I'd started this post before I got sick and just forgot about it until today. We had this for dinner on the 5th of January, I think?? I'm definitely feeling better than I did a few days ago, but I'm still not quite up to making a full meal for dinner. I might try something simple tonight, though. Maybe a big pot of Chicken Tortilla Soup?? I'll keep you posted. So here ya go....
Lately, it seems like we've been eating mostly chicken or pasta of some kind and I wanted something different. I knew that I had a couple of pork tenderloins in the freezer and because I have a few different ways to prepare them that are super easy and really tasty, I knew I'd find something to do, but I found that each recipe that popped into my head, left me missing one or more of the key ingredients that I'd need and I really didn't want to go out to the store.
So, I headed to my pantry to look around for inspiration. I was just about to cut my losses and order take-out, but then something caught my eye. I saw a bottle of Roasted Peach Whiskey Sauce. Hmmm. We tend to always have a myriad of Stonewall Kitchen products hanging around in our pantry because we stock up at the their headquarters/company store every Fall when we go to Ogunquit. It's just down Rt. 1A in York and it's become a mandatory stop for us while we're there. I should do a post about them and their incredible products some time, but for now I'll just get on with the recipe.
I also noticed a package of thick cut smoked bacon in the fridge and figured that since the tenderloin is so lean, it wouldn't hurt to wrap it in a little bacon before glazing them. Pork, more pork, peaches and whiskey! How could that be bad?? (OK... I know it's the New Year and everyone is trying to eat healthier, but when I get an idea like that emblazoned on my brain, I just have to run with it. I suppose that's one of the reasons that I don't make those resolutions on January 1st.)
Bacon Wrapped Pork Tenderloin with Roasted Peach Whiskey Glaze
- 2 Pork Tenderloins (approx 16oz each)
- 6 Strips Smoked, Thick Cut Bacon
- 1 C Roasted Peach Whiskey Sauce (my own version is below)
- Kosher Salt and Fresh Ground Pepper
Pre-heat your oven to 425 degrees F
Remove pork from packaging and rinse well under cold water. Pat dry with some paper towels and set on a cutting board or platter.
Lightly salt and pepper the pork on all sides and taking one slice of bacon at a time, wrap it around the pork, starting at one end and using a sort of spiral pattern. Secure each piece of bacon with wooden toothpicks or small metal skewers.
Pour out about one cup of the basting sauce into a small bowl and using a basting or pastry brush, coat the pork on all sides and lightly salt and pepper them again. Leave a tiny bit of the sauce in the bowl for basting about half way through the cooking process. Place the pork on a rack over a foil covered baking sheet and put it in your pre-heated oven. Roast at that temperature for the first 15 minutes, then turn the oven temp down to 375 degrees. Continue to roast for 45 to 50 minutes, taking them out about half way through to baste with a little more sauce. This will help to keep the bacon from burning and add even more flavor from your sauce.
My Version of Stonewall Kitchen's Sauce:
- 1 Small Bottle Hickory Barbecue Sauce
- 1 Cup Fresh or Canned Peaches, coarsely chopped
- 2 Tbls Bourbon Whiskey
Place barbecue sauce and peaches in a medium saucepan and bring to a boil. Reduce heat to low and simmer for about 30 minutes. Stir in the Bourbon, just before turning off the heat. Allow the sauce to cool for 15 to 20 minutes before basting the pork with it. Any leftover sauce can be refrigerated in an airtight, covered container for up to a week.
Remove the pork from the oven and let it rest (covered with a little foil) for about 10 minutes. You can test the meat for doneness with an instant read thermometer if you'd like to. You're looking for an internal temperature of 165 degrees when first removed from the oven and as it rests (carryover cooking time) that will rise about 5 degrees (approx) to 170 degrees.
Slice the meat on the diagonal and serve with your favorite sides. Anything with fruit accents or citrus flavors is a great accompaniment to this smoky sweet pork. We had hubby's favorite Jasmati rice and a green salad with shallots and sliced Granny Smith Apples. Enjoy!
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