This is my take on one of the recipes my dad used to cook for me as a kid. I used to request “Bacon Wrapped Pork Tenderloin” every time I got to pick a special meal (Birthday’s, etc). I think the addition of a little sweetness and a little spice is really fantastic with the bacon and in the future, I may experiment with some different sauces, maybe a mole?, but the white wine cream sauce paired really well with it!
What you need:
- 1 pork tenderloin (1/2 lb)
- 1 package of bacon (the good kind)
- 1 can of pineapple chunks
- 3/4 tsp of chipotle powder
- 1 garlic clove, minced
Optional Cream Sauce:
- 1 shallot sliced
- 2 mushrooms sliced
- 1/4 cup dry white wine
- 1 cup chicken broth
- 1/2 tablespoon of flour
- salt and pepper to taste
If necessary, chop the pineapple chunks(drained) into smaller pieces. Add to a small bowl and mix with 3/4 tsp of chipotle (or more if you like it spicy), and the minced garlic. Stir until combined.
Take out the pork tenderloin, and trim off the excess fat.
Put a little oil in a pan and heat over medium-high heat. Sear the pork loin until it is browned on all sides.
Place bacon in a row, slightly overlapped, on a cutting board. Place half of the pineapple chutney in the center of the bacon, place the seared pork tenderloin on top, place the other half of the chutney on top of that. Wrap the bacon around the pineapple and pork overlapping the ends on top. When placing it in the baking dish(preferably glass), flip the pork loin over so the overlapped ends are on the bottom. Place in the oven at 175 degrees C (350 degrees F) and bake until meat is done, use a meat thermometer (68 degrees C, 155 degrees F).
Optional Sauce: While the meat is cooking, melt some butter in a pan and add the sliced shallots and sliced mushrooms. Cook until browned. Add white wine and simmer for 5 minutes. Add chicken broth and simmer until liquid is reduced by 1/3, stirring occasionally. Add 1/4 cup of cream to pan. In a small bowl, add 1/2 tablespoon of flour to 1/2 tablespoon of butter and mix until coarse. Slowly add flour mixture, stirring constantly. When pork comes out of over, add drippings to cream sauce until desired thickness is reach. Add salt and pepper to taste.
I served it with garlic mashed potatoes and it was fantastic! Enjoy!