Best Tenderloin For Wings In A Pigskin Recipes

BACON WRAPPED PORK TENDERLOIN

Steps:

• Preheat oven to 200°C/390°F (180°C fan).
• Lay out bacon: Lay the bacon strips vertically on a board, slightly overlapping (see photo in post). There should be enough bacon so when rolled will wrap the length of the pork.
• Season the pork with salt and pepper. Tuck the thin end of the fillet under so the pork is roughly the same thickness from end to end.
• Brown pork: Heat the oil in an oven-proof skillet over high heat. Sear the pork on all sides until nicely browned. (Don't worry about cooking through, it will go in the oven.) Turn off heat, remove pork and allow to cool enough to handle.
• Wrap pork in bacon: Place pork on the arranged bacon at the end closest to you. Use a long knife to lift the bacon under the pork and roll the pork so the bacon wraps around the fillet. Finish with the bacon seam side down.
• Honey: Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.
• Bake 25 minutes: Transfer skillet to oven for 25 minutes and roast pork until the internal temperature is 65°C / 149°F. (Note 1) Baste with pan juices at the 20 minute mark, mopping up plenty of the honey and juices pooled in the pan (this will make bacon deep golden).
• Rest 5 minutes: Remove from oven and let it rest for 5 minutes. Baste once more just before serving. To serve, cut into thick slices. Serve with remaining pan juices.

WINGS FOR WINGS IN A PIGSKIN

Steps:

• Preheat oven to 350 degrees F.
• For the sauce:
• In a medium saucepan, over medium heat add the butter and let it melt. Add all the vegetables, including the garlic, and saute until tender. Stir in all of the liquid ingredients and Bring a large pot of salted water to a boil over medium-high heat.
• To a boil, add dry ingredients, use hand blender, add beer, blend more to smooth.
• Combine all the rub ingredients in a small bowl. Coat the wings with the dry rub and let sit 10 minutes. Chant to the wing Gods.
• Place in oven box and slow cook. When ready to plate hit with sauce and place on grill to ready to present.

PIGSKIN PORK FILLET

Steps:

• Combine all of the brine ingredients in a large container. Add pork loin and let it brine in the refrigerator overnight.
• Brown the butter in a small pan over low heat. Combine the bourbon, honey, garlic, and soy sauce in a small bowl. Set aside.
• Preheat a grill to 450 degrees F.
• Remove the pork loin from the brine and cut it, lengthwise, into quarters. Grill the pork strips until the internal temperature reaches approximately 120 degrees F on an instant-read thermometer, about 10 minutes.
• Transfer the pork to a cutting board and slice into 1/2-inch sections. Reheat the browned butter over medium heat and add the pork. Stir in the bourbon mixture and saute until the pork reaches 155 degrees F on an instant-read thermometer, approximately 5 minutes.
• Transfer the pork to a serving dish and serve.

BACON-WRAPPED PIG WINGS

Steps:

• Cut each pork chop into three strips. To wrap the "wings," start by overlapping the bacon on one end of a pork strip, then wrapping it up and around in a candy-cane fashion. Secure the bacon at the top with a toothpick. If you need to use a toothpick at both ends, go ahead. Season the bacon-wrapped wings liberally with the rub.
• Prepare your cooker to cook indirectly at 235°F using medium pecan wood for smoke flavor. Place the wings directly on the cooking grid and cook for 90 minutes, or until the bacon is cooked. You may want to finish these on a hot grill or under the broiler to crisp the bacon. Serve hot with barbecue sauce for dipping.