Bacon and Onion Jam Stuffed Pork Tenderloin

Cooking Label
Prep Time
20-25 minutes
Serves 4-6
For the bacon and onion jam:
• 1 pound bacon, cut into 1 inch pieces
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 1 teaspoon Pasolivo Sugar and Spice Blend
• ¼ cup Pasolivo Orange Blossom Honey
• 1/3 cup Pasolivo Sparkling Citrus Vinegar

For the tenderloin:
• 1 ½ pound pork tenderloin
• Bacon Jam (you will use around ¾ of the above recipe)
• ¼ cup Pasolivo Blackberry Balsamic
• 2 tablespoons Pasolivo Garlic Olive Oil
• 2 Tablespoons Pasolivo Roasted Garlic Champagne Mustard
• 1 teaspoon lemon zest
• 2 tablespoons Pasolivo Chimichurri Spice Blend
By Chef Rachel Ponce
Photography by Jennifer Olson

Step 1:
Prepare bacon and onion jam: in medium pan preheated on medium heat, cook the cut bacon pieces, stirring occasionally, until crispy, around 10 minutes depending on how thick bacon is cut. Save 3 tablespoons of bacon fat and drain the rest onto paper towel lined plate. Let bacon sit. Turn heat to medium low and add onions to bacon fat. Stir often and cook for 10 minutes.

Step 2:
While onions are cooking, in medium saucepan add garlic, Pasolivo Sugar and Spice Blend, Orange Blossom Honey and Sparkling Citrus Vinegar. Turn heat to medium, whisking until incorporated. Add bacon and onions to food processor and give it a few good pulses. If there is no food processor, chop with a knife. Add bacon onion mixture to the pan with sugar and spice honey mixture. Simmer 10-12 minutes until a jam like consistency.

Step 3:
Prepare tenderloin: preheat oven 425 degrees F. Combine Pasolivo Blackberry Balsamic, Roasted Garlic Olive Oil, Mustard, lemon zest and Chimichurri Spice Blend, whisking together until it comes together. (Chef’s note: This is not only a great marinade, it’s also a great salad dressing. Set aside 3 tablespoons of the marinade for a side salad dressing.)

Step 4:
Slice tenderloin down middle lengthwise. Cover with wrap or in a large zip lock and pound out to flatten. Lay tenderloin flat and spread bacon onion jam, leaving an inch on each side. Do not over fill. Roll and wrap in butcher twine, making sure the tenderloin ends touch. Wrap the twine around 8 times to secure. Place tenderloin on roasting pan sprayed with non-stick cooking spray. Pour marinade over tenderloin and gently massage reaching all sides. Place tenderloin seam side down. Roast 15 minutes. Reduce heat to 375 degrees F and cook for anadditional 20-23 minutes, until tenderloin reaches 145 degrees
F when thermometer is in thickest part of loin.

Step 5:
Let sit for 10 minutes. (This is a great time to grab your favorite greens and dress with remainder of marinade.) Carefully remove butcher twine and slice. Serve with a dressed salad and your favorite mashed potato. Pair with a Pasolivo Sparkling Citrus Apple Bourbon Smash .

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