Bacon-Wrapped Pork Filet Mignons with Onions & Roasted Poblanos

Yield: 4 servings

Bacon-wrapped filet of beef is usually considered a special occasion dish, but here’s a take using pork tenderloin that’s affordable enough to be enjoyed on any weeknight. I decided to add roasted poblanos, with their campfire flavor, to further bring out the smokiness of the bacon. It’s a simple recipe, but it’s sure to please even the harshest critics like my husband, who actually proclaimed it to be 'righteous'.

Season the filets generously with salt and pepper. Wrap 1 to 2 slices of par-cooked bacon around the circumference of each filet and secure them with toothpicks or butcher twine.

Preheat a cast iron skillet over medium heat. Add the oil and swirl to coat the inside of the skillet. Add the wrapped filets and cook without disturbing until golden brown, 5 to 6 minutes. Flip the filets, add the onion all around them, and cook until the onion begins to soften, 4 to 5 minutes. Add the poblano to the onion and continue to cook until the filets are medium and the onion is soft, 1 to 2 minutes. Moisture will begin to pool on the surface of the filets and a meat thermometer will register 140°F (60°C) when they are medium. Season the onion mixture to taste with salt and pepper. Remove and discard the toothpicks or butcher twine and serve immediately.

Sweet Onion Upside Down Cornbread

Yield: 6 to 8 servings

Make the most of sweet onion season with twist on classic cornbread. The onions soften and caramelize slightly as the cornbread bakes, making for a presentation that’s as attractive as it is delicious.

It’s a good idea to try to lay out the onion slices in the skillet before heating it up to get a sense of how they’ll fit, since there isn’t much time to play around once the skillet is hot. If the slices don’t fit a single layer, simply remove as many of the outer rings as necessary to make it work.

Preheat the oven to 425°F (220°C, or gas mark 7).

Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together the eggs, buttermilk, and butter in a medium bowl.

Preheat a cast iron skillet over medium heat. Right before the skillet is ready, add the egg mixture to the cornmeal mixture and whisk until just combined and all of the ingredients are moistened. Add the bacon grease to the skillet and swirl to coat the inside. Add the onion slices, arranging them in a single layer. Add the batter and fry until the edges begin to set, about 2 minutes. Transfer the skillet to the oven and bake until golden brown, the edges start to shrink away from the skillet, and a toothpick inserted into the center comes out with moist crumbs, 22 to 26 minutes. Let cool in the skillet for at least 15 minutes. Place a platter over the skillet and invert to unmold the cornbread, cut into wedges, and serve warm.