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Bacon-Wrapped Pork Tenderloin
Preparation info
- Serves
4 to 6
- Difficulty
Medium
Appears in
By Peter Sherman and Stephanie Banyas
Published 2019
Pork tenderloin, unlike pork belly, is very lean and delicately flavored and can use some extra love when preparing. I give it lots and lots of love in the recipe, and while it takes some extra effort the results are so worth it. Brining, confiting, and pan-roasting add flavor, moisture, and texture.
Ingredients
2 pounds 910 g ¼
Method
Put the tenderloin in a gallon-size zip-top bag, add the brine, and seal tightly, pressing out as much air as possible. Put the bag in a large bowl (in case the bag leaks) and cure in the refrigerator for at least 4 hours, or up to 12 hours.