Bacon wrapped pork tenderloin with a whiskey cream sauce

Who would have thought that bacon and pork would go so well together? Apparently everyone, considering that they come from the same animal. I guess that isn’t the surprise here. What really made this dish is the slightly boozy, creamy, mushroomy (is that a word?) sauce. I’m seriously making this again.

Deliciousness soaked in deliciousness wrapped in deliciousness.

Excellent pork tenderloin, amazing sauce, and the bacon wrapping just makes it that much more awesome.

This isn’t even the first time we have made bacon-wrapped pork tenderloin. The now-elusive Kyle made this a couple years ago. His was great, but I have to say that mine significantly ups the flavors by adding mushrooms, cream, and whiskey. (Maybe now he’ll have to one-up me…)

This dish is great served with rice or potatoes to soak up the leftover sauce. I even wiped the skillet with a piece of bread to get every last bit of sauce into my belly–It’s that good.

For a cream sauce, it’s lighter than you would think. That may have something to do with the addition of whiskey :) The mushrooms give it a more robust flavor without compromising the consistency. I’m tempted to make this sauce with chicken now… I may even make a simplified version to serve with fish.

Remember to have something like bread on the side to soak up the extra sauce.

Those are little packets of flavor wrapped in a bacon strip.

Bacon wrapped pork tenderloin with a whiskey cream sauce

1 to 1.5 inch medallions from a single tenderloin
1 slice bacon per medallion (at least 8, I used more because I doubled up on some and not all the slices were usable)
1 pint mushrooms, sliced
1 shallot, minced
2 cloves garlic, minced
1/2 cup whiskey
1 cup chicken stock
1/2 cup half and half (or cream)
1/2 tsp rosemary
1/2 tsp thyme
1 Tbsp Dijon mustard
vegetable or canola oil

1. Place the bacon in a large microwave safe bowl and cover loosely with plastic wrap. Cook in the microwave for 1-4 minutes without letting them crisp. This is to render some fat from the bacon. You should have at least 1/2 cup of fat that you can pour off. Once cooled slightly, wrap each medallion with bacon, using kitchen twine or toothpicks run through it to hold the bacon onto the pork. Season with salt and pepper.
2. Place about 2 tsps of oil in a large skillet over medium-high heat. Once hot, add the medallions to the skillet being careful not to crowd the pan. Sear the medallions on all sides, including turning them on edge to sear the bacon. You may find it easier to work in two batches rather than doing it all at once. Remove from the pan and reserve on a plate covered in foil.
3. Reduce the heat to medium, add the mushrooms, shallot, garlic, and spices to the pan. Cook on medium stirring occasionally, for about 5-7 minutes, until the mushrooms have given up their liquid and have started to reduce in size.
4. Add the whiskey and allow to simmer for about a minute. Then add the stock and return to a simmer for about a minute. Add the cream and mustard and return to a simmer. Finally add the reserved medallions and any juice that drained onto the plate. Allow to simmer for a few minutes to reheat the medallions, then serve.

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