I shared this recipe in my newsletter recently, but it's so good that I couldn't keep it under wraps for too long. It’s a delicious recipe with a sauce that I could eat with a spoon. If you would like to sign up for my newsletter, please go to my website and scroll down to the sign-up box.
My test tasters loved it so much that they remembered it and requested it again. Now I have to cook it for the people who weren't here for the official tasting. It is a little bit of work, but well worth the results!
This is a perfect dish for a special dinner when you're looking for something besides ham or turkey to serve. I have a feeling that Dave will love it!
1 pork tenderloin
9 strips of uncooked bacon
salt and pepper
1/2 cup brandy
1/2 cup chicken broth
1/2 cup finely chopped onions
1/2 cup chopped dried figs
1/2 cup halved and pitted cherries
1/3 cup honey
3 tablespoons balsamic vinegar
1 tablespoon mustard
Combine all sauce ingredients and bring to a gentle boil. Turn down to a simmer and let cook about forty-five minutes.
Meanwhile, preheat the oven to 350. Lay each slice of bacon flat in a large roasting pan. (The one that came with your oven will work fine.) Cook in oven for 10-12 minutes. It should be cooked through and getting crispy, but still soft enough to bend.
Raise the temperature of the oven to 400.
Slice the tenderloin into one-inch thick rounds. Wrap a piece of bacon around each medallion and secure with a toothpick. Place on a rack in a baking pan and roast in oven for 12-15 minutes or until the pork registers 140 degrees on a thermometer or is barely pink inside.
[If you prefer your bacon crispier, you can pop the pan under a hot broiler for 2 minutes, but be careful not to dry out the pork.]
Remove toothpicks, and serve with sauce. Serves 3.