Savannah Workman


This method is used for large cuts of meat. The meat is placed fat side up on a rack, no water or cover is used. A thermometer is usually used to determine how done the meat is with this method.

This method is used for roast and turkey!

Bacon-Wrapped Pork Tenderloin


1. Heat oven to 400° F. Pat the pork dry with paper towels. Season with ½ teaspoon of the salt and ½ teaspoon of the pepper.

  • 2. Top the pork with the thyme and wrap it with the bacon.
  • 3. Heat the oil in a large cast-iron skillet over medium-high heat. Add the pork and fennel. Season with the remaining salt and pepper. Cook the pork for 2 minutes per side. Add the apricots.
  • 4. Transfer the skillet to oven and roast for 15 to 20 minutes. Let rest for 5 minutes. Slice the pork and serve with the fennel and apricots.