One of my favorite treats during the summer and grill season are the Brie and herbs filled pork file slices or chicken breasts.
It does not take much, but the taste is so so good.
You can either grill them carefully on a low burning heat so the bacon doesn't catch on fire, or you can bake them in the oven if you feel more comfortable with it or simply don't have the possibility to grill.
I took the medium thick pork loin slice, it was about 2 cm thick or nearly an inch, and with a sharp-ended knife carefully opened it up like a pita bread. Not cutting all the way through, but creating a pocket.
Into that pocket, I put a slice of Brie and thyme. Then closed the pocket and wrapped the whole thing neatly with bacon. I used two slices of bacon per one slice of pork loin.
When either baking them or grilling them, make sure the meat is done all the way. To avoid burning the bacon in the process, lower temperatures are recommended.
Altogether, a fantastic meal time, sure to please the most. And when you cut open the pork, and the melted Brie and the herbs come visible, it is sure to whet the appetite even more.
I hope you enjoy it. Till next time
I'm a chef and a pastry chef, and I love food. Preparing a meal for someone is a show of love; for your craft, for the ingredients, and for the ones eating.
Books & Spoons does not purchase all the books reviewed on this blog. The website receives review copies of books from publishers, authors or their representatives, or third party services, such a NetGalley or Edelweiss.
The source of a book has no bearing on the outcome of the reviews. Books & Spoons is not monetarily compensated to provide an opinion/review on the books. The reviews and opinions expressed on this website are purely an honest, personal opinions of the reviewer.
By purchasing your books via the buy links from Amazon on the website, the four pennies on the dollar that Books & Spoons receive from the sale will go directly back to maintaining the website.