So our meal has concluded and now it's time to prep for tomorrow. Here's a play by play of the assembly of this thing (the mignons de porc a l' ail).
Here's the first flattened pork tenderloin, and the roasted garlic.
And here's the remainder of the roasted garlic which is being reserved for the sauce.
Assembly begins. Roasted garlic has been smashed with a fork and is now spread/smeared on the tenderloin. This smells REALLY good.
Garlic application complete. That's a bit over a head of roasted garlic.
And now the bacon. Nothing but Holmes in the Mad Oilman compound (unless I can't find it)
Flattening the second tenderloin. Yes I have a meat tenderizer hammer thing. It comes out when necessary. But recipe suggested heel of hand and I have to agree. Moderate flattening, not sheet making.
Properly flattened pork. (Disclaimer: I did not choose the plastic wrap. Mrs. Oilman did. Great for sealing contaners. Questionable for kitchen tasks. Well, it actually worked, but can't I just have some plain old plastic wrap? DAMMIT!"
And the trussing begins. Recipe calls for individual knots so the string will not have to be removed while serving, but I like the truss better. And it looks cool.
Final product. Now I know professional chefs out there are probably laughing but I think this looks pretty good. Despite the zig zag. That was on purpose. Yep. On purpose.
So now this thing will reside in the fridge in non-traditional plastic wrap and all those (well, three) flavors will have all night and all day to say hello. I'm going to enjoy finishing this thing off tomorrow, especially the sauce which should be quite robust.
