INSTRUCTIONS
1
Preheat a grill or grill pan to medium-high. Season the pork tenderloin with salt and pepper, then drizzle with extra virgin olive oil.
2
Grill for 5-7 minutes per a side until internal temp reaches 145ºF for medium.
3
In a sauté pan, fry the bacon with 1 tablespoon olive oil until crisp and fat is rendered, about 5 minutes. Add the sugar, stirring to keep it from burning and cook for 1 minute.
4
Deglaze the pan with whiskey. Once the alcohol has cooked off, add the apple cider and 1 tablespoon of Sherry vinegar and pepper to taste.
5
In a small bowl, whisk together the sliced shallot, Dijon mustard, Sherry vinegar, a pinch of salt and pepper and then in slowly whisk in ¼ cup of olive oil, whisking to keep emulsified.
6
Toss the watercress and apples with the dressing and serve alongside sliced pork.
