WEEKDAYS 1e|12c|p

Pork Tenderloin with Bacon-Whiskey Caramel

Michael Symon
Servings: 6
30 to 60 min

Pork and caramel - a perfect match!

  • Ingredients
  • step-by-step directions
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.
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