Bacon-Wrapped Pork Tenderloin with Green Peppercorn Sauce

Everything’s better with bacon! In this recipe the bacon fat helps generate extra flavor and juiciness for the pork tenderloins. Now if that combo isn’t enough to make you salivate try topping it off with an indulgent green peppercorn sauce to add a refreshingly sharp flavor to the entire dish.

                           Serves: 4 // Prep time: 25 minutes | Grilling time: 10 to 13 minutes | Special equipment: toothpicks


2 pork tenderloins, each about 1 pound, silver skin and excess fat removed
8–10 slices bacon (not thick cut)
Kosher salt
Freshly ground black pepper

1 tablespoon unsalted butter
⅓ cup minced shallots
2 tablespoons dry or brine-packed green peppercorns, drained, if necessary
2 fluid ounces brandy
⅔ cup heavy whipping cream
¼ cup low-sodium beef broth or stock

Cut the tenderloins crosswise into 1½- to 1¾-inch long pieces (you should have 8 to 10 pieces total). Gently press down onto each piece to form a disc that is the same thickness as the width of a bacon slice. Wrap a bacon slice around the circumference of each piece of pork and secure it with a toothpick. (Trim the bacon if it overlaps by more than 1 inch.) Season the cut sides of the pork evenly with 1 teaspoon salt and ½ teaspoon pepper.

Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

In a skillet over medium heat, melt the butter. Add the shallots and cook until slightly softened, 2 to 3 minutes, stirring often. Add the green peppercorns and stir for 1 minute. Add the brandy, ½ teaspoon salt, and ¼ teaspoon pepper; increase the heat to medium-high and cook for 1 minute, and then add the cream and broth. Swirl to combine, and then simmer until the mixture thickens to a sauce consistency and is reduced to about ¾ cup, 3 to 5 minutes more. Cover and set aside.

Grill the pork over direct medium heat, with the lid closed, until the meat is barely pink in the center and the bacon is fully cooked, 10 to 13 minutes, turning once. During the last few minutes of grilling time, turn the discs of pork on their sides to cook and crisp the bacon directly on the cooking grate (if flare-ups occur, move the pork temporarily over indirect heat). Remove the toothpicks. Serve the pork warm with the sauce spooned on top.

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The 5 Best Building Practices When Installing Wood Burning Stoves & Fireplaces

When building a new home you may want to consider including one of the most popular amenities: a wood burning fireplace or wood stove. Not only will a wood burning fireplace or wood stove provide a luxurious look and the practical benefit of warmth, but it can also add to the value of your home. Fireside shares the 5 best building practices when it comes to installing a wood stove or wood burning fireplace.

new home fireplace installation

1. Install inside the main building structure.

Despite the popularity to conserve interior floor space it is not recommended to locate the fireplace on the outside of exterior walls in a pop out structure. When the chimney is cold on the outside and the home is warm on the inside it creates a “back draft” which almost always guarantees that hard starting, cold drafts and smoking will result.

2. Build at or near the peak of the home and preferably in a central location.

This location is ideal because the surrounding air will help keep the chimney warm which will in turn make it easier start to your fire. Building at or near the peak of the house is effective in reducing the potentially adverse effects of wind as it places the top of the chimney above areas of wind turbulence.

3. Avoid large, uncompensated exhausts.

High-volume exhaust fans, such as those in downdraft kitchen ranges, can depressurize naturally drafting chimneys and draw cold outside air back into the home. To prevent this they should not be used during stove or fireplace start up. This negative pressure competes with the upward flow in a chimney produced by natural draft and can result in the spillage of exhaust products into the home as well as cooling the house by drawing cold air into the home.

4. Avoid very short chimney systems.

A short chimney cannot produce a strong natural draft. The taller the chimney the stronger draft. The stronger the draft the better the fire will burn. An absolute minimum height from floor to chimney top is 15 feet for single story homes.

5. Use straight chimney systems where possible.

The results are a smooth, straight path for the exhaust, quicker fire starting and less smoking when a fire burns. Straight chimneys are also easier and less expensive to clean.

We hope you are able to enjoy the comfort and ambiance of a crackling fire on a cold winter’s night.


