Pork Tenderloin with Bacon-Whiskey Caramel
(1) 1-lb pork tenderloin
Kosher salt and freshly ground pepper
½ cup Vera Jane’s Extra-Virgin Olive Oil, divided
½ cup DLM Applewood Smoked Thick Cut Bacon, cubed
2 Tbsp brown sugar
¼ cup whiskey
¼ cup apple cider
1 apple, cored and sliced thin
1 bunch watercress
1 small shallot, sliced thin
1 Tbsp DLM Dijon Mustard
3 Tbsp Sherry vinegar, divided
Preheat a grill or grill pan to medium-high. Season the pork tenderloin with salt and pepper, then drizzle with extra virgin olive oil.
Grill on all sides for 10 minutes or so, until internal temp reaches 145ºF for medium.
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.
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.
To make the salad, combine the apples and watercress. 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. Toss the watercress and apples in the salad.
Slice the tenderloin and serve drizzled with sauce. Serve salad alongside the pork.
Adapted from Michael Symon.