Chef Fabio from Fabio's Italian Restaurant stopped by "Bridge Street" to share one of his most popular dishes!Visit the restaurant website by clicking here.Bacon Wrapped Pork Tenderloin With Provolone
1 pork tenderloin (about 1 lb)
4-5 slices of thick cut bacon
2 red peppers
1 medium onion
1 medium carrots
1 stalk of celery
2 large Portobello mushrooms
4 gloves of garlic
2 slice of sharp provolone
1 cup cream of sherry
1 cup of water
2 oz extra virgin olive oil
Salt, pepper and parsley to taste
Rinse the pork tenderloin and dry with a towel. Coat with the dry rub and set aside.
Pound the bacon strips so they get wide, then lay the strips down and wrap around the pork tenderloin. Wrap the bacon-wrapped pork tenderloin with plastic film and let set for 1 hour or more in the refrigerator.
Pre-heat your oven at 400F, and coat a baking dish with the extra virgin olive oil. Cut your vegetables in big pieces, but leave the garlic cloves whole. Cut your pork tenderloin in four little logs and skewer each log with two skewers, one on the top and one on the bottom to hold the bacon in place during cooking.
Put your logs standing up in your previously oiled baking dish, and surround them with the cut vegetables. Pour the water in the roasting pan, drizzle the pork and the vegetables with the cream of sherry plus salt and pepper, then bake for 30 minutes.
Pull the pork out the oven and top it with the provolone cheese. Bake for another 5 minutes to melt the cheese.