Kel’s Bacon-Wrapped Pork Tenderloin with Vermouth Mushroom Sauce

Kel's bacon-wrapped pork tenderloin with vermouth mushroom sauce

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)

Kel's bacon wrapped tenderloins with vermouth sauce

  • 9-10 slices of bacon
  • 1 ¼ pound pork tenderloin
  • 2 tablespoons Dijon mustard
  • Garlic salt, to taste
  • Fresh ground pepper, to taste

Vermouth Sauce

  • 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)

Preparation

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.

Place tenderloin on bacon

Slather the pork with one tablespoon of the mustard.

Slather tenderloin with mustard

Turn over the tenderloin and repeat the previous steps.

Turn over tenderloin and repeat steps

Braid the bacon slices around the tenderloin as shown.

Braid bacon slices around tenderloin

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.

turn tenderloin halfway through cooking

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.

Place pork tenderloin on platter

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.

Cook shallots in butter and evoo

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.

Add mushrooms to sauce

Cut the tenderloin into 1” to 2” slices.

Slice tenderloin into rounds

Ladle the sauce over the pork and sprinkle with the chives.

Top tenderloin with vemouth mushroom sauce

Serve with a tossed salad and baked sweet potato.

Bon appétit!

Eat, drink and be merry!

Follow Kel’s Café on Twitter at http://twitter.com/kelscafe

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This entry was posted in Meat and Poultry, Pampered Chef tools, Recipes and tagged , , , , , , . Bookmark the permalink.

5 Responses to Kel’s Bacon-Wrapped Pork Tenderloin with Vermouth Mushroom Sauce

  1. That looks soo tasty!!

  2. Bali Tour says:

    wow…
    Looks Delicious..
    Thank you for the recipe 🙂

  3. OMG! This looks AMAZING! I can’t wait to try it! Such a different concept for me! Gonna have to try this while Aaron is home!

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