Favorite Fall Food

As the first cool breeze of fall blows through the windows I am filled with a renewed energy in the kitchen. Like most of you, we have favorite fall recipes that stir our senses and signal a shift in season. I was set to share our anticipated annual debut of Cranberry Oat Bars with you, but Husband reminded me of something even better.

When I told Husband I was sharing a favorite fall recipe at Today’s Housewife this week he quickly cheered me on “Oh you have to give them the bacon wrapped pork recipe. And will you make it for us too?”

If Husband’s endorsement isn’t enough, all four Littles love this meal! Simple ingredients sizzled together in a cast iron skillet place this easy and satisfying meal at the top of my fall favorites!

Bacon Wrapped Pork Tenderloin

1 pork tenderloin (about 1 lb)
¾ tsp kosher salt
¾ tsp black pepper
4 sprigs fresh thyme (or ¾ tsp dried)
4 slices bacon
1 TBS olive oil
1 yellow or white onion, cut into about 8 wedges
2 carrots, sliced
8 new potatoes

Pre-heat oven to 400 degrees.  Rinse and pat pork dry with paper towels.  Season with 1/2 t. of the salt, 1/2 t. of the pepper, and the thyme. Wrap the pork with the bacon (no need to secure the bacon with toothpicks or anything). Heat the oil in large cast iron skillet over medium-high heat.

Add the pork, vegetables, and season with the remaining salt and pepper. (The pan may seem crowded, but everything will shrink as it cooks down.)  Cook the pork for 2 - 4 min. on each side, until the bacon starts to brown.  Stir the veggies around a little.  Transfer the skillet to the oven and roast for 25 minutes.  (I turn the pork over half way through and give the veggies a stir).  Let rest for 5-10 minutes and serve with the vegetables.

Tips:

• This recipe is best cooked in a cast iron skillet. If you do not have cast iron, use a pan that will transfer from stove to oven.

• Don’t worry about the exact quantity of vegetables. I actually use more carrots and fewer potatoes. Do whatever suits your family’s preference.

• Don’t miss the juices at the bottom of the pan! Trust me this is the very best part. When serving, make sure to top your meat and veggies with a spoonful of the yummy sauce. Or mop it up with slices of warm French bread.

• This recipe will feed our family of 6, but barely. I usually cook two pork tenders and double the veggies in my largest cast iron skillet. Husband loves to take the leftovers to lunch the next day!

Kristin chronicles life as a wife and mother of four with daily musings about what’s cooking at The Schell Café. Passionate about cooking and gathering family around the table, she knows that man cannot live by bread alone and shares her faith story and love for Jesus Christ at The Kitchen Mission. You can find Kristin at her blogs or on twitter @theschellcafe.