- Prep time
- 1 hour
- Cook time
- 20 minutes
- 4 servings
Because everything's better with bacon.
- 2 pork tenderloins, trimmed
- 2 slices bacon
- Salt and black pepper to taste
- 1 tablespoon garlic, minced
- ½ cup julienned sun-dried tomatoes in oil, drained (reserve oil)
- ¼ cup white wine
- ½ bunch basil, chiffonade
- ½ cup cream
- 1 stick butter or ¼ pound, cut into 8 small cubes
Preheat oven to 400°F.
Trim all visible fat from tenderloins. Season with salt and pepper and wrap each tenderloin with one piece of bacon; use wooden toothpicks to hold bacon in place.
Sear in hot pan to brown the bacon, then finish in oven until the internal temperature of the meat is 145°F. Remove from oven and let rest.
For the sauce, sauté the garlic in 1 tablespoon of the reserved sun-dried tomato oil. Be careful not to brown the garlic as it will make the sauce taste bitter.
Deglaze the pan with the white wine and let reduce until all the wine has evaporated. Add the sun-dried tomatoes and basil and sauté for 1 minute. Stir in the cream and reduce by two thirds.
Remove from heat and stir in butter, one small cube at a time until all butter is incorporated. This step must be done off the heat or the sauce will break and appear oily.
Add salt and pepper to taste.
Serve immediately, sliced and placed atop a bed of sauce on each plate.