Name: Bacon-Wrapped Pork Tenderloin with Green Peppercorn Sauce
Prep time: 25 min
Cook time: 13 min
Total time: 38 min
Yield: 4 servings
Ingredients: 2 pork tenderloins, each about 1 pound, silver skin and excess fat removed; 8 slices bacon (not thick-cut); Kosher salt; Freshly ground black pepper; 1 tablespoon unsalted butter; ⅓ cup/40 grams minced shallots; 2 tablespoons green peppercorns (dry or in brine), drained, if necessary; ¼ cup/60 milliliters brandy; ⅔ cup/160 milliliters heavy whipping cream; ¼ cup/60 milliliters low-sodium beef broth or stock

Consignes

Cut the tenderloins crosswise into pieces about 1½ inches long (you should have 8 to 10 pieces total). Gently press down onto each piece to form a disc that is the same thickness as the width of a bacon slice. Wrap a bacon slice around the circumference of each piece of pork and secure it with a toothpick. (Trim the bacon if it overlaps by more than (1 inch) .) Season the cut sides of the pork evenly with 1 teaspoon salt and ½ teaspoon pepper.
Prepare the grill for direct cooking over medium heat (350° to 450°F) .
Prepare the grill for cooking over medium heat (400°F) .
In a skillet over medium heat on the stove, melt the butter. Add the shallots and cook until slightly softened, 2 to 3 minutes, stirring often. Add the green peppercorns and stir for 1 minute. Add the brandy, ½ teaspoon salt, and ¼ teaspoon pepper; increase the heat to medium-high and cook for 1 minute, and then add the cream and broth. Swirl to combine, and then simmer until the mixture thickens to a sauce consistency and is reduced to about ¾ cup , 3 to 5 minutes more. Cover and set aside.
Grill the pork over direct medium heat, with the lid closed, until the meat is barely pink in the center and the bacon is fully cooked, 10 to 13 minutes, turning once. During the last few minutes of grilling time, turn the discs of pork on their sides to cook and crisp the bacon directly on the cooking grate (if flare-ups occur, move the pork temporarily over indirect heat). Remove the toothpicks. Serve the pork warm with the sauce spooned on top.
Grill the pork over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the pork tenderloins registers 145°F (or your preferred doneness), and the bacon is fully cooked, 10 to 13 minutes, turning once. During the last few minutes of grilling time, turn the discs of pork on their sides to cook and crisp the bacon. Remove the toothpicks. Serve the pork warm with the sauce spooned on top.
Grill the pork over medium heat, with the lid closed, until the thickest part of the pork tenderloins registers 145°F (or your preferred doneness), and the bacon is fully cooked, 10 to 13 minutes, turning once. During the last few minutes of grilling time, turn the discs of pork on their sides to cook and crisp the bacon. Remove the toothpicks. Serve the pork warm with the sauce spooned on top.

Sauce

Équipement spécial

cure-dents

Emportez votre gril partout

Faites chauffer votre barbecue

Téléchargez l'application

Cut the tenderloins crosswise into pieces about 1½ inches long (you should have 8 to 10 pieces total). Gently press down onto each piece to form a disc that is the same thickness as the width of a bacon slice. Wrap a bacon slice around the circumference of each piece of pork and secure it with a toothpick. (Trim the bacon if it overlaps by more than (1 inch) .) Season the cut sides of the pork evenly with 1 teaspoon salt and ½ teaspoon pepper.
Prepare the grill for direct cooking over medium heat (350° to 450°F) .
Prepare the grill for cooking over medium heat (400°F) .
In a skillet over medium heat on the stove, melt the butter. Add the shallots and cook until slightly softened, 2 to 3 minutes, stirring often. Add the green peppercorns and stir for 1 minute. Add the brandy, ½ teaspoon salt, and ¼ teaspoon pepper; increase the heat to medium-high and cook for 1 minute, and then add the cream and broth. Swirl to combine, and then simmer until the mixture thickens to a sauce consistency and is reduced to about ¾ cup , 3 to 5 minutes more. Cover and set aside.
Grill the pork over direct medium heat, with the lid closed, until the meat is barely pink in the center and the bacon is fully cooked, 10 to 13 minutes, turning once. During the last few minutes of grilling time, turn the discs of pork on their sides to cook and crisp the bacon directly on the cooking grate (if flare-ups occur, move the pork temporarily over indirect heat). Remove the toothpicks. Serve the pork warm with the sauce spooned on top.
Grill the pork over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the pork tenderloins registers 145°F (or your preferred doneness), and the bacon is fully cooked, 10 to 13 minutes, turning once. During the last few minutes of grilling time, turn the discs of pork on their sides to cook and crisp the bacon. Remove the toothpicks. Serve the pork warm with the sauce spooned on top.
Grill the pork over medium heat, with the lid closed, until the thickest part of the pork tenderloins registers 145°F (or your preferred doneness), and the bacon is fully cooked, 10 to 13 minutes, turning once. During the last few minutes of grilling time, turn the discs of pork on their sides to cook and crisp the bacon. Remove the toothpicks. Serve the pork warm with the sauce spooned on top.

Retour au blog

Étiquettes

Consignes

Sauce

Équipement spécial

Société

Service client

Explorer

Pièces de rechange