Rich, tangy, sweet and smoky, this pork tenderloin was completely luscious and delicious, amazing when paired with stewed apples we made with white wine, spice and cider. Simply marinated and quick cooking, ideal paired with an earthy Pinot Noir or smoky Syrah. We did a 2007 Domaine Serene Evanstad Reserve.
Honey Mustard Glazed, Bacon Wrapped Pork Tenderloin
2 pound pork tenderloin, trimmed of any access fat
1/2 cup Dijon Mustard
1/3 cup honey
1 tablespoon lemon juice
1 tablespoon Graham Masala
2 cloves garlic, minced
Salt and pepper
4 slices applewood smoked bacon
1 tablespoon olive oil
1/4 cup apple cider
1/4 cup white wine
2 hours prior to cooking season the pork with the graham masala on all sides then season generously with salt and pepper. Add the pork to a large plastic bag. Combine the honey, lemon, mustard and garlic together in a small bowl then pour over the pork and massage into the pork. Press out the air from the bag and seal. Place the bag in the refrigerator and let marinade for at least 2 hours. When ready to cook pre-heat the oven to 350 degrees. Remove the pork from the bag and place in a braising dish. Carefully wrap the bacon around the pork, securing with toothpicks (it is a little messy, but worth it.)
Add 1 tablespoon of oil to the dish and place it over medium heat with the pork tenderloin. Using tong to turn the pork carefully brown the bacon wrapped tenderloin on all sides. When browned pour the wine and cider into the pan, cover it and place in the oven. Roast for 25-30 minutes until it reaches about 150 degrees (I cook pork pretty well through, but to your taste.)
Remove from the oven and let rest for about 10 minutes, then slice and serve with the pan juices poured on top. Serve with stewed apples.
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