Bacon-Wrapped Pork Tenderloin Medallions
from the Episode: Two Ways with Pork
Serve with a pan sauce, (see attached Maple-Mustard Sauce). We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor), though both will work in this recipe. Begin checking the doneness of smaller medallions 1 or 2 minutes early; they may need to be taken out of the pan a little sooner.
Serves 4 to 6
| 14 |
slices bacon (1 slice for each pork medallion) |
| 2 |
pork tenderloins (1 to 1 1/4 pounds each, Note: there are two tenderloins in one package.. approx $30), trimmed of fat and silver skin, cut crosswise into 1 1/2-inch pieces; thinner end pieces scored and folded (see steps 1 and 2 below)
  |
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Kosher salt and ground black pepper |
| 2 |
tablespoons vegetable oil |
1. Place bacon slices, slightly overlapping, in microwave-safe pie plate and cover with plastic wrap. Cook in microwave on high power until slices shrink and release about 1/2 cup fat but are neither browned nor crisp, 1 to 3 minutes. Transfer bacon to paper towels until cool, 2 to 3 minutes.
2. Wrap each piece of pork with 1 slice bacon and secure with 2 toothpicks where ends of bacon strip overlap, inserting toothpicks on angle and gently pushing them through to other side.
Don't cut your Medallions to thin!
3. Season pork with pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add pork cut side down and cook, without moving pieces, until well-browned, 3 to 5 minutes. Turn pork and brown on second side, 3 to 5 minutes more. Reduce heat to medium. Using tongs, stand each piece on its side and cook, turning pieces as necessary, until sides are well browned and internal temperature registers 145 to 150 degrees on instant-read thermometer, 8 to 14 minutes. Transfer pork to platter and tent lightly with foil; let rest while making pan sauce, then serve.
I should have flipped them once... but you get the picture. Can't you just smell the bacon!
from the Episode: Two Ways with Pork
Makes enough to sauce 2 pork tenderloins
| 2 |
teaspoons vegetable oil |
| 1 |
medium onion , halved and sliced thin (about 1 cup) |
| 1 |
cup low-sodium chicken broth |
| 1/3 |
cup maple syrup |
| 3 |
tablespoons balsamic vinegar |
| 3 |
tablespoons whole grain mustard |
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Table salt and ground black pepper |
Pour off any fat from skillet in which pork was cooked. Add oil and heat skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and beginning to brown, 3 to 4 minutes. Increase heat to medium-high and add broth; bring to simmer, scraping bottom of skillet with wooden spoon to loosen any browned bits. Simmer until liquid is reduced to 1/3 cup, 3 to 4 minutes. Add syrup, vinegar, mustard, and any juices from resting meat and cook until thickened and reduced to 1 cup, 3 to 4 minutes longer. Adjust seasonings with salt and pepper, pour sauce over pork, and serve.