Bacon Wrapped Pork Tenderloin with a Balsamic Red Wine Reduction and Rosemary Portobello Mushrooms

Difficulty: Medium

Total Time: 8 hours

Cook Time: 1 hour

Serves: 6 (4 adults and 2 children)

Ingredients:

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

Directions:

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

Apple Pork Chops

My family gives this 5 stars

Preparation - 30 minutes

Cook time - 1 hour

Difficulty - Easy



1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon paprika

1/8 teaspoon white pepper

6 (1/2-inch-thick) pork chops

1/4 cup vegetable oil

2 medium-sized cooking apples

2 cups apple juice, divided

3 tablespoons brown sugar

1/2 teaspoon ground allspice


Combine first 4 ingredients in a shallow bowl; dredge pork chops in mixture. Reserve remaining flour mixture. Brown pork chops in oil in a large skillet. Arrange chops in a 13-x-9-x-2-inch baking dish.

Core unpeeled apples, and cut into rings; place on chops. Pour 1 ½ cups apple juice over apples. Combine sugar and allspice; sprinkle over apples. Bake, uncovered, at 325 degrees for 1 hour or until chops are tender.

Remove pork chops and apple slices to a serving platter, reserving pan drippings. Dissolve 1 ½ tablespoons remaining flour mixture in remaining ½ cup apple juice. Combine flour mixture and pan drippings in a saucepan; cook over medium heat until thickened, stirring constantly. Serve sauce over pork chops. Yield: 6 servings.


I got this from Southern Living

Mrs. E. W. Hanley

Palm Harbor, Florida

Apple Pork Chops

Prep Time: 30 minutes

Difficulty: Easy

This is one of my family's most requested recipes.

INGREDIENTS:

¼ cup all-purpose flour

½ teaspoon salt

½ teaspoon paprika

1/8 teaspoon white pepper

6 (1/2-inch-thick) pork chops

¼ cup vegetable oil

2 medium-sized cooking apples

2 cups apple juice, divided

3 tablespoons brown sugar

½ teaspoon ground allspice

Combine first 4 ingredients in a shallow bowl; dredge pork chops in mixture. Reserve remaining flour mixture. Brown pork chops in oil in a large skillet. Arrange chops in a 13-x-9-x-2-inch baking dish.

Core unpeeled apples, and cut into rings; place on chops. Pour 1 ½ cups apple juice over apples. Combine sugar and allspice; sprinkle over apples. Bake, uncovered, at 325 degrees for 1 hour or until chops are tender.

Remove pork chops and apple slices to a serving platter, reserving pan drippings. Dissolve 1 ½ tablespoons remaining flour mixture in remaining ½ cup apple juice. Combine flour mixture and pan drippings in a saucepan; cook over medium heat until thickened, stirring constantly. Serve sauce over pork chops.

Yield: 6 servings.

Honey Ginger Teriyaki Sauce

This can be used to marinate meat, chicken or pork would be best.  I used it with chicken and then drizzled the leftovers onto rice.  It was great!  We gave it 4 stars, yup that's right, not a 5 star rating.  The reason being, it just simply wasn't lick-your-plate amazing, but it was good.  =) It is so easy I would make it again.  

Difficulty: Easy

Prep: less than 5 minutes

Cook: 5 minutes

Inactive Prep: 30 minutes

Serving: 6 or more, depends on how generous you are.

Honey Ginger Teriyaki Sauce:

1 c. chicken broth

1-inch ginger root, peeled and chopped

1/4 c. honey

1/2 c. teriyaki sauce

1 T. sesame oil

Bring chicken broth and ginger to a boil.  Stir in honey.  When honey has dissolved into broth, add teriyaki sauce and sesame oil.  Reduce heat and simmer until ready to use.  Marinate favorite meat for at least 30 minutes.

Recipe by: Giada De Laurentiis, Food Network