| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 10 min |
| Cook: | 50 min |
| Yield: | 8 servings |
Ingredients
- 2 pounds pork tenderloin
- 10 slices applewood smoked thick-cut bacon, divided
- Kosher salt and freshly cracked black pepper
- 1/4 cup shallots, finely chopped
- 2 cups demi-glace
- 3/4 cup pinot noir wine
Instructions
- Preheat the oven to 425 degrees F.
- Slice each tenderloin crosswise into 4 equal pieces. Wrap 1 piece of bacon around the pork and secure with toothpick or wooden skewer. Repeat with the remaining pork and bacon. Sprinkle with pepper. Heat a large cast-iron skillet over moderately-high heat, add the pork and cook until golden brown, turning once, about 6 minutes total. Transfer the skillet to the oven and cook until no longer pink in the middle and the bacon is golden and crispy, 8 to 10 minutes.
- In a large skillet over moderate heat, cook the remaining bacon until crispy, 12 to 15 minutes. Remove the bacon and drain on paper towels. Keeping the fat in the pan over moderate heat, add the shallots to the pan and cook until softened, about 5 minutes. Add the demi-glace and wine and bring to a boil, reduce the heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper.
- Serve the pork with generous drizzle of the pinot noir sauce.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 318 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 30 g |
| Cholesterol | 98 mg |
| Sodium | 731 mg |
Reviews
As stated in previous posts, the recipe is poorly written. It’s not a complicated process but the steps are OUT OF ORDER. Also big tip, cut the medallions the width of your bacon. Other recipes out there that are much better and correctly written. Watch the episode before proceeding.
The title says “Pork Loin” but the recipe says “pork tenderloin.” Which is it?
I made this for a dinner party and it came out fantastic. It was super easy, and tasted delicious!
This was excellent. You must use good bacon and be sure to let the wine reduce. If you follow the recipe this is restaurant quality.
Thanks to Claire.
Thanks to Claire.
Wonderful!!!! I looked through the other reviews and found 2 posts to be helpful. I took the pork and rotated the sides to crisp the bacon. Put the pork into the oven for 9 minutes. The oven browned the edges of the bacon perfectly and gave it a little extra crisp. The next time I will add more shallots…I found them to be great in the sauce. Wonderful Claire!
I couldn’t find demi-glace and I didn’t read the reviews before I made it. So I bough a really concentrated beef paste and it made the sauce very very salty. Next time I will reduce the stock!
I did not see the episode, but it seems like a video is key here — This recipe has so much potential, but the recipe is written up in an awful way. The fact that we need to rely on reviewers to tell us what Claire meant by “demi-glace” was annoying, but thank you reviewers for that. In any event, I also found it too salty even though I followed a reviewer’s instructions to remove the bacon from the pan to make the sauce… Maybe its the type of bacon I used — Wegmans peppered bacon, applewood smoked? As a last resort, my advice is to suggest to guests that they can remove the bacon wrapped around the pork if they find it too salty.
Made these for a dinner party but adjusted the recipe by turning the bacon wrapped tenderloin on there side to brown and rotated to get all sides. The bacon got crisp and worked great.
This is super good, and super easy. My husband and my father in law love this! I cut a small slit in each of the medallions and stuffed them with herbed cheese and raisins, and that was really good! Pinot sauce was a hit with everyone, too!
I brined my pork tenderloin the night before, my bacon also didn’t crisp up. Next time I will cook my bacon half way before wrapping it around the tenderloin. My family loved this recepie!!