Ingredients
- 2 pork tenderloins
- 1/2 lb thin bacon
Sauce
- 3 cloves of garlic grated
- Zest of 1 orange
- 1 tsp The Olive Junction Blood Orange olive oil
- 1 tbsp Hoisin sauce
- 1 tbsp sweet chilli sauce
- 1 tbsp grated ginger – fresh
- 1 tsp black bean sauce
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 1/4 c brown sugar
- 1/2 c water
- 2 tbsp cornstarch PLUS 1/4 c cold water – set aside for the end of the recipe
Instructions
- Wrap tenderloin with bacon strips, trying to have the ends on the bottom. Fry in a large frying pan or a flat grill until all sides are browned. Place on a cookie sheet covered with tin foil and set aside.
- Make the sauce by placing all the ingredients except the last two, in a small sauce pan. Tweak the taste to your liking, remembering this is the strongest it will be. When you have acquired the taste you like, place half in a small container to be used for basting only and keep the other half in the pan.
- Baste the pork tenderloin with the condensed sauce from the container. Place in a 350ºF oven and bake for 15 minutes.
- Remove from the oven and baste again. Insert a meat thermometer into a thick end of the tenderloin and set thermometer for 143ºF. Place in the oven and remove when it reaches temperature. Remove from the oven and give a last baste. Tent with tin foil for at least 10 minutes before slicing.
- The remaining sauce should be warmed up to the simmering point. Add 1/2 C of water to dilute sauce and bring to the boil. Make a slurry from the cornstarch and 1/4 C of water and stir into sauce until thickened. Set aside for placing on the meat after it is cooked. After slicing, drizzle a little on each slice and save the rest for each person to add sauce as they prefer on their dinner.
Serve with your favorite side dish. Rice, broccoli and steamed carrots are a favorite!
Thank you to Evelyn Zimmer for this recipe