Pork and caramel - a perfect match!
Pork Tenderloin with Bacon-Whiskey Caramel
- 1 Pork Tenderloin
- Kosher Salt and Freshly Ground Pepper
- 1/2 cup Olive Oil (divided)
- 1/4 cup Slab Bacon (cubed)
- 2 tablespoons Brown Sugar
- 1/4 cup Whiskey
- 1/4 cup Apple Cider
- 1 Apple (cored and sliced thin)
- 1 head Watercress
- 1 tablespoon Dijon Mustard
- 1 Shallot (sliced)
- 2 tablespoons Sherry Vinegar plus a splash
- Preheat a grill or grill pan to medium-high. Season the pork tenderloin all over with salt and pepper, then drizzle with extra virgin olive oil.
- Grill on all sides for 5-10 minutes, for medium.
- In a sauté pan, fry the bacon with 1 tablespoon olive oil until crisp and fat is rendered, about 5 minutes. Add the sugar, stirring to keep it from burning, and cook for 1 minute. Deglaze the pan with whiskey, once the alcohol has cooked off, and add the apple cider and a splash of sherry vinegar.
- To make the salad, combine the apples and watercress. In a small bowl, whisk together the sliced shallot, dijon mustard, sherry vinegar, a pinch of salt and pepper, and then, in a thin stream, add 1/4 cup olive oil, whisking to keep emulsified. Toss the watercress and apples in the salad.
- Slice the tenderloin and serve drizzled with sauce. Serve a salad alongside.