Pork Loin with Pinot Noir Sauce

Yield: 8 servings.


  • 2 pounds pork tenderloin
  • 10 slices apple wood smoked thick cut bacon, divided
  • Kosher salt and freshly cracked black pepper
  • 1/4 cup finely chopped shallots
  • 2 cups demi-glace
  • 3/4 cup pinot noir wine


  1. Preheat oven to 425 degrees F.
  2. Slice each tenderloin crosswise into 4 equal pieces. Wrap 1 piece of bacon around pork and secure with toothpick or wooden skewer.  Repeat with remaining pork and bacon. Season with pepper.  Heat a cast iron skillet over moderately high heat add pork and cook until golden brown, turning once, about 6 minutes total. Transfer skillet to oven and cook until no longer pink in the middle and bacon is golden and crispy, about 8 to 10 minutes total.
  3. In a large skillet over moderate hear cook remaining bacon until crispy, about 12 to 15 minutes.  Remove bacon and drain on paper towels.   Keeping the fat in the pan over moderate heat add shallots to pan and cook until softened, about 5 minutes.  Add demi-glace and wine and bring to a boil and reduce heat and simmer until slightly thickened, about 15 minutes.  Season with salt and pepper.
  4. Serve pork with generous drizzle of the Pinot Noir sauce.