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Pork Tenderloin with Bacon, Chile Flakes, Toasted Almond and Parsley

Michael Symon
Recipe courtesy Michael Symon
Show: Cook Like an Iron Chef Episode: Secret Ingredient Rack of Pork

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5

Average Rating:

Total Reviews: 11

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  • on January 03, 2013

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    Fantastic flavors. I only had maple bacon on hand and the added flavor of the maple worked wonderfully with the others Chef Simon had already created. My 3 year old son asked for more and my husband immediately stole all of the left overs off of the table for his lunch today. A definite success!

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  • on May 02, 2012

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    I substituted figs in place of the dates. This is wonderful.

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  • on January 28, 2012

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    I made this meal tonight and I have to say: it was FANTASTIC. I did not use the pepper though. But this meal is awesome! Thank you Chef for such a great show and recipe! You are da' man!

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  • on October 31, 2011

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    Maybe the best dish I ever made!!!

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  • on September 10, 2011

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    Everyone in the family starts drooling when I make this. Even my ten year old eats everything on the plate. Top it with Symon's grilled snow and snap pea salad with arugala. Woohoo!

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  • on August 14, 2011

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    Delicious, I'm making this a regular dinner!

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  • on August 06, 2011

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    Love it and would prepare it again.I'm learning how to up my game in the culinary field and Chef Symon dishes is taking me to new highs. Thank you so much Chef.Please continue to give us more complex dishes so we who desire higher standards in cooking can move forward.

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  • on June 08, 2011

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    This will be the third time I have made this dish. The only thing I changed is the rendering of the bacon. I prefer my bacon crispy. I cooked the bacon first. Removed the bacon. Removed some of the fat and continued with the recipe as written. The combination of sweet, salty and savory is all in this dish. Fabulously simple.

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  • on June 05, 2011

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    Fantastic and easy to cook. My wife and I cooked it exactly as written. We've cooked it two times now and wouldn't hesitate to prepare this dish for guests.

    Thanks Mike!

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  • on May 31, 2011

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    This recipe is amazing! Made it exactly as written and LOVED it!

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