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Get ready for a mouthwatering and hearty meal with this pork tenderloin recipe. The combination of bourbon glaze, bacon wrap, crispy Brussels sprouts, and fingerling potatoes will leave your taste buds wanting more. This dish is perfect for a special occasion or a cozy family dinner.
The Chefs Recipe
Bourbon Glazed Bacon Wrapped Pork Tenderloin with Crispy Brussels and Fingerling Potatoes
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 4-6
Cuisine: American
Author: Scott Stokes
Ingredients:
- 1 pork tenderloin (about 1.5 lbs)
- 8-10 slices of bacon
- 1/4 cup bourbon
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 pound Brussels sprouts, halved
- 1 pound fingerling potatoes, halved
- 2 tablespoons olive oil
- Fresh parsley, for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil.
- Season the pork tenderloin with salt and pepper. Wrap the bacon slices around the tenderloin, securing them with toothpicks if necessary.
- In a small bowl, whisk together bourbon, brown sugar, Dijon mustard, soy sauce, and smoked paprika to make the glaze.
- Heat a large oven-safe skillet over medium-high heat. Place the bacon-wrapped tenderloin in the skillet and sear on all sides until the bacon is crispy, about 3-4 minutes per side.
- Brush the glaze over the tenderloin, coating it evenly. Transfer the skillet to the preheated oven and roast for 20-25 minutes or until the pork reaches an internal temperature of 145°F (63°C).
- While the pork is roasting, toss the Brussels sprouts and fingerling potatoes with olive oil, salt, and pepper on the prepared baking sheet. Spread them out in a single layer.
- After the pork has cooked for about 10 minutes, place the baking sheet with the Brussels sprouts and potatoes in the oven. Roast for 15-20 minutes or until the vegetables are crispy and golden brown.
- Remove the pork tenderloin from the oven and let it rest for a few minutes before slicing.
- Serve the bourbon glazed bacon wrapped pork tenderloin with the crispy Brussels sprouts and fingerling potatoes. Garnish with fresh parsley.
- Enjoy this delicious and flavorful American-inspired dish!
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Ingredients
Here are the ingredients you’ll need to make this mouthwatering bourbon glazed bacon wrapped pork tenderloin with crispy Brussels and fingerling potatoes:
| Main Ingredients | Amount |
|---|---|
| Pork Tenderloin | 2 lbs |
| Bourbon | 1/2 cup |
| Bacon | 8 slices |
| Brussels Sprouts | 1 lb |
| Fingerling Potatoes | 1 lb |
| Garlic | 4 cloves |
| Olive Oil | 3 tbsp |
| Brown Sugar | 1/4 cup |
| Smoked Paprika | 1 tsp |
| Thyme | 1 tsp |
| Salt | 1 tsp |
| Black Pepper | 1 tsp |
In addition to these ingredients, you’ll need toothpicks to wrap the pork in bacon and a roasting pan to cook the dish in.
Preparation
To prepare the Bourbon Glazed Bacon Wrapped Pork Tenderloin with Crispy Brussels and Fingerling Potatoes, follow these simple steps:
Marinate the Pork Tenderloin
In a large bowl, mix together the bourbon, brown sugar, soy sauce, Dijon mustard, garlic powder, onion powder, salt, and pepper. Add the pork tenderloin to the bowl, making sure it is fully coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Season and Wrap the Pork Tenderloin
Preheat the oven to 375°F. Remove the pork tenderloin from the marinade and discard the excess marinade. Season the pork with additional salt and pepper. Lay the strips of bacon out on a cutting board, slightly overlapping each other. Place the pork tenderloin on top of the bacon and wrap the bacon around the pork, tucking in the ends. Secure the bacon with toothpicks.
Roast the Pork Tenderloin
In a large oven-safe skillet or baking dish, heat 1 tablespoon of oil over medium-high heat. Sear the pork tenderloin on all sides until the bacon is crispy, about 2-3 minutes per side. Transfer the skillet or dish to the oven and roast for 20-25 minutes, or until the pork is cooked through and reaches an internal temperature of 145°F.
Glaze the Pork Tenderloin
In a small saucepan, mix together the bourbon, brown sugar, honey, soy sauce, and Dijon mustard. Cook over medium heat until the glaze thickens, about 5-7 minutes. Brush the glaze over the pork tenderloin during the last 5 minutes of cooking.
Let the pork rest for 5-10 minutes before slicing and serving.
