Roast Pork Tenderloin with Sage, Bacon and Onion Jam

Directions

• Pork
• Slice pork into 4 portions. Marinate pork in olive oil and soy sauce for 10 minutes.
• Take each portion and wrap one slice of bacon tightly around it.
• Take 2 fresh sage leaves and place it on the outside of the bacon and pork.
• Using butcher string, secure the sage leaves, bacon and pork together. Remember to double knot. Trim the excess string.
• In a cast iron grill pan or a heavy frying pan, melt butter over high heat. Place the rosemary into the pan for 1 minute.
• Season the pork bundles with salt and black pepper and place into the pan. Sear each side.
• Once each side has been seared, reduce the heat to medium and continue to cook for 6 minutes each side.
• Onion Jam
• Finely slice onions and sauté in olive oil until golden brown and transparent.
• Add the balsamic vinegar, white wine and brown sugar and simmer on low heat for 10-15 minutes.
• Once it becomes thick, add the tobacco and switch off the heat.