Wednesday, July 14, 2010
Bacon-Wrapped Pork Tenderloin with Apricot-Ginger Sauce
For this dish, I first trim a piece of pork tenderloin of its silver skin. Then I used several pieces of hickory-smoked bacon and wrapped them around the meat. Before cooking the tenderloin in the oven, I first brown the bacon-wrapped meat on a hot pan. While the tenderloin cooks in the oven, I used the pan drippings from the browning process to prepare the sauce. Pork pairs very well with fruits, especially apple. For my sauce, I decided to go with apricot and ginger. First, I cook the dried apricots and fresh ginger slices in a solution of rice wine vinegar, sugar and salt until it becomes really tender and almost like a really thick sauce. Using the same pan with the bacon oil that was used to brown the pork, I saute some shallot and garlic until fragrant. I then deglaze with some white wine and add the apricot-ginger sauce, cooking for a few more minutes. After letting it cool down for about 10 minutes or so, I puree the sauce with a blender, adding a little more water if needed.