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Pork Tenderloin with Bacon-Maple Dressing
Recipe

15 INGREDIENTS • 13 STEPS • 45MINS

Pork Tenderloin with Bacon-Maple Dressing

5.0
1 rating
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?
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Pork Tenderloin with Bacon-Maple Dressing
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
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?
45MINS
Total Time
$3.02
Cost Per Serving
Ingredients
Servings
8
US / Metric
Bacon-Maple Dressing
Smoked Bacon
1 lb
Smoked Bacon, chopped
Shallot
1 cup
Shallot, thinly sliced
Garlic
2 Tbsp
Garlic, thinly sliced
Fresh Sage
1 Tbsp
Fresh Sage, finely chopped
Balsamic Vinegar
1/4 cup
Balsamic Vinegar
Pan-Roasted Pork Tenderloin
Ground Fennel
2 Tbsp
Ground Fennel
Ground Coriander
1 tsp
Ground Coriander
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Fresh Baby Spinach
15 cups
Fresh Baby Spinach
Sea Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
478
Fat
25.5 g
Protein
48.7 g
Carbs
14.7 g
Add to plan
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Pork Tenderloin with Bacon-Maple Dressing
Save
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

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 InstructionsHide images
step 1
In a large skillet, cook the 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 Shallot (1 cup) and cook for 1 minute, stirring occasionally.
step 2 Add the Shallot (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 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 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 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 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 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 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!
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!
Tags
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Dairy-Free
Gluten-Free
Date Night
Shellfish-Free
Dinner
Fall
Pork
Winter
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