Roast Pork Tenderloin with Sage, Bacon and Onion Jam

Roast Pork Tenderloin with Sage, Bacon and Onion Jam

Crispy on the outside and juicy on the inside. What more can one want? In this case, the chefs at Lonno Lodge take a bacon-wrapped pork tenderloin to the next level with the aromas of sage. Paired with a sweet onion jam that has a unique kick to it, just imagining this dish makes my mouth salivate.

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Roast Pork Tenderloin with Sage, Bacon and Onion Jam

Course: Main CoursesCuisine: InternationalDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Total time

55

minutes

Crispy on the outside and juicy on the inside. What more can one want? In this case, the chefs at Lonno Lodge take a bacon-wrapped pork tenderloin to the next level with the aromas of sage. Paired with a sweet onion jam that has a unique kick to it, just imagining this dish makes my mouth salivate.

Ingredients

  • 360g Pork Tenderloin

  • 4 Slices of Bacon

  • 50g Unsalted Butter

  • 8 Fresh Sage leaves

  • 4 Sprigs of Rosemary

  • Salt

  • Black Pepper

  • Extra Virgin Olive Oil

  • Soy Sauce

  • Onion Jam
  • 4 White Onions

  • 30ml Balsamic Vinegar

  • 15ml Dry White Wine

  • 15g Brown Sugar

  • 1 Teaspoon of Tobasco

  • Extra Virgin Olive Oil

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.

Notes

  • This recipe is part of our renown “The Charming Lonno Lodge Cookbook” that you can download for free or purchase as a printed copy on Amazon.