This is truly my favorite preparation of pork tenderloin, and what’s not love? The tenderloin is slathered with spicy Dijon mustard and then wrapped in bacon. That alone would be enough for many, but the vermouth mushroom sauce seriously makes this dish stellar.
When I first saw this recipe in Mary Berry and Marlena Spieler’s Classic Home Cooking (c1995), I had no idea that this would become a family favorite. I have tweaked the original recipe a few times since I first made it, and I’m sure it will become a family favorite of yours!
Ingredients (Serves 4-6)
- 9-10 slices of bacon
- 1 ¼ pound pork tenderloin
- 2 tablespoons Dijon mustard
- Garlic salt, to taste
- Fresh ground pepper, to taste
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- ¼ cup shallots, diced small
- 1 tablespoon flour
- 1 tablespoon fresh lemon juice
- ¾ cup chicken broth
- 6 tablespoons dry vermouth
- 8 oz. mushrooms (I used baby bellas)
- Sea salt to taste
- Fresh ground pepper to taste
- 1 tablespoon fresh chives for garnish (optional)
Preheat oven to 425 degrees F. Place the bacon slices side by side on a cutting board. Place the tenderloin on the bacon and season with garlic salt and pepper.
Slather the pork with one tablespoon of the mustard.
Turn over the tenderloin and repeat the previous steps.
Braid the bacon slices around the tenderloin as shown.
Place the bacon-wrapped tenderloin in a roasting pan (I used my Pampered Chef® bar pan, which works quite well.) Turn over the tenderloin after 20 minutes or so.
Cook for another 15 to 20 minutes, until the pork juices run clear when tested with a skewer and the bacon is crisp. Remove from oven and let sit for 5 minutes or so.
Meanwhile, make the vermouth mushroom sauce. In a large skillet, melt the butter and olive oil over medium heat. Add the shallot and sauté for a few minutes.
Stir in the flour and cook for about a minute. Add the chicken stock, vermouth, lemon juice, salt and pepper. Bring to a boil. Add the mushrooms, turn down the heat, and simmer for 15 minutes.
Cut the tenderloin into 1” to 2” slices.
Ladle the sauce over the pork and sprinkle with the chives.
Serve with a tossed salad and baked sweet potato.
Eat, drink and be merry!
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