Pork Tenderloin with Bacon
The juices made from deglazing the pan with the sherry and cola after searing the pork are absolutely delicious. Serve with any leftover juices for pouring on meat.>
INGREDIENTS | SERVES 8–10
- 3 tablespoons Italian seasoning
- 3 tablespoons paprika
- 1 teaspoon salt
- 4–5 pounds pork tenderloin
- 4 tablespoons olive oil
- ¼ cup cooking sherry
- ½ cup cola
- ¾ pound bacon
Mix Italian seasoning, paprika, and salt. Rub seasoning around the outside of the pork.
In skillet, heat oil. Sear the pork on each side for 3–4 minutes until it is golden brown and crispy all around. Remove pork from skillet and put in roasting pan.
Deglaze the skillet with the sherry and cola. Pour over roast. Lay strips of bacon across the pork (perpendicular to the length), slightly overlapping. Tuck ends under the pork.
Wrap the pan tightly with aluminum foil, tenting it in so it does not touch the bacon. Cook at 375°F for 30 minutes per pound. Remove pork from oven, and pour juices into a bowl to cool.
Double wrap the pork tightly with foil, and freeze. Put juice in a freezer bag and freeze.
Remove 1 layer of foil from the roast; keep the second layer around the roast and defrost in the refrigerator for approximately 24 hours.
Once defrosted, put the foil-wrapped pork in a roasting pan and heat for 45 minutes at 325°F, or until it reaches an internal temperature of 170°F.
Unwrap the pork and broil on middle rack for about 5 minutes until the bacon is crisped and browned. Let rest 10–15 minutes before slicing.
Heat up juices in a saucepan over medium heat for 5–10 minutes, or until desired temperature is reached. Pour over meat, then serve.
Calories: 561 | Fat: 39g | Protein: 48g | Sodium: 787mg | Carbohydrates: 2g | Fiber: 0g
The Secret to Braising
When browning meat for braising recipes, don't be afraid to turn up the heat. You want a good dark-brown sear that can only come from medium-high heat. You also want to get some well-cooked bits in the pan that will deglaze into a nice sauce, so don't be too quick to turn the meat.