Roast Pork Tenderloin with Sage, Bacon and Onion Jam
Course: Main CoursesCuisine: InternationalDifficulty: Medium4
servings15
minutes40
minutes55
minutesCrispy 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.