Vegetarians and processed meat haters, beware. This is not a post for the faint of heart. I present to you…bacon…wrapped…pork tenderloin. If you take a look at the last few posts, there happens to be a lot of bacon. Is this a subconscious thing about winter approaching? I don’t know. But I never used to even LIKE bacon, and now I can’t get enough. Now, this doesn’t mean I’m frying up some slices as a side to breakfast everyday (or should I…), but the combination of crunch, flavour, and fattiness lends to some pretty versatile creations.
Ahhh, Sunday mornings, no feeling of rush or perception of time. Just the whole day ahead of you to do whatever you please. I always begin my Sundays by turning on the TV program, “Sunday Morning” at 9am. This was a tradition with my dad and I that I have continued on my own. There’s nothing like the familiarity of Charles Osgoode’s soothing voice talking about the rural farmer-turned toilet seat artist. After sipping on my coffee, that’s when I begin breakfast. Whether it be scones, quiche, or lox, Sunday breakfasts are always something I look forward to. With the weather turning from fall to winter, it seemed appropriate to cook up something comforting.
What’s more Canadian than pemeal bacon? How about maple caramelized onions? We’ve featured both here in a delicious open faced sandwich with freshly baked brioche.