We had you at Bacon, not Kevin Bacon, the tasty stuff that keeps you from becoming a vegetarian.

Bacon, one of the world’s oldest processed meats dating back to more than 3000 years ago, was made by the Chinese. It eventually migrated westward and was enjoyed by the Romans as petaso and finally made it to the English language from the Germanic word bak, referring to the “back” of the pig that supplied the meat and bakko or bacco by the French, which was a few centuries later was adopted by the English as bacoun that referred specifically to the cured meat.

Being absolutely delicious, savory, salty, and adequately retro, bacon has experienced a boom in the last few years where enthusiasts made everything from candy canes, gum-balls, ice cream, coffee, cupcakes, and chewing gum flavored with bacon, all of which I most certainly would love to try to satisfy my curiosity, and will be well received, relished, and cherish by Mountain Man Radd. Bacon is his spirit animal.
Concerns from health authorities may have put a few dents in bacon consumption in recent years, but for the most part, America’s passionate fire for bacon still burns, especially in The Taste of Montana’s kitchen where our motto seems to be when in doubt add bacon.

Today’s Bacon Wrapped Pork Tenderloin, our pork-on-pork recipe, with a short ingredient list, short prep time, and long-lasting satisfaction is a hoot to try. The fattier pork lattice, adds flavor and keeps the entire body juicy during the roast for an overall fantastic taste. If it’s any consolation for the health-conscious, pork tenderloin is as lean as skinless chicken breast, and smoking strips away some of the fat. Enjoy in moderate portions or go hog wild. It’s your life and your food to enjoy. When done cooking cut into medallions and nosh on one of the best meals of your life.