Preparing the Brussels and Fingerling Potatoes
While the pork tenderloin is cooking, it’s time to prepare the perfect side dish to complement the flavors of the main course. The crispy Brussels sprouts and fingerling potatoes add texture and flavor to the meal, making it a well-rounded, hearty dish.
Begin by preheating the oven to 400°F (200°C).
Cut the Brussels sprouts in half and slice the fingerling potatoes into thin rounds. Toss them together in a mixing bowl with some olive oil, salt, and pepper to taste.
Spread the vegetables in a single layer on a baking sheet. Roast them in the oven for 20-25 minutes, or until they’re crispy and golden brown.
Once they’re done, remove the vegetables from the oven and season them with a sprinkle of fresh herbs, such as thyme or rosemary, for an added layer of flavor.
Place the vegetables on a serving platter and garnish with a few lemon wedges for a bright and fresh touch. The crispy Brussels and fingerling potatoes are now ready to be enjoyed alongside the delicious pork tenderloin!
Cooking and Serving Suggestions
To achieve the perfect pork tenderloin dish, follow these simple cooking tips:
- Allow the meat to marinate for at least 30 minutes before cooking to enhance its flavors.
- Season the meat generously with salt and pepper before wrapping it in bacon.
- Roast the meat at 400°F for about 25-30 minutes or until the internal temperature reaches 145°F.
- Brush the bourbon glaze over the meat during the final 10 minutes of cooking for a glossy and delicious finish.
- Let the meat rest for 5-10 minutes before slicing to ensure that it remains tender and juicy.
When serving, consider pairing the pork tenderloin with a side of crispy Brussels sprouts and fingerling potatoes. You can also garnish the dish with fresh herbs like rosemary or thyme for added flavor and visual appeal.
For a complete and satisfying meal, consider serving the pork tenderloin with a side of mixed greens or a light salad, and a glass of full-bodied red wine like Cabernet Sauvignon or Pinot Noir to complement the flavors of the dish.
Variations and Substitutions
If you’re looking to switch things up with this pork tenderloin recipe, there are plenty of variations and substitutions you can make to suit your taste preferences or dietary restrictions. Here are some ideas to get you started:
- Glazes: While the bourbon glaze is delicious, you can experiment with other types of glazes or sauces to give the pork tenderloin a different flavor. Try a honey mustard glaze, a balsamic glaze, or even a spicy barbecue sauce.
- Seasonings: Don’t be afraid to play around with different seasonings to give the pork tenderloin a unique flavor. Add some smoked paprika for a smoky kick, or try using herbs like rosemary or thyme for a more herbaceous taste.
- Bacon: If you’re not a fan of bacon or are looking for a healthier alternative, you can skip the bacon wrap altogether. Instead, season the pork tenderloin with salt, pepper, and your favorite spices before roasting.
- Vegetables: While Brussels sprouts and fingerling potatoes make a great side dish for this pork tenderloin recipe, you can also try using other vegetables like carrots, asparagus, or green beans. Just be sure to season them well and roast them until crispy.
- Dietary substitutions: If you’re following a specific diet, there are plenty of substitutions you can make to accommodate your needs. For instance, you can use a low-sodium soy sauce or coconut aminos instead of regular soy sauce to make the glaze lower in sodium. You can also use a sugar-free sweetener like monk fruit or stevia to make the glaze lower in sugar.
Remember, cooking is all about experimentation and finding what works best for you. Don’t be afraid to get creative and try new things with this delicious pork tenderloin recipe!
Tips for Success
Preparing a pork tenderloin dish can seem daunting, but with the right techniques and tricks, it can be a delicious and rewarding meal. Here are some tips for success:
- Allow the pork tenderloin to marinate for at least 30 minutes before cooking to enhance the flavors.
- Season the meat generously with your favorite spices and herbs for added depth of flavor.
- When wrapping the pork tenderloin in bacon, make sure to tuck the ends of the bacon underneath the meat to prevent it from unraveling.
- Roast the pork tenderloin in a preheated oven at 375°F for approximately 25-30 minutes or until the internal temperature reaches 145°F for a tender and juicy texture.
- Let the meat rest for a few minutes after cooking to lock in the juices and ensure maximum flavor.
- For crispy Brussels sprouts and fingerling potatoes, toss them in olive oil and your preferred seasonings before roasting in a hot oven for approximately 20-25 minutes or until golden brown and crispy.
- Garnish the dish with fresh herbs or a sprinkle of sea salt to elevate the flavors.
