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RECIPE
15 INGREDIENTS13 STEPS45min

Pork Tenderloin with Bacon-Maple Dressing

5.0
1 Ratings
Just imagine this. Juicy flavorful pork tenderloin spiced with ground fennel and coriander, topped with bacon and shallots that have been glazed with maple syrup and balsamic vinegar. Do I have your attention?
Pork Tenderloin with Bacon-Maple Dressing Recipe | SideChef
Just imagine this. Juicy flavorful pork tenderloin spiced with ground fennel and coriander, topped with bacon and shallots that have been glazed with maple syrup and balsamic vinegar. Do I have your attention?
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
45min
Total Time
$3.00
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8

Bacon-Maple Dressing

1 cup
Shallots , thinly sliced
2 Tbsp
Garlic , thinly sliced
1 Tbsp
Fresh Sage , finely chopped
1/4 cup
Balsamic Vinegar

Pan-Roasted Pork Tenderloin

2 Tbsp
Ground Fennel
1 tsp
Ground Coriander
2 Tbsp
Extra-Virgin Olive Oil
15 cups
Fresh Baby Spinach
to taste
to taste
Freshly Ground Black Pepper
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Nutrition Per Serving

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CALORIES
521
FAT
27.2 g
PROTEIN
52.1 g
CARBS
14.8 g

Author's Notes

If you like your pork less well-done, remove it from the oven when the internal temperature reads 145°F and be sure to allow for at least a 3-minute rest.

Cooking Instructions

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Step 1
In a large skillet, cook the Wright® Brand Smoked Bacon (1 lb) over medium heat, stirring occasionally, until it is crisp, about 5 minutes. Drain off all but about 2 tablespoons of bacon fat and raise the heat to medium-high.
Step 2
Add the Shallots (1 cup) and cook for 1 minute, stirring occasionally.
Step 3
Add the Garlic (2 Tbsp) and cook. Stir occasionally until it turns golden brown, about 3 minutes.
Step 4
Add the Fresh Sage (1 Tbsp) and cook for just 10 seconds to release the fragrance. Stir in the Pure Maple Syrup (1/4 cup) and Balsamic Vinegar (1/4 cup) .
Step 5
Cook until half the liquid has evaporated, about 3 minutes. Remove from heat and set aside.
Step 6
Preheat oven to 425 degrees F (220 degrees C).
Step 7
In a small bowl, combine the Ground Fennel (2 Tbsp) , Ground Coriander (1 tsp) , Fine Sea Salt (1 tsp) , and Ground Black Pepper (1/2 tsp) . Stir to mix well.
Step 8
Trim any fat and sinew from the Pork Tenderloin (3) . Evenly coat the tenderloins with the spice mixture.
Step 9
In a 12-inch ovenproof skillet, heat the Extra-Virgin Olive Oil (2 Tbsp) over high heat. When the oil is hot but not smoking, sear the tenderloins on all sides, about 5 minutes total.
Step 10
Move the skillet to the preheated oven and cook the pork until an instant-read thermometer registers 155 degrees F (78 degrees C) for medium doneness, 6-8 minutes.
Step 11
Remove the skillet from the oven and transfer the tenderloins to a cutting board to rest for 3 to 5 minutes.
Step 12
Meanwhile, pour off all but 1 tablespoon of the oil from the skillet. Place the skillet over high heat. Add the Fresh Baby Spinach (15 cups) and cook just until it is barely wilted, about 20 seconds. Season to taste with Sea Salt (to taste) and Freshly Ground Black Pepper (to taste) . Immediately remove the spinach from the pan to halt the cooking and place it on a serving platter.
Step 13
Slice the pork tenderloins across the grain on the diagonal. Arrange the slices on the platter alongside the spinach. Whisk the dressing briefly and spoon it over top of the pork. Serve warm or at room temperature. Enjoy!
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Nutrition Per Serving
Calories
521
% Daily Value*
Fat
27.2 g
35%
Saturated Fat
9.6 g
48%
Trans Fat
0.0 g
--
Cholesterol
142.0 mg
47%
Carbohydrates
14.8 g
5%
Fiber
2.7 g
10%
Sugars
8.9 g
--
Protein
52.1 g
104%
Sodium
1607.7 mg
70%
Vitamin D
0.4 µg
2%
Calcium
80.9 mg
6%
Iron
2.9 mg
16%
Potassium
1293.4 mg
28%
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