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Lunch / Dinner

Bacon-Wrapped Pork

Super sweet, sour, and spicy, these tempting bacon-wrapped pork tenderloin medallions with jezebel sauce make one tempting entrée.

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Ingredients

FOR THE SAUCE, COMBINE:

ADD:

STIR IN:

FOR THE PORK, WRAP:

The wrapped medallions can be cooked in under 15 minutes. Just be sure to rotate the wrapped medallions in the skillet to cook the bacon all over.

Instructions

For the sauce, combine pineapple juice and cornstarch in a small saucepan; bring to a boil over medium heat.

Add raisins, preserves, and shallots; simmer until sauce is thickened and raisins have softened, about 5 minutes.

Stir in horseradish and season with salt; keep warm over low heat.

For the pork, wrap each medallion with a half slice of bacon; secure with a toothpick and season with salt and pepper.

Heat oil in a nonstick skillet over medium-high. Add medallions, sauté 3 minutes per side, then turn on their edges to brown the bacon, 4–5 minutes. Medallions are done when a thermometer inserted into the thickest part registers 145°. Transfer medallions to a plate, tent with foil, and let rest 5 minutes. Remove toothpicks and serve medallions with the sauce.

Add horseradish after sauce has thickened to help retain its mustard-like heat.

Add horseradish after sauce has thickened to help retain its mustard-like heat.

Tip wrapped pork medallions on their edge to cook bacon, rotating as needed to cook all the way around.

Tip wrapped pork medallions on their edge to cook bacon, rotating as needed to cook all the way around.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download