Bacon Wrapped Pork Tenderloin Fillets

Ingredients

• 1 lb. pork tenderloin, not marinaded, patted dry

• 1/4 cup kosher salt

• 1/4 cup granulated sugar

• 5 pcs thin sliced bacon

• 1/2 tsp. each fresh ground black pepper and kosher salt

• 1 Tbsp. unsalted butter

• 1/4 cup (2 oz.) bourbon

• 2 Tbsp. apple cider vinegar

• 1 Tbsp. molasses

• 1/2 tsp. Dijon mustard

• 1/2 tsp. chopped fresh rosemary

Preparation

• Brine the pork tenderloins for at least four hours using the salt and sugar mixed in water until dissolved.

• Preheat oven to 400°F. 

• Arrange tenderloins along side each other. Cut thru both pork tenderloins into roughly 5 equal portions (about 2 inches thick). Season lightly. Keep portions together, shape into rounds and gently pat down to flatten to about 1 3/4 inches thick.

• Wrap 1 bacon slice around outside of pork filet portions, securing with two wooden picks through the portions. Sprinkle the pork evenly with salt and pepper.

• Melt butter in a medium (10-inch) cast-iron skillet over medium-high. Add the wrapped pork to skillet, bacon side down. Cook, turning occasionally, until bacon is browned, about 6 minutes. Turn filets cut side down; cook, undisturbed, until browned, about 4 minutes. Flip filets; transfer skillet to oven. Bake in preheated oven until a thermometer inserted into thickest portion of pork registers 145°F, 8 to 10 minutes. Remove from skillet, and place on a plate (do not wipe skillet clean); let rest 5 minutes.

• Add bourbon to skillet; cook over medium-high about 30 seconds, scraping bottom of skillet to loosen any browned bits. Stir in apple cider vinegar, molasses, and Dijon mustard; cook, stirring often, until slightly thickened, 1 to 2 minutes. Remove from heat; stir in rosemary. Remove and discard wooden picks; return pork to skillet, and spoon sauce over pork.

Adapted from Southern Living Recipe Oct 2023

Urban Cowgill Oct 2023