Grilled Pizza with Brie, Caramelized Onions, and Capers

Want the secret to getting pizzeria-quality pizza at home? Make it on the grill! The best pizza is made in the hottest ovens possible and since your grill gets much hotter than the oven it’s the perfect tool for creating a gourmet pizza.

grilled pizza

Serves: 4 to 6 as an appetizer // Prep time: 30 minutes | Grilling time: 11 to 13 minutes per pizza | Special equipment: pizza stone, pizza peel (optional)


1 ball (about 1 pound) premade pizza dough
8 ounces Brie cheese, rind removed, cut into ½-inch chunks
Extra-virgin olive oil
1 large white or yellow onion, halved and thinly sliced
1½ teaspoons minced fresh rosemary leaves
½ teaspoon kosher salt
Freshly ground black pepper
All-purpose flour
4 teaspoons capers, drained
1½ cups loosely packed baby arugula


1. Remove the dough from the refrigerator, if necessary, about 1 hour before grilling so it will be easier to shape. To easily cut the rind from the Brie and cut the cheese into chunks, place it in the freezer for 30 to 45 minutes until semi-firm before cutting.

2. In a large skillet over medium heat, warm 2 tablespoons oil. Add the onion and 1 tablespoon water. Cook for 5 minutes, stirring often. Reduce the heat to medium-low and continue cooking until the onion is softened and golden brown, about 20 minutes, stirring frequently and occasionally adding more water, a tablespoon at a time, to prevent scorching. Stir in the rosemary, remove from the heat, and let cool.

3. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a pizza stone, following manufacturer’s instructions.

4. In a small bowl whisk 2 tablespoons oil with the salt and ¼ teaspoon pepper.

5. Divide the dough into two equal balls. On a lightly floured work surface, gently press, stretch, and pull each dough ball into an oval or rectangle about 12 inches at its longest point, about 6 inches at its widest point, and about ⅓ inch thick; don’t worry if the shape is irregular. (If the dough retracts, cover it with a kitchen towel, let it rest for 5 minutes, and then continue.)

6. Transfer your first piece of dough onto a pizza peel (or a rimless baking sheet) lightly coated with flour. Brush the dough with half of the seasoned oil, and then distribute half the onions, half the cheese, and half the capers, leaving a ½-inch border. Slide the first pizza onto the preheated pizza stone and cook over direct medium heat, with the lid closed, until the cheese is melted and the crust is golden brown, 11 to 13 minutes, occasionally rotating the pizza for even cooking.

7. Using a pizza peel or a large spatula, remove the pizza from the stone and immediately top with half of the arugula. Drizzle lightly with oil and season with pepper, if desired. Cut crosswise into slices and serve immediately.

8. Repeat steps 6 and 7 with the remaining dough and toppings.

Recipe Courtesy:


6 Money Saving Tips To A More Efficient Wood Burning Stove

Bend Fireside wants to pass along 6 great tips to its customers for a better operating wood stove that will in turn save you money and pollute less. Every wood stove user can benefit from knowing more about their stove’s operation and many of these “tips” apply to wood burning fireplaces as well.

1. Keep your wood dry.

Stacked Wood
Seems like a “no-brainer” right? But did you know it can take up to 12 months for cut wood to thoroughly dry? A good rule of thumb is to store your firewood at least six inches off the ground. Cover the top with a tarp but leave the sides exposed so moisture doesn’t get trapped. When every dollar counts, it’s important to get the most heat you can from your firewood. Excess moisture (more than 20%) in firewood produces a less than cozy fire with little heat. Use a wood moisture meter to check how wet your wood is. You can pick one up on-line for less than $20.

2. Use plenty of kindling for a quick, hot start.

Chopped Kindling
Everyone has their own style and technique for building a fire but plenty of kindling starts your stove quickly and minimizes smoke. Fill about a buckets worth of kindling to get a warm glow going for your wood stove or fireplace. Plus, a few minutes of splitting kindling outside on a cold day will warm you up as much as the fire itself.

3. Get your stove really hot when you start it each day.

Hot stoves burn cleanly and save money.  Don’t try to keep a little, smoldering fire going all day. Crank it up! Smoldering fires are dangerous, creates creosote, smell bad and waste your hard earned firewood.

4. Give your stove plenty of air.

Keeping your stove’s air control open and having smaller, hotter fires will result in you getting the most energy our of your stove while you will eliminate visible smoke. Starving stoves of air reduces their combustion temperatures, efficiency, pollutes the neighborhood and wastes your money. You want to have grey ash residue and glass that has no black deposits. Grey ash residue means that your stove is operating efficiently.

5. Remove ashes.

Most stoves need to have the grey ash removed after half a cord of wood is burned. If you have a lot of black charcoal it means you are burning your stove too cold and wasting fuel.

6. Have your wood stove and chimney inspected regularly and cleaned by a good chimney sweep.

A clean chimney will make your stove draft better and be much safer to operate. Plus, it will extend the lifetime of your stove and save you money. Chimney sweeps can also tell you a lot about how well you’re operating your wood stove.

