Glazed Sriracha Bacon

If you've been following my blog for even a short amount of time, you probably know how much I love Sriracha.  I liberally douse it on things like eggs and asian foods.  Yesterday I thought, "sriracha glaze on bacon"?  So I headed to the kitchen and mixed up a quick brown sugar and sriracha concoction to brush on thick slices of hickory smoked bacon. Wow, the sweet heat of the glaze on that tasty bacon was so incredibly good - I just had to make it again today.   

To make the glaze, combine equal parts sriracha and light brown sugar.

Brush the glaze on the top of thick-cut bacon that has been placed on a rack suspended over a half sheet pan.

Pop the sheet pan in the bottom third of the oven and bake for 15-20 minutes.

Watch the bacon so it doesn't burn.

Transfer the bacon to a hot cast iron skillet and cook until the bottom side of the bacon crisps up a bit.

Items used to make this recipe:

(affiliate links)

• Sriracha https://amzn.to/3PzS8G5

• half sheet pan https://amzn.to/3Lhy06R

• rack for half sheet pan https://amzn.to/34G5nPV

• cast iron skillet https://amzn.to/3r33RTd

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Glazed Sriracha Bacon

makes 6 slices

Printable Recipe

Ingredients

• 6 slices thick-cut bacon

• 1 tablespoon Sriracha

• 1 tablespoon light brown sugar

Directions

1. Preheat oven to 400F and place rack in lower third of oven.

2. Place bacon slices in a single layer on rack suspended over half sheet pan.

3. In a small bowl, combine light brown sugar and sriracha; brush on top side of bacon.

4. Bake for 15-20 minutes.

5. Transfer bacon to cast iron skillet over high heat until bottom of bacon is crisp.

Pork Tenderloin with Cherries and Balsamic

I was going through some old photos and came across this fabulous pork tenderloin that I made a long time ago, but never got around to posting.  I have no idea what happened to the process photos, but don't let that keep you from making the recipe.  I have step-by-step photos of a similar recipe available here.

Items used to make this recipe:

(affiliate links)

• large oven-proof skillet https://amzn.to/3B6V2Zq

• kitchen twine https://amzn.to/3qQqlGP

• trimming knife https://amzn.to/3LnjpGX

• balsamic vinegar https://amzn.to/3JtxIdT

• flat whisk https://amzn.to/3gz1LSE

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Pork Tenderloin with Cherries and Balsamic

makes 4-6 servings

Printable Recipe

Ingredients

• 2 pork tenderloins, trimmed (not a pork loin - tenderloins weight 1 to 1 1/2 pounds each)

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1 cup thinly sliced onions

• 1 teaspoon dried thyme leaves

• 1 1/4 cups dry red wine

• 1 tablespoon balsamic vinegar (I really like this one)

• 1 tablespoon granulated sugar

• 10 ounces frozen sweet cherries, thawed (about 2 cups)

• 1 tablespoon cold unsalted butter

Directions

1. Preheat oven to 375F.

2. Prepare tenderloins by removing the "silverskin"; discard.

3. Fold the thin end of the tenderloin on itself and tie with kitchen twine; pat dry and season generously with Kosher salt and black pepper.

4. Heat a large oven-safe frying pan on high heat until very hot (really good quality cookware is a must).

5. Sear all sides of the tenderloins in the olive oil until they have a nice brown crust all over (brown equals flavor!!).

6. Transfer the pan to a preheated 375F oven and roast for about 15-20 minutes or until the internal temperature of each tenderloin reaches 145F (medium-rare) to 160F (well done).

7. Remove the pan from the oven; place tenderloins on a platter to rest for 10 minutes while you make the sauce.

8. In the unwashed skillet, cook the onions until they soften and begin to caramelize.

9. Add the dried thyme, wine, balsamic, and sugar; heat to a gentle bubble, scraping up any brown bits from the bottom of the pan; continue to simmer, stirring occasionally, until liquid is reduced by half.

10. Stir in cherries, all of their juice, and any drippings from the tenderloins that may have collected on the platter.

11. Remove from heat and whisk in the butter; taste and adjust salt and pepper if needed. Serve over sliced pork.