The process involves encasing portions of pork tenderloin in strips of bacon before applying heat. The bacon imparts a smoky flavor and helps to retain moisture within the pork during cooking. The objective is to achieve a thoroughly cooked pork interior while rendering the bacon crisp and flavorful.
This preparation method offers several advantages. The bacon’s fat bastes the pork, preventing dryness and enhancing tenderness. The combination of pork and bacon provides a rich, savory experience that is appealing for both casual meals and formal occasions. Historically, the use of fat to protect and flavor lean meats has been a common culinary practice.
