Bacon Wrapped Pork Tenderloin
Michael Symon's Bacon Roasted Pork with Mustard Fruit
- For the Pork Tenderloin:
- 1 Pork Tenderloin (trimmed)
- 3 tablespoons Grainy Mustard
- 2 tablespoons Low-Sodium Soy Sauce
- 1 tablespoon Molasses
- 8 strips Bacon
- Salt and Pepper
- Extra-Virgin Olive Oil
For the Mustard Fruit:
- 1 cup Dry Red Wine
- 1/4 cup Red Wine Vinegar
- 1/2 cup Sugar
- 1 teaspoon Kosher Salt
- 1/3 cup Grainy Mustard
- 1/2 teaspoon Mustard Seeds
- 1 Underripe Pear (cored and cut into cubes)
- 1 cup Dried Tart Cherries
- For the Pork Tenderloin: Preheat oven to 375 degrees F. Season the tenderloin with salt and pepper.
- Lay a piece of plastic wrap on a cutting board and then arrange the bacon on top, lengthwise, so the strips are touching.
- Preheat a cast iron skillet over medium-high heat. In a small bowl, whisk together the mustard, soy sauce and molasses. Brush the tenderloin with the mixture. Lay the tenderloin on the bacon, at the edge closest to you. Using the plastic wrap as an aid, wrap the bacon around the tenderloin.
- Place the bacon-wrapped tenderloin seam side down into the pan, drizzle with olive oil, and cook until bacon is crispy on all sides.
- Transfer the pan to the preheated oven and roast for 15 minutes or until the internal temperature of the loin is 145 degrees F.
- Remove from oven and place pork on a cutting board to rest for 10 minutes before slicing. Slice and serve with Mustard Fruit.
- For the Mustard Fruit: In a small non-reactive saucepan, combine the wine, vinegar, sugar, and salt and bring to a boil. Stir in the mustard and mustard seeds.
- Put the pear and cherries in a quart-sized glass jar and pour in the hot liquid. Cover the jar and store in the refrigerator for at least 2 days and up to 1 month.
- To serve, remove the fruit from the liquid with a slotted spoon.