Wrapped with Ontario Country Style Bacon, these medallions are an easy entree that can be made any night of the week. Crispy on the outside, tender and juicy on the inside, the port sauce complements the flavour and texture of the bacon.
Wine Pairing Suggestion
Ontario’s Thirty Bench Red 2006 Garnet has an aromatic bouquet of red fruit, tobacco, spice, herbal, cedar, smoke and forest floor. Medium-bodied with youthful, drying tannins.
Ingredients
| 1 |
Ontario pork tenderloin [about 1 1/2 lbs (1.25 kg)]
cut crosswise into six pieces |
1 |
| 6 | strips thick-cut bacon | 6 |
| 1/2 tsp | fresh cracked pepper | 2 mL |
| 1/2 cup | minced shallots | 125 mL |
| 1 cup | port | 250 mL |
| 1 cup | chicken broth | 250 mL |
| 2 tsp | fresh chopped thyme or parsley | 10 mL |
Directions
Arrange pieces of pork in between two sheets of plastic wrap. Using the bottom of a heavy pan, flatten slightly to about 1-inch (2.5 cm) thickness. Wrap bacon around the edges and secure with a toothpick. Repeat with remaining pork and bacon. Sprinkle with fresh cracked pepper.
In large heavy ovenproof skillet, over medium high heat, sear both sides of pork, about 2 minutes per side. Transfer to oven and cook until just a hint of pink remains in pork and bacon is cooked, about 15 to 20 minutes. Transfer to platter and keep warm.
In same skillet, drain all but 1 tbsp (15 mL) of fat. Over medium high heat, cook shallots until tender and golden, about 10 minutes. Pour in port and chicken broth, bring to boil; cook, until reduced by half, about 5 minutes. Sprinkle with thyme or parsley. Serve drizzled over pork.