Michael Symon's Bacon Roasted Pork with Mustard Fruit

ingredients

For the Pork Tenderloin:

1 Pork Tenderloin (trimmed)

3 tablespoons Grainy Mustard

2 tablespoons Low-Sodium Soy Sauce

1 tablespoon Molasses

8 strips Bacon

Salt and Pepper

Extra-Virgin Olive Oil

For the Mustard Fruit:

1 cup Dry Red Wine

1/4 cup Red Wine Vinegar

1/2 cup Sugar

1 teaspoon Kosher Salt

1/3 cup Grainy Mustard

1/2 teaspoon Mustard Seeds

1 Underripe Pear (cored and cut into

cubes)

1 cup Dried Tart Cherries

1 Pork Tenderloin (trimmed)

Salt and Pepper

For the Pork Tenderloin: Preheat oven to 375 degrees F. Season

the tenderloin with salt and pepper.

8 strips Bacon Lay a piece of plastic wrap on a cutting board and then arrange the

bacon on top, lengthwise, so the strips are touching.

3 tablespoons Grainy Mustard

2 tablespoons Low-Sodium Soy

Sauce

1 tablespoon Molasses

Preheat a cast iron skillet over medium-high heat. In a small bowl,

whisk together the mustard, soysauce and molasses. Brush the

tenderloin with the mixture. Laythe tenderloin on the bacon, at the

edge closest to you. Using the plastic wrap as an aid, wrap the

bacon around the tenderloin.

Extra-Virgin Olive Oil Place the bacon-wrapped tenderloin seam side down into the pan,

drizzle with olive oil, and cook until bacon is crispy on all sides.

steps ingredients per step 

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