Bacon Cider Pork

1. 1

   Trim tenderloin of fat and silverskin and cut into steaks about 1 1/2 inch thick.

2. 2

   Season with salt and pepper.

3. 3

   Wrap each steak with a strip of bacon and secure with a toothpick.

4. 4

   Heat oil in a large ovenproof saute pan over medium-high and saute pork 5 minutes per side, or until browned.

5. 5

   Tip the steaks on their edges to brown the bacon, rolling them as they brown, about 3 minutes total.

6. 6

   Cover and finish cooking to an internal temperature of 145F, about 5 minutes.

7. 7

   Remove pork and keep warm; pour off all but 1 tablespoon drippings.

8. 8

   Saute shallots for 2 minutes in the same pan, stirring constantly.

9. 9

   Deglaze with cider, scraping up the brown bits and simmer 2 minutes.

10. 10

    Then add butter, swirling until melted.

11. 11

    Return pork to pan along with any accumulated juices and season sauce with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.