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2 pork tenderloins about 16 oz. each.
8 oz. apple wood smoked bacon (thinly sliced)
sea salt to taste
fresh ground pepper
8 oz brussels sprouts
8 oz mixed mushrooms
4 cippolini onions
1/4 cup grapeseed oil
2 cloves garlic
1 quart apple cider
Apple cider vinegar to taste
4 tablespoons butter
Trim the pork tenderloins and by removing any fat and all of the silver skin. About 1/3 of the way up the tenderloin, starting at the tail make a cut about 3/4 of the way through the filet and then fold the tail part under. This should give you a nice even filet. Spread a large piece of plastic wrap out on a cutting board and lay the thinly sliced apple wood smoked bacon in a shingle pattern slightly overlapping the previous piece. Season the pork tenderloin with salt and pepper and place at the beginning of the prepared bacon. Using the plastic wrap to help fold the bacon over the filet, wrap it tightly covering the entire tenderloin. Leave the plastic wrap on the filet until you are ready to cook the pork. Do the same with the second pork tenderloin.
Pour the apple cider into a sauce pan and place over medium to high heat, reduce down to ¾ of a cup add a couple drops of apple cider vinegar to balance the sweetness and season to taste with sea salt. Set aside.
Take the brussels sprouts and separate them by their leaves, set aside. Clean the mushrooms and if too large, cut down into smaller pieces about the size of the brussels sprouts leaves. Peel the cippolini onion and cut into quarters. Place a medium sized sauté pan over medium to high heat, add 1 oz of grapeseed oil and the mushrooms. Sauté until the mushrooms begin to caramelize. Add 1 tablespoon of butter, the garlic cloves slightly bruised and a couple springs of thyme. Continue to sauté until the mushrooms have gained some nice color and are cooked through. Transfer to a plate lined with a paper towel. Remove the thyme sprigs and garlic cloves and discard. Place the same sauté pan back on the stove and add another tablespoon of butter. Add the quartered cippolini onions and sauté until they begin caramelize. Add the brussels sprout leaves and sauté until just wilted about 3-5 minutes. Add the mushrooms back into the pan and season the entire mixture with salt and pepper to taste. Set aside.
Heat the oven to 400 degrees. Place a skillet large enough to hold both pork tenderloins on the stove with 1-2 tablespoons of grapeseed oil over medium to high heat. Season the outside of the pork tenderloins with salt and pepper and sear on the seam of the bacon. Where the bacon ends on the pork tenderloin. As the bacon browns continue to roll the pork tenderloin in the pan until it is nicely seared all around. When the pork is nicely browned all the way around, remove it from the pan onto a roasting pan with a rack and roast in the oven for 18-20 minutes until medium. I like to take my pork out of the oven at 110 degrees and it will rest to 130 degrees. Remove from the oven and keep in a warm place but allow to rest for 10 minutes.
Bring the cider reduction to a simmer and whisk in 2 tablespoons of butter. Check the seasoning once more add a little more cider vinegar if the sauce is too sweet. The sauce should not be sweet, it should be balanced with sweet, acid and salt.
Reheat the brussels sprouts and mushrooms and divide among 4 plates. The vegetables should be presented so they look like they natural fell onto the plate. Slice each pork tenderloin into six medallions and put three medallions on each plate. Spoon the cider reduction around the plate. Serve.
Copyright 2020 Chef Mark Dommen