Pork Loin with Pinot Noir Sauce
For a very easy, but impressive and yummy meal – you must try this recipe! The Apple Smoked Bacon really gives it great flavor! I strongly recommend this dish!
1 large pork tenderloin
8 slices applewood smoked thick-cut bacon, divided
Kosher salt and freshly cracked black pepper
1/4 cup shallots, finely chopped
2 cups demi-glace (I used the Knorr Demi-Glaze)
3/4 cup pinot noir wine
Preheat the oven to 425 degrees F.
Slice each tenderloin crosswise into 4 equal pieces. Wrap 2 pieces 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 skillet over moderately-high heat, heat some olive oil and add the pork and cook until golden brown, on all sides (including the bacon).
Transfer pork to an oven safe pan (do not discard the drippings from the pan), place in the oven and cook until no longer pink in the middle and the bacon is golden and crispy, 8 to 10 minutes.
In the large skillet with the bacon drippings, heat 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