check out the cookbook giveaway at the bottom of this post! the giveaway is open until Saturday and i'll be giving away two copies of Eating in the Middle!
Have you met Andie? she's the author behind the wildly popular blog Can You Stay for Dinner?, the amazingly authentic memoir It was me all along, and now one of my favorite cookbooks Eating in the Middle. When Andie writes, people want to listen – or at least I do. She has a way of being so elegant and purposeful, while still making you feel like you're sitting in a coffee shop just chatting away.
She and Jessica from How Sweet Eats are the main reasons I started blogging, I like to call them my spirit bloggers. which is exactly what I told her when I nervously emailed her last week asking if I could feature a recipe from her cookbook and host a giveaway.
I'd never done something like that before, asking if I could republish someone elses work, I always either make up my own recipes or adapt and credit. so asking to do a full on feature was a big deal for me and I anxiously awaited her response, with crossed fingers hoping she wouldn't completely shut me down.
half of me thought she wouldn't respond at all.
I can't pin point exactly why I was worried, I just was. but a day later, after a terrible day at work, I came home to an email from Andie.
And guess what? it felt EXACTLY as if we were sitting in a coffee shop sipping lattes and chatting about our lives (we've both lived in New England, Seattle, and NYC && we both studied abroad in Italy/realized a love of running in our early twenties… she's basically my idol and clearly i'm copying everything she does). and do you know what she did? she THANKED me. she actually told ME she would be grateful if I shared a recipe with my readers. I don't know if she really knows how amazing that was, or how much I appreciated her kind words. She was so sweet and unbelievable and even though I stated in my email that I would pay for the giveaway myself, she offered to send a book out to the winner after I selected one.
of course i told her that was totally unnecessary and that I didn't expect her to. it still felt like Christmas and my birthday and I'm definitely reading too much into it but I absolutely adore her for making me (a small, not famous or widely known blogger) feel like one of the big shots.
I'm still filled with gratitude and warmth over the exchange, and that's where I'm at, wildly appreciative over a simple act of kindness. And because she's so sweet and welcoming, I've decided to giveaway copies of her book to two lucky readers.
I mentioned to Andie that I was eyeing this bacon wrapped pork tenderloin… because DUH. and she said it was a great choice (one of her favorites!)
it appealed to me because it was… whole30! as long as you use whole30 compliant bacon, you're in the clear. how sweet is that?? (pun intended – get it? because you can't have sugar on the whole30…)
Andie makes it with an apple ginger compote (I know… I'm dying too). I just adapted that a TEENSY bit to make it whole30 compliant (the original contains brown sugar).
I found that using applesauce and a little bit of water was just the trick to getting a slightly carmel-y glaze.
but we should probably talk about what a FLAVOR BOMB this was… I can't even.
apple ginger is a personal favorite flavor combo of mine (ummm I blame apple ginger angry orchards for the reason my waistline hasn't changed despite running four times a week for the last three months… sigh). and it does NOT disappoint. I promise.
so that leaves us right smack dab in the middle of indulgent, flavorful, and wholesome… how fitting is that? given the cover of her cookbook.
we had this for dinner on a weeknight and I've got to tell you, it was SO SIMPLE. I wish I had a shorter tenderloin (as you can see it curved a little bit in my skillet) but I really expected the process to take longer. I probably needed 10-15 minutes to prep and then 30 minutes to actually cook the dinner.
I knew Frankie was going to love this. pork on pork is always a winner. plus, he actually really enjoys when I make whole30 foods (winning!). he took one bite and looked at me with this evil grin he gets when he REALLY likes something and I knew I'd be making this again… a lot. which I'm okay with because have I mentioned that it was DELISH, QUICK, AND EASY?
don't be intimidated by “tying” up the pork tenderloin, I think its the hardest part of this whole shebang. I found a quick video on youtube and ultimately decided to wing it. just do your best and be gentle when you're turning the pork in the skillet so the bacon doesn't fall off. you'll be fine!
I served it with broccoli on the side, but Andie recommends smashed potatoes from her cookbook (which look amazing)! I also think it would go great with my whole30 mashed potatoes. or or or whole30 bacon wrapped asparagus! (because the recipe only uses four slices and you'll have some leftover) orrrrr to get a little charred flavor serve it with whole30 roasted cauliflower soup! NOM.
okay kids. the rafflecopter giveaway is set up at the bottom of the post! I'll choose a winner on Saturday. all you have to do to enter is enter a comment on this post. don't forget to unlock the bonus entries (you can get multiple chances to win by sharing the giveaway with friends or following my other social media profiles)!
- for the pork
- 1 (1 1/2 pound) pork tenderloin
- 1 teaspoon garlic powder
- 1/4 teaspoon pink himalayan sea salt
- 1/4 teaspoon freshly ground black pepper
- 12 fresh sage leaves
- 4 slices bacon (sugar-free and whole30 compliant)
- 2 teaspoons extra-virgin olive oil
- for the compote
- 1 large sweet red apple
- 1 tablespoons finely chopped fresh ginger
- 1/4 cup tablespoons applesauce (whole30 compliant)
- 1/8 cup warm water
- 3/4 teaspoon ground cinnamon
- pinch of ground nutmeg
- Preheat the oven to 375 degrees.
- Season the top and sides of the tenderloin with the garlic powder, salt, and pepper. Arrange the sage leaves over the top and along the sides, pressing them gently into the tenderloin so that they stick. Wrap the bacon slices evenly around the tenderloin, using kitchen twine to hold the bacon in place.
- In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the tenderloin and cook, turning frequently, until the bacon is just crisp on all sides, about 8 minutes. Transfer to a roasting pan.
- Roast until the bacon is crispy and browned and an instant-read thermometer inserted into the thickest part of the meat registers 140 degrees, approximately 15-20 minutes. Transfer the pork to a cutting board and let it rest for 10 minutes before carving into 1/2 inch-thick slices.
- Divide the slices among 4 plates and top with the compote.
- In a small saucepan set over medium heat, combine the apples, ginger, applesauce, water, cinnamon, and nutmeg. Bring to a simmer, stirring occasionally, and cook until the apples are tender 10-12 minutes. turn off the heat and let stand for 10 minutes to allow the juices to thicken.
- The compote will keep in an airtight container in the refrigerator for a week!
and if you're intrigued about the whole30 and want to know more about my experience/recipes, check them out here!