2. Preheat the oven to 190C/375F.
  3. 3. Wrap the pork with bacon and secure with toothpicks.
  4. 4. Return the pork to the pan and roast in the oven for 35 to 40 minutes.
  5. 5. Remove from the oven and allow to rest for about 5 minutes before slicing to serve.
Directions (Side dish)
  1. 1. Preheat the oven to 205/400F.
  2. 2. Toss vegetables in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until tender.
  3. 3. Toss the vegetable with shredded parmesan and serve.
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