With these tips in mind, you’ll be on your way to creating a mouthwatering bourbon glazed bacon wrapped pork tenderloin with crispy Brussels and fingerling potatoes that is sure to impress your family and guests.
Frequently Asked Questions
Here are some common questions about this delicious pork tenderloin recipe:
- How long should I marinate the pork?
We recommend marinating the pork for at least 2 hours, or overnight for the best flavor. If you’re short on time, even 30 minutes will infuse the meat with some delicious flavors.
- Can I use a different glaze?
Absolutely! While the bourbon glaze adds a delicious depth of flavor, you could substitute it with a honey mustard glaze or even a fruit-based glaze, such as apricot or peach.
- Can I make this recipe ahead of time?
Yes, you can! You can marinate the pork and wrap it in bacon the day before. On the day of cooking, simply take it out of the fridge and proceed with the roasting and glazing. However, we recommend roasting the Brussels and fingerling potatoes fresh on the day of serving for the best texture.
- Can I use regular potatoes instead of fingerling?
Yes, you can substitute fingerling potatoes for regular potatoes if you prefer. However, make sure to cut them into bite-sized pieces so they cook evenly.
- Can I freeze leftovers?
Yes, you can freeze any leftover pork tenderloin. Make sure to wrap it tightly in plastic wrap or aluminum foil and store it in a freezer-safe container. It will keep for up to 2-3 months in the freezer.
We hope these FAQs have helped answer any questions you may have had about this delicious pork tenderloin recipe. Happy cooking!
Wine Pairings
When it comes to pairing wines with pork dishes, there are a few key factors to consider. The flavors of the dish, the cooking method, and the seasonings used can all impact which wines will complement the meal best.
For this bourbon glazed bacon wrapped pork tenderloin with crispy Brussels and fingerling potatoes, we recommend choosing a medium-bodied red wine like a Pinot Noir or a Merlot. These wines have enough structure to stand up to the bold flavors of the bourbon glaze and bacon, while also offering a fruity and slightly spicy profile that pairs well with the tender pork and earthy vegetables.
If you prefer white wine, a slightly oaked Chardonnay or a Viognier can be a great choice for this dish. These wines have a creamy texture and a buttery flavor that can complement the richness of the pork, while also offering a crisp acidity to balance out the sweetness of the glaze and the saltiness of the bacon.
Ultimately, the best wine pairing for this delicious pork tenderloin recipe will depend on your personal taste and preferences. Experiment with different wines and see which ones you enjoy the most with this hearty and flavorful dish.
FAQ
Q: Can I use a different type of meat?
A: While the recipe calls for pork tenderloin, you could experiment with using other meats such as chicken or beef. Keep in mind that cooking times and flavors will vary depending on the meat used.
Q: Can I prepare the dish in advance?
A: Yes, you can marinate the pork tenderloin in advance and wrap it with the bacon. When you’re ready to cook, simply roast the meat in the oven and prepare the Brussels sprouts and fingerling potatoes as described in the recipe. However, for best results, we recommend roasting the vegetables fresh.
Q: How do I know when the pork tenderloin is cooked?
A: The internal temperature of the pork tenderloin should reach 145°F (63°C) to ensure it’s fully cooked. Use a meat thermometer to check the temperature and avoid overcooking the meat.
Q: Can I make the recipe without the bourbon glaze?
A: Yes, you can omit the bourbon glaze or use a different glaze of your choice. However, keep in mind that the bourbon glaze adds a unique flavor profile to the dish.
Q: What wine pairs well with this dish?
A: A full-bodied red wine such as Cabernet Sauvignon or Syrah pairs well with the flavors of the pork tenderloin and the bacon. Alternatively, a dry white wine like Chardonnay or Sauvignon Blanc also complements the dish.
Q: Can I substitute the fingerling potatoes?
A: Yes, you can use other types of potatoes such as baby potatoes or red potatoes. Keep in mind that the cooking times may vary depending on the type of potato used.
Q: How many servings does this recipe make?
A: This recipe serves 4 to 6 people depending on the portion sizes.
Q: Can I prepare the dish on a grill?
A: Yes, you can cook the pork tenderloin on a grill instead of roasting it in the oven. Make sure to adjust the cooking times and temperatures accordingly.
Q: How long does it take to prepare the dish?
A: The preparation time for the recipe is approximately 15 minutes, while the cooking time is approximately 35 minutes. Keep in mind that the marinating time is not included in this estimate.
