PORK TENDERLOIN - Pair With Steelhead Pinot Noir
- 2 pounds pork tenderloin
- 10 slices applewood smoked thick-cut bacon
- divided (4 slices for Pork, 8 slices for the demi-glace)
- Coarse Sea salt and freshly cracked black pepper
- 1/2 cup shallots, finely chopped
- 3/4 cup Steelhead Pinot Noir
- Demi-glace – recipe below
Slice each tenderloin crosswise into 4 equal pieces. Wrap 1 piece of bacon around the pork and secure with toothpick or wooden skewer. Repeat with the remaining pieces of pork and bacon. Pepper pork tenderloin pieces. Place a cast iron skillet over high heat, add the pork and cook until golden brown, turning once (5 - 6 minutes.) Remove the skillet from heat and place in oven, cook until pork is no longer pink in the middle and the bacon is golden and crispy. (8 – 10 minutes.)
In a large skillet over medium heat, cook the remaining rest of bacon until crispy. (12 to 15 minutes.) Remove the bacon and place on paper towels. Keeping the juices and fat in the pan over medium heat, add the chopped shallots to the pan and cook until tender. (5 minutes.)
To make the demi-glace, add the Steelhead Pinot Noir to your pan and bring to a boil. Scraping the pan, reduce the heat and simmer until slightly thickened, about (10 to 15 minutes.) Crunch the bacon into large bits and stir into the demi-glace until warmed. Salt and pepper to taste.
Place pork on serving platter and drizzle with 1/2 of the Steelhead Pinot Noir demi-glace. Place the rest of the place in a serving container and pass with the Pork Tenderloin. Enjoy with a glass of Steelhead Pinot Noir!