Featured Varietal: Russian River Valley pinot noir
Bacon-Wrapped Pork Tenderloin
Pork and bacon each pair beautifully with Pinot Noir. In this recipe, they join forces for a mouth-watering and indulgent meal.
Ingredients
1/4 cup pure maple syrup
1 T. Dijon mustard
2 T. olive oil
4 cloves garlic, minced
1 T. fennel seeds, crushed
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 (2 lb) pork tenderloin
8-10 slices bacon
Cooking Instructions
Prep time: 15 minutes, Cook time: 30 minutes
Serves: 4
- Preheat oven to 425°F and line a rimmed baking sheet with aluminum foil. In a small bowl, whisk maple syrup and mustard together until combined.
- In a small bowl, combine oil, garlic, fennel seed, salt and pepper. Rub fennel mixture over pork loin to cover completely. Arrange bacon slices on a cutting board, overlapping them slightly to match the length of the pork loin. Place pork loin in the center of bacon, perpendicular to slices. Brings ends of bacon up and around sides of pork loin, overlapping ends of slices.
- Place bacon wrapped pork loin seam-side-down on prepared baking sheet. Brush with maple mixture. Bake, brushing with maple mixture occasionally until bacon is crisp, about 30 minutes, or until meat thermometer reads 145°F.
- Allow pork to rest for 15 minutes before slicing and serving.
Tip: Make this recipe in a wood-fired oven! Simply prepare a wood-fired oven with your preferred choice of wood. Heat to 425°F. Proceed with step 1. Monitor oven temperature by adding more wood, as needed, while pork roasts.
