Michael Symon's Pork Tenderloin with Bacon-Whiskey Caramel

By lromito

Ingredients

• 1 Pork Tenderloin
• Kosher Salt and Freshly Ground Pepper
• 1/2 cup Olive Oil (divided)
• 1/4 cup Slab Bacon (cubed)
• 2 tablespoons Brown Sugar
• 1/4 cup Whiskey
• 1/4 cup Apple Cider
• 1 Apple (cored and sliced thin)
• 1 head Watercress
• 1 tablespoon Dijon Mustard
• 1 Shallot (sliced)
• 2 tablespoons Sherry Vinegar plus a splash

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 1 Pork Tenderloin
Kosher Salt and Freshly Ground Pepper
Olive Oil

instructions Preheat a grill or grill pan to medium-high. Season the pork tenderloin all over with salt and pepper, then drizzle with extra virgin olive oil.

step 2

ingredients

instructions Grill on all sides for 5-10 minutes, for medium.

step 3

ingredients 1/4 cup Slab Bacon (cubed)
1 tablespoon Olive Oil
2 tablespoons Brown Sugar
1/4 cup Whiskey
1/4 cup Apple Cider
Spalsh of Sherry Vinegar

instructions 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. Deglaze the pan with whiskey, once the alcohol has cooked off, and add the apple cider and a splash of sherry vinegar.

step 4

ingredients 1 Apple (cored and sliced thin)
2 tablespoons Sherry Vinegar
1 head Watercress
1 tablespoon Dijon Mustard
1 Shallot (sliced)
1/4 cup Olive Oil
Salt and pepper

instructions To make the salad, combine the apples and watercress. In a small bowl, whisk together the sliced shallot, dijon mustard, sherry vinegar, a pinch of salt and pepper, and then, in a thin stream, add 1/4 cup olive oil, whisking to keep emulsified. Toss the watercress and apples in the salad.

step 5

ingredients

instructions Slice the tenderloin and serve drizzled with sauce. Serve a salad alongside.