We hope you enjoy many cozy Fireside moments this winter!


Beer-Marinated Barbecued Chicken

Enjoy Fall in the most perfect way imaginable-with this delicious recipe for Beer-Marinated Barbecued Chicken. Beer and chicken are a match made in heaven but by adding a beer-marinade to your barbecued chicken it will create a whole new flavorful dimension to your main course.
Beer-Marinated BBQ Chicken
Serves: 4 // Prep time: 20 minutes | Marinating time: 4 to 18 hours | Grilling time: 40 to 50 minutes



  • 1 bottle (12 ounces) extra stout beer, such as Guinness®
  • ¼ cup extra-virgin olive oil
  • ¼ cup molasses
  • 1 tablespoon grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon finely chopped fresh thyme leaves
  • 2 teaspoons Dijon mustard
  • 4 garlic cloves, minced or pushed through a press
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 1 whole chicken, 4 to 5 pounds, neck, giblets, and excess fat removed


  1. In a medium bowl whisk the marinade ingredients.
  2. Cut the chicken into eight pieces: two breast pieces, two thigh pieces, two drumsticks, and two wings. Remove and discard the wing tips. Place the chicken pieces in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for at least 4 hours or overnight, turning occasionally.
  3. Remove the chicken from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 2 full minutes. Transfer ¾ cup of the boiled marinade to a small bowl and take out to the grill for basting. Reserve the remainder to serve as a sauce.
  4. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  5. Grill the chicken pieces, skin side up, over indirect medium heat, with the lid closed, until the juices run clear and the meat is no longer pink at the bone. The drumsticks and thighs will take 40 to 50 minutes and the breasts and wings will take 30 to 40 minutes. Baste with the ¾ cup boiled marinade during the last 10 to 15 minutes of grilling time, turning the pieces once or twice during this period. Remove from the grill and serve warm with the reserved boiled marinade as a sauce alongside.

Recipe Courtesy:



Shrimp Nachos with Avocado-Tomato Salsa

Add a new twist to your game-day nachos. This all-star, easy-to-follow recipe is guaranteed to earn you an extra point with friends. Light, crisp nachos smothered with grilled shrimp pair well with the delicate flavors of the avocado-tomato salsa.
Shrimp Nachos
Serves: 4 // Prep time: 25 minutes | Grilling time: 18 to 26 minutes | Special equipment: perforated grill pan; 12-inch cast-iron skillet or large disposable foil pan



  • 2 ripe Hass avocados, cut into ¼-inch dice
  • 1 large vine-ripened tomato, stem and seeds removed, cut into ¼-inch dice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped fresh cilantro leaves
  • 1 garlic clove, minced or pushed through a press
  • ½ teaspoon ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 1 ear fresh corn, husked
  • Extra-virgin olive oil
  • ½ teaspoon ground cumin
  • ¼ teaspoon chipotle chile powder
  • 20 large shrimp (21/30 count), peeled and deveined, tails removed
  • 6 ounces tortilla chips
  • 8 ounces coarsely grated sharp cheddar cheese
  • 4 scallions (white and light green parts only), thinly sliced, white part and green part separated
  • 1 small jalapeño pepper, stemmed and seeded, finely chopped
  • 1 tablespoon chopped fresh cilantro


  1. Combine the salsa ingredients. Season with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a perforated grill pan for 10 minutes.
  3. Lightly brush the corn with oil, and then grill on the cooking grates over direct medium heat, with the lid closed, until browned in spots and tender, 8 to 12 minutes, turning as needed. Allow to cool, and then cut the kernels from the cob.
  4. Combine the cumin, chile powder, ½ teaspoon salt, and ¼ teaspoon pepper. Brush the shrimp with oil and season evenly with the spices. Spread the shrimp in a single layer on the grill pan and cook over direct medium heat, with the lid closed, until firm to the touch and opaque in the center, 2 to 4 minutes, turning once. Wearing insulated barbecue mitts, remove the grill pan and shrimp from the grill and transfer the shrlmp to a work surface. Cut each shrimp crosswise in half.
  5. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  6. Spread the tortilla chips on the bottom of a 12-inch cast-iron skillet. Scatter the cheese evenly over the chips, and then the corn, the white part of the scallions, and the jalapeño. Cook over indirect medium heat, with the lid closed, until the cheese is melted, 8 to 10 minutes. During the last 2 minutes of cooking time, add the shrimp on top of the nachos. Remove from the heat and garnish with the green part of the scallions and cilantro. Serve warm with the salsa.

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