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GREMOLATA & PEACH PORK TENDERLOIN WITH BACON

Spring-Like Freshness & Smokey Bacon


A bit of bacon transforms our simple pork tenderloin recipe. Seared in our Milanese Gremolata olive oil, then glazed with our Peach balsamic, this wonderful weekday treat is ready to serve in less than half an hour. 

SERVES: 4

INGREDIENTS:
1-1/2 lbs pork tenderloin (1 to 2 pieces)
4 slices bacon
¼ cup + 2 tbsp Milanese Gremolata olive oil
¼ cup Peach white balsamic
½ tsp fresh ground pepper
1 tsp Kosher salt (fine)
1 sprig rosemary (optional)

DIRECTIONS:
Preheat oven to 375°. In a small bowl or measuring cup, add Gremolata oil and Peach balsamic. Whisk vigourously until creamy. Set aside. Salt and pepper pork until evenly distributed. Heat 2 tbsp Gremolata olive oil in cast iron pan until glistening. Place pork and sear on all sides until golden. Remove pan from heat. Place seared pork on cutting board. Let cool until safe to handle. Wrap bacon horizontally around pork, tucking bacon ends underneath. Return to cast iron pan. Brush with glaze. Place in oven for 30 minutes or until thickest part of pork reaches 145 degrees, brushing bacon-wrapped pork half way through cooking time, around the 15-minute mark. Remove from oven and transfer to a cutting board and let rest at least 10 minutes before slicing. Serve with remaining oil/balsamic mixture.

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