Pork Tenderloin With Bacon-Whiskey Caramel Glaze | Dorothy Lane Market

Pork Tenderloin With Bacon-Whiskey Caramel Glaze

PREP TIME 10 mins
COOK TIME 25 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Aug 20th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 lb pork tenderloin
  • Kosher salt and freshly ground black pepper
  • ½ cup Vera Jane's Extra-Virgin Olive Oil
  • ½ cup DLM Applewood Smoked Thick-Cut Bacon, cubed
  • 2 Tbsp brown sugar
  • ¼ cup whiskey
  • ¼ cup apple cider
  • 1 small shallot, sliced thin
  • 1 Tbsp dijon mustard
  • 3 Tbsp Sherry vinegar, divided
  • 1 apple, cored and sliced thin
  • 1 bunch watercress

INSTRUCTIONS

1
Preheat a grill or grill pan to medium-high. Season the pork tenderloin with salt and pepper, then drizzle with extra virgin olive oil.
2
Grill for 5-7 minutes per a side until internal temp reaches 145ºF for medium.
3
In a sauté pan, fry the bacon with 1 tablespoon olive oil until crisp and fat is rendered, about 5 minutes. Add the sugar, stirring to keep it from burning and cook for 1 minute.
4
Deglaze the pan with whiskey. Once the alcohol has cooked off, add the apple cider and 1 tablespoon of Sherry vinegar and pepper to taste.
5
In a small bowl, whisk together the sliced shallot, Dijon mustard, Sherry vinegar, a pinch of salt and pepper and then in slowly whisk in ¼ cup of olive oil, whisking to keep emulsified.
6
Toss the watercress and apples with the dressing and serve alongside sliced pork.

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Pork Tenderloin With Bacon-Whiskey Caramel Glaze

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 25 mins
SERVINGS 4

INGREDIENTS

  • 1 lb pork tenderloin
  • Kosher salt and freshly ground black pepper
  • ½ cup Vera Jane's Extra-Virgin Olive Oil
  • ½ cup DLM Applewood Smoked Thick-Cut Bacon, cubed
  • 2 Tbsp brown sugar
  • ¼ cup whiskey
  • ¼ cup apple cider
  • 1 small shallot, sliced thin
  • 1 Tbsp dijon mustard
  • 3 Tbsp Sherry vinegar, divided
  • 1 apple, cored and sliced thin
  • 1 bunch watercress

INSTRUCTIONS

1
Preheat a grill or grill pan to medium-high. Season the pork tenderloin with salt and pepper, then drizzle with extra virgin olive oil.
2
Grill for 5-7 minutes per a side until internal temp reaches 145ºF for medium.
3
In a sauté pan, fry the bacon with 1 tablespoon olive oil until crisp and fat is rendered, about 5 minutes. Add the sugar, stirring to keep it from burning and cook for 1 minute.
4
Deglaze the pan with whiskey. Once the alcohol has cooked off, add the apple cider and 1 tablespoon of Sherry vinegar and pepper to taste.
5
In a small bowl, whisk together the sliced shallot, Dijon mustard, Sherry vinegar, a pinch of salt and pepper and then in slowly whisk in ¼ cup of olive oil, whisking to keep emulsified.
6
Toss the watercress and apples with the dressing and serve alongside sliced pork.

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