Pork Tenderloin Recipe
bacon wrapped tenderloin medallions topped with a cranberry port reduction, sweet potato pecan mash, sauteed broccolini
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Ingredients
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Pork Tenderloin Medallions
Cranberry Port Reduction
Sweet Potato Pecan Mash
Sauteed Broccolini
Method
Prepare Pork Medallions
Wrap the Pork
Preheat your oven to 400°F (200°C). Take the pork tenderloin and cut it into 1-inch thick medallions. Wrap each medallion with a slice of bacon, securing with a toothpick if necessary.
Sear the Medallions
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the wrapped medallions with salt and black pepper. Once the oil is hot, add the medallions and sear for about 3-4 minutes on each side until the bacon is crispy.
Bake the Medallions
Transfer the skillet to the preheated oven and bake for an additional 10-12 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Remove from the oven and let rest.
Make Cranberry Port Reduction
Combine Ingredients
In a small saucepan over medium heat, combine the cranberry sauce and port wine. Stir well to incorporate.
Simmer the Sauce
Bring the mixture to a simmer and cook for about 10 minutes, or until it has reduced by half. Stir in fresh thyme and remove from heat.
Finish the Sauce
Add the butter to the sauce and stir until melted and smooth.
Prepare Sweet Potato Pecan Mash
Cook Sweet Potatoes
Peel and chop sweet potatoes into cubes. Boil in salted water for 15-20 minutes, or until tender. Drain and return to pot.
Mash Sweet Potatoes
Add butter and brown sugar to the sweet potatoes. Mash until smooth. Stir in chopped pecans and adjust seasoning with salt.
Sauté Broccolini
Prepare Broccolini
Trim the ends of the broccolini and rinse under cold water. Mince the garlic.
Sauté the Broccolini
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add broccolini, season with salt and red pepper flakes, and sauté for about 5-7 minutes until tender.