Pork Loin With Pinot Noir Sauce
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 425 degrees F
2
Slice each tenderloin crosswise into 4 equal pieces
3
Wrap 1 piece of bacon around the pork and secure with toothpick or wooden skewer
4
Repeat with the remaining pork and bacon
5
Sprinkle with pepper
6
Heat a large cast-iron skillet over moderately-high heat, add the pork and cook until golden brown, turning once, about 6 minutes total
7
Transfer the skillet to the oven and cook until no longer pink in the middle and the bacon is golden and crispy, 8 to 10 minutes
8
In a large skillet over moderate heat, cook the remaining bacon until crispy, 12 to 15 minutes
9
Remove the bacon and drain on paper towels
10
Keeping the fat in the pan over moderate heat, add the shallots to the pan and cook until softened, about 5 minutes
11
Add the demi-glace and wine and bring to a boil, reduce the heat and simmer until slightly thickened, about 15 minutes
12
Season with salt and pepper
13
Serve the pork with generous drizzle of the pinot noir sauce