Lay the pork tenderloin on a piece of
plastic wrap. Cover the pork with strips
of bacon. The strips should overlap one
another, so they completely cover the
tenderloin. This is your worm's body.
Wrap the pork and bacon in plastic wrap.
Place in the freezer for 3 hours. (Bacon
cooks faster than tenderloin. Freezing first
evens out the cooking time.)
Remove the pork from the freezer, take
off the plastic wrap, and place in a
baking dish. Preheat the oven as needed,
then bake your worm according to the
instructions on the tenderloin package.
Use tongs to flip the worm over. Then
bake for 10 more minutes, and check for
doneness.
Remove the pork from the oven, and allow
to cool. Then, with an adult’s help, cut out
the worm’s mouth. Add an apple slice for
a spooky smile. Use toothpicks to attach
onion eyes with pimiento pupils.
Serve the worm on a bed of greens or in a
puddle of tomato sauce. Disgusting!
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Use a meat thermometer to check if your pork is
done. Pork is cooked when it is between 145º and
160ºF. Undercooked meat can make people sick,
so have an adult help make sure your worm is fully
cooked!
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