(via Feast Media.)
I asked big daddy, Lauren, if I could try something different from our normal JG reviews for a couple posts. He enthusiastically agreed, because this is a genius idea, and I am a fucking wizard in the kitchen. So here goes nothing, “Cooking with Walker, Pt. 1” and for those who think this is a video thing, eat shit, I ain’t got time to be recording all the meals I make. I just wanna cook and eat.
Being in the strength and conditioning field, it is my part of my job to transform college aged athletes, from young feeble-minded children to mature adults. One way I do this is to teach them how to meal plan and eat relatively healthy on a college budget. Collegiate strength and conditioning isn’t the most lucrative job in the world, so I too find myself every once in a while budgeting my grocery list. I usually like to buy my shit in bulk so I can have left overs with different styles of meals based off that first meals protein source. Enter this weekends meal prep.
Meal 1: Pork Tenderloin Wrapped in Bacon, Muffin Tin Scalloped Potatoes and Parmesan Breaded Baked Asparagus
So to start out, my grocery store had a great deal not too long ago on pork tenderloin. A twin pack (2 huge pieces of meat) was buy one get one free. So for $13.89 I got 4 huge pieces of tenderloin and that roughly estimated to 5 different meals. On this same grocery store visit, bacon was on sale for buy 2 get 3 free, so for 12 dollars I got 5 lbs of bacon. You put all that extra in the freezer until you’re ready to cook again and boom 2-3 weeks later I was ready to pull out that other twin pack and use my last pound of bacon.
Oh also, if you think I’m giving out recipes you’re out of your god damn minds. I’m a simple man, I throw some seasoning or marinade on stuff cook it then eat it. I eye ball everything, and somehow everything I cook is magically delicious. Just do what works for you, look at me as the idea man.
So get a baking sheet line it with foil, put about 10 strips of bacon (will vary depending on the size of your meat) then lay the meat on top of the bacon strips. Wrap the meat in the bacon and bake. I guess I put the meat in the oven at like 375-400, again it depends on the meat size and quality of the oven. Fast forward 45 minutes later, flipping the meat once at half way point, you get this beautiful son of a bitch.
For the potatoes I used a recipe from a while ago, again I eye balled the half and half and the shallot and the cheese. Baked those jawns at the same temp as the meat and about 45 minutes later boom, creamy, cheesy scalloped potato stackers.
Asparagus wasn’t hard either. Lay that shit out on a baking sheet drizzle some EVOO (extra virgin olive oil for the non-kitchen aficionados) then sprinkle some Italian bread crumbs and bake for 20 minutes at same temp of meat and potatoes, with 5 minutes left of baking throw a couple handfuls of shredded Parmesan cheese and voila. Your meal is complete.
Stay Tuned for Meal 2 of this!?
Also make sure to check out some of my other work!