Bacon-Wrapped Pork Tenderloin
Ingredients:

• 2 ½ pounds pork tenderloin
• coarse salt
• freshly gound black pepper
• ground coriander
• garlic powder
• 5 ounces bacon, very thinly sliced

Procedure:

1. Using a thin-bladed knife, remove the silver skin from the one side of the tenderloin where it appears.
2. Remove about ½ inch off the tapered end of each tenderloin to make a perfect cylinder. Season with salt, pepper, a light sprinkling of ground coriander, and a pinch of garlic powder.
3. Lay the bacon strips in a overlapping line on a sheet of parchment paper.
4. Place 1 piece of tenderloin across the short ends of the bacon (perpendicular to the strips) and roll to cover with the bacon.
5. Repeat with the other tenderloin segments. The bacon-wrapped tenderloins can be wrapped in plastic and stored in the refrigerator for up to 2 days. When ready to proceed, allow them to warm to room temperature.
6. Preheat oven to 425.
7. Place the tenderloin, seam side down, in a cold nonstick pan and set over medium-high heat.
8. As the temperature in the pan increases, brown the tenderloin well on the first side for 2-3 minutes or just until the seam holds.
9. Turn and cook on all sides, about 2 minutes per side.
10. Transfer the pan to the preheated oven and cook for 8-10 minutes, turning the pieces after 5 minutes to ensure even cooking.

White Bean Salad
Ingredients:

• 1 2/3 cups dried white beans, such as Great Northern (about 2/3 #)
• 1/3 cup lemon vinaigrette:
• 1 clove minced garlic
• 2 Tbsp lemon juice
• 6 Tbsp cup extra virgin olive oil
• ½ tsp coarse salt
• pinch freshly ground black pepper
• 4 celery ribs
• 4 scallions
• ½ cup packed fresh flat-leafed parsley leaves
• 2 Tbsp chopped fresh chives
• 1 Tbsp chopped fresh tarragon leaves
• 2 large garlic cloves
• fresh lemon juice, to taste

Procedure:

1. In a large bowl soak beans in cold water to cover by 2 inches at least 6 hours and up to 1 day. Drain beans.
2. In a 4-quart saucepan cover beans with cold water by 2 inches and simmer until tender, 1 to 1 and ¼ hours.
3. After about 45 minutes of cooking, season beans with salt.
4. Drain beans in a colander and transfer to a bowl.
5. Combine and mix ingredients for lemon vinaigrette. Gently stir vinaigrette into warm beans. Beans may be prepared up to this point 1 day ahead and cooled, uncovered, before being chilled, covered.
6. Thinly slice celery and scallions. Chop parsley, chives & tarragon, and mince garlic. Combine with beans.
7. Mix and add fresh lemon juice, salt, and pepper to taste.

Wild Arugula
Ingredients:

• 1-2 bunches of wild arugula, stemmed and washed
• 1-2 Tbsp extra virgin olive oil
• Coarse salt & freshly ground black pepper to taste

Procedure:

1. Season clean arugula with salt & pepper.
2. Dress lightly with olive oil, toss, and serve.

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About the Chef:
Chef Tom Valenti is one of the most revered chefs in New York City is the owner of Ouest Restaurant. A native of Ithaca, New York, Valenti began his life in the kitchen while still a high school student when he joined the staff of L'Auberge Du Cochon Rouge, a French restaurant in his hometown where he apprenticed to chef Etienne Merle. After graduating from high school, he served as a chef at a private estate in Westchester before beginning his long association with restaurateur Guy Savoy, first as a pastry chef for a Savoy-owned restaurant in Westchester, and then as chef tournant for Savoy's Paris restaurant.

Tom Valenti's cuisine broke through the New York clutter when he became the first executive chef at Alison on Dominick, the West SoHo bistro where he was catapulted to stardom. In 1989, Esquire magazine dubbed this romantic rendezvous the "Best New Restaurant" in New York City, while Food and Wine magazine lauded Valenti as one of the country's "Ten Best New Chefs" in 1990. At Alison, Valenti's vast experience culminated in the creation of the bold, Southern France-influenced cuisine that has become his trademark.

Valentine’s books include Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca and Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques.

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More recipes from Chef Tom Valenti:

• Tom Valenti's Goat Cheese & Basil Stuffed Shrimp
• Tom Valenti's Cod Wrapped In Sorrano Ham