Sunday, April 19, 2009

Chili Rubbed Bacon Wrapped Pork Tenderloin with Cab Sauce

2 C pork seasoning (chili powder, brown sugar, S&P, Cajun powder, paprika, parsley)
1 Pork Tender loin – trimmed
1 lb thin Hickory smoked bacon
1 lb Fingerling potatoes
2 Tbsp fresh rosemary finely chopped
1 Tbsp Fresh Thyme finely chopped
1 Bottle of Cabernet
4 Tbsp honey

Preheat oven to 400 degrees. On a flat surface place a piece of plastic wrap and layout bacon in a sheet and place the tenderloin on the end cross way and roll bacon around the loin.

On a hot flat top or large sauté pan sear the loin until the bacon is browned and placed in the oven until it reaches an internal temp of 115 degree. Let rest until cool and then slice into 1 ½ inch medallions.
On a dish rub the pork seasoning on each of the cut side of the loin. Heat a sauté pan to med high and sear the pork loin on both sides until you reach an internal heat of 145 and let rest for 5 minutes before plating.
For Potatoes: cut fingerlings in half and place on a baking sheet, drizzle with olive oil, S&P and the fresh herbs and toss. Roast in the oven until browned and tender.

For the Cabernet Sauce: pour the bottle of cab into a sauce pan and reduce to ¼ and add honey. Let honey dissolve. Mixture should be syrupy.

To Plate: Place some of the fingerlings on the center of a plate and top with the tenderloin and drizzle with the cabernet sauce. Sprinkle with fresh chopped parsley for a garnish and serve. If you want to be healthy place some cooked asparagus under the fingerlings in an even row to add some green to the plate.

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