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The Pork Extravaganza: Cooking for Angela

March 8, 2013

Allow me to paint a picture for you. A young attractive woman on one of her first dates in Boston is brought to a nice restaurant. Upon ordering she decides to go with a burger whilst her gentleman suitor orders a salad. As the waitress returns she politely places the salad in front of my friend, and the burger in front of her suitor, only to become flustered whence being told the plates were swapped.

After hearing that it’s fair to assume you won’t be surprised by the odd dietary restrictions she has: no cheese, extra bacon. The dream woman for many men, to Bill and myself she is simply Angela. It’s her visit tonight that has inspired this bacon rich and cheese-less meal.


(2) 1 and 1/2 Pound Pork Tenderloins

(8) Slices of Maple Smoked Bacon

(16) Spears of Asparagus

(1) Butternut Squash

1/4 Tsp Allspice

1/4 Tsp Chili Powder

3 Tbsp of Apple Butter

2 Tbsp Raw Honey


Garlic Powder


Brown Sugar

I started off by taking two pound and a half pork tenderloins and wrapping them end to end in maple smoked bacon. From there I coated them both with some apple butter mixed with chili powder, allspice, and raw honey which I then brushed over the tenderloins and put in a glass baking dish in the oven at 325 degrees for 50 minutes. While that cooked I boiled a butternut squash which I peeled and cubed, and prepped some asparagus to be cooked in a skillet. Once the squash was able to be broken apart easily with a fork I drained the water, mashed, and mixed in cinnamon and brown sugar to taste. Finally as the tenderloins were approaching 50 minutes in the oven I tossed the asparagus spears in a stir fry pan with olive oil, garlic powder, and salt until they were tender.

Each of us were served a generous helping of butternut squash, asparagus, and two slices of the tenderloin.


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