Ingredients
2.5 pounds Pork Tenderloin
8 ounce Bacon
1 cup Beef Stock or Broth
1 cube Beef Bouillon (Optional)
1 Shallot (medium, chopped)
2 tablespoons Dijon Mustard
1/2 cup Heavy Cream (optional)
4 tablespoons butter (divided)
2 tablespoon flour
2 tablespoons Olive Oil
Preparation
Step 1 - Preheat oven to 400 F. In a small sauce pan, heat beef broth/stock and beef bouillon cube to a simmer but not boiling.
Step 2 - Trim any silver skin from the pork tenderloin and slide into 2" pieces for 6-8 pieces. Salt and pepper as desired then wrap each piece with a slice of bacon and use a tooth pick to secure.
Step 3 - Heat oil and butter in large sauce pan or dutch oven over med-high heat then sear the exposed sides of each pork tenderloin piece (2-3 mins per side). Lay on side to cook/sear bacon on all sides as well. Remove and place in oven to bake until temperature is 140-145 (Med rare, 8-10 mins) o 150-155 (Med, 10-15 mins)
Step 4 - Meanwhile, drain excess fat from pan used to sear the pork, add remaining butter over med-high heat and saute’ shallots until sweating. Add flour and quickly stir to form a roux then slowly poor beef stock into pack, de-glazing with spoon or spatula. Heat to a simmer and add the heavy cream, Dijon mustard, and reduce slightly until thickened. Spoon over pork filets.
