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Volume 97

Dinner This Week: Bacon-Wrapped Pork Tenderloin

By Keith Dresser Published

This week’s menus include Bacon-Wrapped Pork Tenderloin Medallions, Braised Halibut with Fennel and Tarragon, and Creamy Baked Four-Cheese Pasta for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Bacon-Wrapped Pork Tenderloin and Braised Radicchio

For Bacon-Wrapped Pork Tenderloin Medallions, we cut pork tenderloins into 1½-inch-thick medallions and wrap them with smoky bacon. Microwaving the bacon slightly before wrapping shrinks the slices and ensures that they stay snug around the pork during cooking. Braised Radicchio with Apple and Cream balances the enjoyable bitter flavor of radicchio with a sweet-tart Granny Smith apple and small amount of rich cream. 

Printable Shopping Lists: Bacon-Wrapped Pork Tenderloin and Braised Radicchio

Equipment Review Best Nonstick-Safe Spatulas

Nonstick-safe spatulas are gentler on your cookware than metal versions. But are they any good at flipping food?

Dinner 2: Braised Halibut with Fennel and Warm Farro with Lemon

Braised Halibut with Fennel and Tarragon features moist, succulent fish; tender pieces of fennel; and a sauce with balanced flavor and just the right amount of brightness. We like halibut for its sweet, delicate taste and firm texture. Because the bottom of the fillets are submerged in liquid and will cook more quickly than the upper halves that cook via steam, we start by sautéing the fillets for a few minutes on just one side before we start braising. For Warm Farro with Lemon and Herbs, we prefer whole farro, which has a pleasant chewiness and a nutty flavor. The simplest cooking method is best: Just boil the farro in salted water for about 20 minutes until tender. After the grains are drained, we combine them with sautéed onions, a copious amount of fresh herbs, and a sprinkling of lemon.

Printable Shopping Lists: Braised Halibut with Fennel and Warm Farro with Lemon

Equipment Review Broiler-Safe 13 by 9-Inch Baking Dishes

Since our favorite 13 by 9-inch Pyrex dish can’t go under the broiler, we looked for one that could.

Dinner 3: Creamy Baked Four-Cheese Pasta with Arugula Salad

Our Creamy Baked Four-Cheese Pasta is the ultimate adult version of mac and cheese. It starts with a flavorful blend of four Italian cheeses: fontina, Gorgonzola, Pecorino Romano, and Parmesan. Combining a hot bechamel sauce and pasta with the cheese—and not cooking the cheese in the sauce—preserves the fresh flavor of the the different cheeses. A crisp topping of bread crumbs and more Parmesan is the perfect finishing touch. To balance the rich pasta, we recommend Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan. We found that a vinaigrette made with mustard was too spicy to pair with the arugula; our surprise solution was to add a spoonful of jam, which added fruity sweetness, pulling the flavors right in line.

Printable Shopping ListsCreamy Baked Four-Cheese Pasta and Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan


To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.