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Bacon Wrapped Pork Tenderloin With Leek Sauce Red Onion Puree And Grilled Asparagus

The.Meal.Reel's picture
Are you getting the impression that I like onions in this video? Correct..I do! Well, leeks aren't really onions, but they are members of the same family (allium) and can be used is many ways that onions are. Here pork is the focus of the dish, but alliums play a close second. The leek sauce is creamy, smooth and rich in taste. this is opposite to the chunky, intense flavor profile on the relish. When pairing these two item together with grilled meat and fatty bacon...it's a party in your mouth. The grilled asparagus rounds out the dish with a hint of sweetness.
Ingredients
  Pork tenderloin filets 8 , 2 inches thick
  Ground white pepper To Taste
  Extra virgin olive oil 1 Tablespoon
  Granulated sugar 2 Tablespoon
  Sherry vinegar 1⁄4 Cup (4 tbs)
  Whole milk 1 Cup (16 tbs)
  Unsalted butter 2 Tablespoon
  Asparagus 12 , trimmed
  Red onion 1⁄2 Large, finely chopped
  Leek 1 Large, finely chopped
  Pancetta 8
  Kosher salt To Taste
Directions

Preheat your grill on high.

Wrap the tenderloins with the bacon and secure with a toothpick. Here's a little tip...when wrapping the tenderloin use a piece of bacon long enough to just overlap itself by about 1/2 an inch. This way the bacon has a chance to get crispy and you will reduce the amount of soggy, chewy bacon wrapped underneath. Set the tenderloins aside at room temperature.

Next, prepare the red onion relish by placing the onion, sugar, vinegar and oil in a small sauce pan. Bring to a boil over medium-heat heat, then reduce the mixture to a simmer, cover and cook for about 20 minutes. You'll know the relish is ready when the onions are soft and the relish has a thick jam-like consistency.

While the relish is simmering, prepare the leek sauce. Start by cooking the leeks with half of the butter over low heat until soft. Pour in the milk and bring the sauce to a simmer over medium heat. Take the remaining butter and mush it around in some all-purpose flour, then whisk it into the sauce. At this point, the sauce should thicken fairly quickly. You want it similar in consistency to a bisque (it should coat the back of a spoon). Season with salt and white pepper to taste, then cover and reserve. Check on the relish.

Season the tenderloin with a little salt and pepper, then brush with oil (or cooking spray). Place them on the grill and cook about 5 minutes per side or until they're 145 degrees in the center (I prefer 135 degrees, but some would say that's undercooked pork). Remove the tenderloins and let them rest for about 10 minutes before serving.

Grill the asparagus for about 2 minutes per side, season with salt, pepper and a drizzle of olive oil and set them aside.

To plate, spoon a little leek sauce onto the center of a serving plate. Place two tenderloins on top of the sauce. Place a spoonful of relish on top of the pork, then lean the asparagus on the mountain of food you've just constructed.

As a garnish (a delicious garnish indeed) you can julienne the remaining leeks not used for the sauce and deep fry them in 350 degree oil until crispy. Season with salt an pepper, then mound a small handful over the center of the plate and enjoy!

P.S. A little balsamic reduction drizzled on the plate is a nice addition too!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Feel: 
Meaty
Method: 
Grilling
Ingredient: 
Pork Tenderloin
Interest: 
Everyday
Restriction: 
High Protein
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4
Story
This is my signature dish and one that I prepared when I taped myself for the first time. The video was submitted to Food Network as an audition tape for The Next Food Network Star. I did receive a call from them after my submission requesting some more information, but I guess I didn't make the cut. What the hell...it was worth a stab at it! Enjoy the dish.
Who said restaurant style dishes were complicated and intimidating? This is one of the dishes that is a definite crowd pleaser. It is a simple and elegant recipe that should be pulled out when you have company. The leek sauce is so rich and creamy and compliments the pungent, chunky red onion relish and the sweet tenderness of the grilled asparagus. Pair this combination with almost any grilled meat and you have a true restaurant-quality recipe that always impresses. This a great dish to entertain with.

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