ROASTED PORK TENDERLOIN WITH BACON JAM

Roasted Pork Tenderloin with Bacon Jam image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

Previous Next

6 slices thick-cut bacon, chopped
12 ounces amber lager
1/4 cup apple cider vinegar
3 tablespoons brown sugar
2 teaspoons mustard seeds
1 teaspoon red pepper flakes
1 teaspoon chopped fresh rosemary
1/4 cup olive oil
2 pork tenderloins (1 1/2 to 2 pounds total)
2 tablespoons garlic pepper seasoning
3 cups arugula
1 lemon, juiced

Steps:

Preheat the oven to 375 degrees F.
Cook the bacon in a saucepan over medium heat until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate.
Drain all but 1 to 2 tablespoons of the bacon grease. Add the lager, vinegar, brown sugar, mustard seeds, red pepper flakes and rosemary to the skillet and bring to a boil. Reduce to a simmer until the mixture becomes a very thick syrup, 25 to 30 minutes.
Meanwhile, heat a large, heavy-bottomed skillet over a medium-high heat and add 2 tablespoons of the olive oil. Sprinkle the pork with the garlic pepper seasoning and add to the skillet. Cook, turning as needed, until the pork is browned all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest, about 5 minutes.
Finish the bacon jam by stirring the bacon into the reduced beer mixture.
Toss the arugula with the lemon juice and remaining 2 tablespoons olive oil, then transfer to a platter. Slice the tenderloin and shingle it around the arugula. Top with the bacon jam and serve.