| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 slices thick-cut bacon, chopped
- 12 ounces amber lager
- 1/4 cup apple cider vinegar
- 3 tablespoons brown sugar
- 2 teaspoons mustard seeds
- 1 teaspoon red pepper flakes
- 1 teaspoon chopped fresh rosemary
- 1/4 cup olive oil
- 2 pork tenderloins (1 1/2 to 2 pounds total)
- 2 tablespoons garlic pepper seasoning
- 3 cups arugula
- 1 lemon, juiced
Instructions
- Preheat the oven to 375 degrees F.
- Cook the bacon in a saucepan over medium heat until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate.
- Drain all but 1 to 2 tablespoons of the bacon grease. Add the lager, vinegar, brown sugar, mustard seeds, red pepper flakes and rosemary to the skillet and bring to a boil. Reduce to a simmer until the mixture becomes a very thick syrup, 25 to 30 minutes.
- Meanwhile, heat a large, heavy-bottomed skillet over a medium-high heat and add 2 tablespoons of the olive oil. Sprinkle the pork with the garlic pepper seasoning and add to the skillet. Cook, turning as needed, until the pork is browned all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest, about 5 minutes.
- Finish the bacon jam by stirring the bacon into the reduced beer mixture.
- Toss the arugula with the lemon juice and remaining 2 tablespoons olive oil, then transfer to a platter. Slice the tenderloin and shingle it around the arugula. Top with the bacon jam and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 345 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 30 g |
| Cholesterol | 96 mg |
| Sodium | 215 mg |
Reviews
Very good! I like strong flavors so I used a lot more rosemary more like 3 tablespoons and more mustard seeds then strained most out at the end. My family really liked it. They suggested some cream to make it more of a sauce which I will try next time. There will be a next time because it was very good!! Served with mashed potatoes which was nice with the salad and pork.
This was fabulous! I cooked the tenderloin on the BBQ because I have a no fail method. The bacon jam was delicious! It had just the right amount of heat!
Note: personally I would just cook the bacon till done but still somewhat soft. I don’t like crispy bacon, and this didn’t soften in the sauce.
But that’s just my personal taste. Definitely will make this again!
Note: personally I would just cook the bacon till done but still somewhat soft. I don’t like crispy bacon, and this didn’t soften in the sauce.
But that’s just my personal taste. Definitely will make this again!
Can I substitute something for the rosemary in the bacon jam?
Interesting twist. My husband wanted salmon done a “new way” (I like the half dozen other ways I’ve made it, but I knew what he meant). So I made the bacon jam. I heated oil in a cast iron pan and quickly browned the salmon and flipped so the skin side was sizzling on the pan. I painted on the “jam” and put the whole thing into a 375 degree oven for about 11 minutes. The only negative was the jam having a bitter background note. I will play with this further
Absolutely fabulous ! I seated the pork roast so has to add more cooking time to the roast . I took it out of the oven when the temperature was 160, and tented with foil to rest abs finish cooking I also bumped up the heat for the bacon jam ( kept it at a low boil ) but turned out wonderful !