Recipes Nugget Markets Signature Recipes
Bacon-Wrapped Pork Tenderloin with Sun-Dried Tomato & Basil Beurre Blanc
- Prep time
- 1 hour PT1H
- Cook time
- 20 minutes PT20M
- Yield
- 4 servings
- Difficulty
This elegant dish holds true to the adage that everything's better with bacon.
Ingredients
- 2 pork tenderloins, trimmed
- Kosher salt, to taste
- Cracked black pepper, to taste
- 2 slices bacon
- 1 tablespoon minced garlic
- ½ cup julienned sun-dried tomatoes in oil, drained (oil reserved)
- ¼ cup white wine
- ½ bunch basil, chiffonade
- ½ cup heavy or whipping cream
- ½ cup (1 stick) unsalted butter, cut into 8 small cubes
Preparation
Preheat oven to 400°F.
Trim all visible fat from the tenderloins. Season with salt and pepper and wrap each tenderloin with 1 piece of bacon, using wooden toothpicks to hold the bacon in place.
Sear in a hot pan to brown the bacon, then finish in the 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 mix in butter 1 small cube at a time, stirring 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 tenderloin immediately, sliced and placed atop a bed of sauce.
