Proof that pork is just as impressive as steak any day of the week.
Serve them with your favoritemashed potatoesand green beans for a date night dinner that wont break the bank!
Ingredients
1lb.pork tenderloin, patted dry
2(1 oz.
Credit:Greg DuPree, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
each)slicesbacon, halved lengthwise
1tsp.kosher salt
1/2tsp.black pepper
1Tbsp.unsalted butter
1/4cup(2 oz.
)bourbon
2Tbsp.apple cider vinegar
1Tbsp.unsulphuredmolasses
1/2tsp.Dijon mustard
1/2tsp.choppedfresh rosemary
Directions
Preheat oven to 400F.
Cut pork tenderloin into 4 equal portions (about 2 1/2 inches thick).
Gently pat down to flatten to about 1 3/4 inches thick.
Wrap 1 bacon half around outside edge of each pork filet, securing with a wooden pick.
Sprinkle 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.
Remove from heat; stir in rosemary.
Remove and discard wooden picks; return pork to skillet, and spoon sauce over pork.
