The bacon flavors the pork so well that there are no other ingredients necessary, not even salt and pepper. I served this with a little balsamic vinegar reduction, but it can easily stand on its own. Be sure to let it rest before slicing with a sharp knife. The days of overcooked, dry pork are over. It’s perfectly acceptable and desirable for a piece of pork to have a little rosy pinkness in the center.
- 7-8 slices of thick cut bacon
- 1 pork tenderloin
- 1 C. chicken broth
- 1/4 C. balsamic vinegar
- salt and pepper
Place the pork tenderloin on a cutting board. Starting at one end, wrap the tenderloin in bacon, overlapping the strips a little bit. Try to keep the seams on the bottom of the tenderloin.
Use kitchen twine to tie the tenderloin nice and tight. Brown on all sides in a hot, ovenproof skillet, about 10-12 minutes.
Heat the oven to 400 degrees. Place the pan with the tenderloin into the oven and continue cooking for 12-15 minutes. Remove from the oven and let the tenderloin rest in the pan. The juices will accumulate in the bottom of the pan. After about ten minutes, remove the tenderloin to a cutting board. Heat the skillet with the pan juices and add the broth and vinegar. Heat to boiling and boil for about 10 minutes, or until reduced by about 1/2. Taste the sauce and adjust seasoning with salt and pepper. Remove the twine from the tenderloin with scissors. Slice the tenderloin into 1/2 inch slices and serve with the vinegar reduction sauce.