| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 large red onion, diced
- 8 ounces thick-cut bacon, cut into large chunks or thick lardons
- 2 sprigs fresh thyme
- 1/3 cup brown sugar
- 1/4 cup strong brewed coffee
- 1 tablespoon apple cider vinegar
- 1 pork tenderloin
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
Instructions
- For the bacon-onion jam: Heat the oil in a cast-iron pan on medium heat; add the onion and cook until beginning to brown, 5 to 7 minutes. Add the bacon and thyme and reduce the heat to low. Cook for 10 to 12 minutes, then transfer the bacon and onion from the pan with a slotted spoon into a small saucepot. Reserve the bacon fat in the pan for cooking the tenderloin.
- Put the saucepot with the bacon-onion mixture over medium-low heat and add the brown sugar and coffee. Cook the mixture down to a thick consistency, 25 to 30 minutes. Stir in the apple cider vinegar.
- For the pork tenderloin: Preheat the oven to 425 degrees F. Pat the tenderloin dry with paper towels, sprinkle with the garlic powder and season well with salt and pepper.
- Heat the reserved bacon grease in a cast-iron pan over medium-high heat and place the tenderloin in the hot fat. (This comes out even better if you use the same pan you made the jam in; you get all the flavor from the jam.) Sear on all sides, then transfer the pan to the oven to finish cooking to an internal temperature of 135 degrees F, 12 to 15 minutes. Let rest for 5 to 10 minutes before slicing. Serve with the bacon-onion jam.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 514 |
| Total Fat | 34 g |
| Saturated Fat | 10 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 34 g |
| Cholesterol | 119 mg |
| Sodium | 606 mg |
| Serving Size | 1 of 4 servings |
| Calories | 514 |
| Total Fat | 34 g |
| Saturated Fat | 10 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 34 g |
| Cholesterol | 119 mg |
| Sodium | 606 mg |
Reviews
I have made this many times and will again tonight. It is FANTASTIC! My husband loves it. One change I’ve made since making this is sautéing the bacon and red onion at the same time because the first couple of times the bacon wasn’t as cooked as I wanted.
Delicious! My niece requests this at least every other week. So easy & sooo good
This year I made dinner for my family that lived two hours away. Since I wouldn’t have time to make it upon arrival, I did most of it before traveling. I put the meat in the sous vide and prepared the jam. Meat and jam were easy to transport. Upon arrival, I seared the meat and heated up the jam. It was delicious!
This has got to be one of the best recipes. I have made it several times and always get rave reviews. 😀
This is really good. The only thing I did differently was cook the jam for about an hour once it was in the saucepan. Stir often.
One of my son’s favorite recipes! Make this at least every other week! The bacon jam is the bomb! He eats it straight from the pan!
This has become our family-gathering favorite!! I triple the jam recipe – and make two or three tenderloins – have had so many people ask for this recipe, and am always so delighted to share! Amazing!
I brined the pork tenderloin in 1 quart water and 3 Tbs each table salt and sugar for a couple hours. Very good with the Apple rice.
Would anyone have a good replacement for coffee in this recipe? Would tea work? Or just balsamic vinegar for a different type of flavor?
Wow! I love the bacon & onion jam and it’s a lot easier than it looks.