Total Time: 8 hours
Cook Time: 1 hour
Serves: 6 (4 adults and 2 children)
1 1/2lb pork tenderloin
1/2 t. kosher salt
1/4 t. black pepper
6 to 8 slices of bacon (depending on how thick you want it wrapped)
1 T. butter
3 T. grapeseed oil or olive oil
1 clove garlic, minced
1 large onion, diced
8 oz baby portobello mushrooms, washed and sliced
1/4 c. raw honey
1/4 c. dry red wine (I used a 2 buck chuck bottle from Trader Joe's)
3 T. balsamic vinegar
1 T. maple syrup
2 sprigs of fresh rosemary
It is best to start this dish and let it marinade as long as possible. I would imagine you could even do the first steps the day before and let it marinade overnight. I made mine around 11:00am and let it marinade for 6 1/2 hours. I would give it a minimum of 2 hours marinading if you forget to make it ahead.
Heat a large skillet over med-high heat. Melt butter and oil in pan and get it good and hot. The combination of butter and oil gets hotter than just one of them alone. I prefer it this way, although you do not have to do it this way.
Generously rub pork tenderloins with salt and pepper. Wrap them in bacon. You could use tooth picks to hold it on, I did not and it turned out just fine. Place the pork in the heated pan and sear on all sides until the bacon is nice and brown, about 10 or so minutes.
While your pork is searing put together the marinade. Whisk together 1 T. oil, honey, red wine, balsamic vinegar and maple syrup. Set aside.
Take the pork off the heat and place them in a deep baking dish and set aside.
Turn the heat down and in the same pan sauté the diced onions, cook until soft. Make sure to scrape up all that browned goodness at the bottom of the pan...yum! Add garlic, mushrooms and rosemary. Cook for addition 2 to 3 minutes, until the mushroom are slightly soft. Add the marinade you whisked together and bring to a boil. Once boiling turn down the heat and let it cook for 2 to 3 minutes. Pour sauce over your pork tenderloins, cover and put in the refrigerator.
Bast the loin every hour.
Take your meat out about 30 minutes before you bake it to bring down the temperature. Preheat the oven to 350 degrees. Cook your tenderloin for 45 minutes, basting it every 15 minutes. Basting gives you a nice tender meat. Cook until internal temperature reaches 145 degrees, no more and no less. It might take more or less time depending on how thick your cut of meat is and the pounds. Start checking the temperature at 45 minutes and adjust accordingly.
Let it rest for 5 minutes before cutting. Serve over a bed of jasmine rice and roasted asparagus. Enjoy!
Recipe by: Tracy