Bacon Wrapped Pork

By cindygwest

Ingredients

• FOR THE SAUCE, MIX: 1 can pineapple juice (6 oz.), 1 tsp. cornstarch
• ADD: 1 Tbsp. each golden raisins, pineapple preserves, and shallots or red onion
• STIR IN: 1 tsp. prepared horseradish, Salt to taste
• FOR THE PORK, WRAP: 8 oz. pork tenderloin, trimmed and cut into 4 medallions (1 1/2-inch thick), 2 strips thin-sliced bacon, halved crosswise, 1 Tbsp. vegetable oil

Details

Adapted from cuisineathome.com

Preparation

Step 1

For the sauce, mix together pineapple juice and cornstarch in a small saucepan; bring to a boil over medium heat.

Add raisins, preserves, and shallots; simmer until sauce is thickened and raisins have softened, about 5 minutes.

Stir in horseradish and season with salt; keep warm over low heat.

For the pork, wrap each medallion with a half slice of bacon; secure with a toothpick and season with salt and pepper.

Heat oil in a large nonstick skillet over medium-high. Add medallions, sauté 3 minutes per side, then turn on their edges to brown the bacon, 4–5 minutes. Medallions are done when an instant-read thermometer inserted into the thickest part registers 145°. Transfer medallions to a plate, tent with foil, and let rest 5 minutes. Remove toothpicks and serve medallions with the sauce.

Nutrition Information
Per serving: 395 cal; 21g total fat (5g sat); 89mg chol; 257mg sodium; 24g carb; 0g fiber; 27g protein
- See more at: http://www.cuisinerecipes.com/2015/10/01/bacon-wrapped-pork/2/#ajax