Try this Michael Symon's Pork Tenderloin with Bacon-Whiskey Caramel recipe, or contribute your own.Suggest a better description
Preheat a grill or grill pan to medium-high. Season the pork tenderloin all over with salt and pepper, then drizzle with extra virgin olive oil.
Grill on all sides for 5-10 minutes, for medium.
In a sauté pan, fry the bacon with 1 tablespoon olive oil until crisp and fat is rendered, about 5 minutes. Add the sugar, stirring to keep it from burning, and cook for 1 minute. Deglaze the pan with whiskey, once the alcohol has cooked off, and add the apple cider and a splash of sherry vinegar.
To make the salad, combine the apples and watercress. In a small bowl, whisk together the sliced shallot, dijon mustard, sherry vinegar, a pinch of salt and pepper, and then, in a thin stream, add 1/4 cup olive oil, whisking to keep emulsified. Toss the watercress and apples in the salad.
Slice the tenderloin and serve drizzled with sauce. Serve a salad alongside.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (154g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 66 (29%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 48.5mg||15 %|
|Sodium 98.4mg||3 %|
|Potassium 374.9mg||10 %|
|Total Carbohydrate 18.3g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 17.5g|
|Protein 15.8g||23 %|
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Calories per serving: 224
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