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Bacon Wrapped Pork Tenderloin with Tangy Plum Sauce

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Bacon-wrapped pork tenderloin with tangy plum sauce is a delectable and flavorful dish that combines the rich and savory flavors of bacon, tender pork, and the sweet and tangy notes of plum sauce.

Pork tenderloin is seasoned and seared on a hot skillet to create a caramelized crust. This cut of meat is prone to drying out if overcooked, and a sear helps lock in some of that moisture throughout the cooking process. After giving it time to cool, the tenderloin is slathered generously with a homemade mustard-herb rub. It’s then wrapped in uncured bacon and roasted in a hot oven until the bacon is charred on the edges and crispy. Inside, a succulent seasoned tender roast, with the added flavor and moisture of bacon, awaits your first bit.

Concurrently, and throughout the roasting process, it’s time to make the tangy plum sauce. Fresh plums and roughly chopped and stewed over relatively low heat with fresh ginger, garlic, shallot, sugar, vinegar and soy sauce. After some time simmering, the mixture is blended into a smooth puree and added back to simmer a few extra minutes.

Once the bacon-wrapped pork tenderloin is finished roasting, drizzled the warm tangy plum sauce over the top. What’s just been created is a rich, indulgent dish full of tantalizing flavors that’s sure to be a crowd pleaser.

What type of cut is pork tenderloin?

Pork tenderloin is a cut of meat that comes from the loin of the pig. It is a long and thin cylindrical muscle that runs along the spine, beneath the ribs and above the pork belly. It is one of the most tender, lean, and versatile cuts of pork available.

This cut of meat has very little fat marbling, which contributes to its tenderness. However, this makes this cut of meat prone to drying out if overcooked. When cooked properly, pork tenderloin has a juicy and tender texture. It can be prepared in various ways, including roasting, grilling, sautéing, and slow cooking.

Pork tenderloin is a popular choice for both quick-and-easy weeknight meals and special occasions due to its versatility, ease of preparation, and delicious taste.

What are special about plums?

Plums are a cool fruit.

They are a popular type of stone fruit known their sweet and juicy flesh. They come in a variety of colors, including red, purple, yellow, and green.

Stone fruits, including peaches, cherries, and apricots, are highly appreciated for their juicy and flavorful flesh and are prolific in the summer. Their vibrant colors and refreshing taste make them a popular choice for both sweet and savory dishes.

Plums, especially, can be used in pies, tarts, cobblers, jams, and preserves, as well as added to salads, roasted meats, sauces, and chutneys. The tangy plum sauce recipe that you’ll find below is derived from a popular condiment among many Asian cuisines. In Chinese cuisine, plum sauce is commonly served as a dipping sauce for dishes like spring rolls, dumplings, and roasted meats – like a bacon-wrapped pork tenderloin.

Plums used for tangy plum sauce

Plums offer a balance of sweetness and acidity that adds depth to various dishes. More specifically, plum sauce adds a refined sweet, tangy, and fruity element to dishes. It balances out rich and savory flavors while providing a unique taste experience.

Bacon-wrapped pork tenderloin – or in other words, pork-wrapped pork – is almost too savory to eat alone. It needs a sauce like tangy plum sauce to combat the richness and round out the flavor experience.

Bacon Wrapped Pork Tenderloin with Tangy Plum Sauce

5.0 from 1 vote
Course: MainsCuisine: FusionDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

50

minutes
Total time

1

hour 

A delicious and flavorful dish that combines the tender succulence of pork tenderloin with the smoky richness of bacon and the tangy sweetness of plum sauce

Ingredients

  • 1 1/2 pound pork tenderloin

  • 8 slices bacon

  • 1 teaspoon thyme, freshly chopped

  • 1 teaspoon rosemary, freshly chopped

  • 1 teaspoon parsley, freshly chopped

  • 1 tablespoon whole grain mustard

  • 2 tablespoon extra virgin olive oil

  • 1 tablespoon salt

  • 1 tablespoon ground black pepper

  • Tangy Plum Sauce
  • 5 ripe plums, pitted and chopped

  • 1/4 cup water

  • 1/4 cup brown sugar

  • 1/4 cup apple cider vinegar

  • 2 tablespoons soy sauce

  • 1 teaspoon ginger, grated

  • 3 cloves garlic

  • 1 tablespoon shallot, chopped

  • 1/4 teaspoon red chili flakes

Directions

  • Preheat the oven to 450°F.
  • Season the pork tenderloin thoroughly with salt and ground black pepper.
  • Heat 1 tablespoon of extra virgin olive oil in a skillet over medium-high heat. Sear the seasoned pork tenderloin on each side for 2-3 minutes, or until a caramelized char begins to form. Set aside and allow to cool before handling.
  • In a small mixing bowl, combine the whole grain mustard, fresh herbs (thyme, rosemary, parsley), 1 tablespoon of extra virgin olive oil. Rub the mustard-herb mixture on all sides of the seared pork tenderloin.
  • Take the bacon slices and wrap them tightly around the pork tenderloin, covering the entire length. Place at least one end of the bacon strip on the bottom of the tenderloin to keep it in place.
  • Roast the bacon-wrapped pork tenderloin on the top rack of the preheated oven for 15-20 minutes, or until the bacon is crispy and begins to char on the edges.
  • Once cooked, remove the skillet from the oven and drizzle the tangy plum sauce over the pork tenderloin. Allow is to rest for a few minutes before slicing. This allows the juices to redistribute, resulting in a tender and juicy meat.
  • Tangy Plum Sauce
  • In a saucepan, combine the chopped plums, water, brown sugar, apple cider vinegar, soy sauce, grated ginger, garlic, shallot, and red chili flakes. Stir well to combine.
  • Place the saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low and let it simmer gently for about 15-20 minutes, or until the plums are soft and cooked down.
  • Once the plums are cooked, transfer the mixture to a powerful blender or food processor and puree it until the consistency is smooth.
  • Add the smooth plum mixture back to the saucepan. Bring to a simmer and cook for 5 minutes more.

    If you think the mixture needs to be thickened, add 1 teaspoon of cornstarch at the beginning of this step.
  • Remove the mixture from the heat and bring it closer to room temperature before serving.

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