Pork Tenderloin with Bacon, Chile Flakes, Toasted Almond and Parsley

TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 3 to 4 appetizer servings
LEVEL: Easy

ingredients

  • 2 tablespoons blended oil, plus more as needed
  • 1 (1 1/2-pounds) pork tenderloin, cut into 2 1/2 to 3-ounce medallions
  • Kosher salt and freshly ground black pepper
  • 2 thick slices bacon, cut into lardons
  • 1/4 cup slivered almonds to pan, to toast
  • 2 tablespoons unsalted butter
  • 1/2 cup pitted, chopped dates
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Directions

Place a large saute pan over medium-high heat and add 2 tablespoons blended oil. Season the medallions with salt and pepper on both sides. Once the oil is heated, add the seasoned pork to 1 side of the pan and sear on both sides, about 2 minutes each side. To the other side of the pan, add the bacon and allow to start to render.

Once the bacon has started rendering and the pork is flipped, add the almonds and butter to toast. Next add the dates, red chile flakes, garlic, chicken stock, lemon zest, and juice. Allow to simmer briefly then remove from the heat and stir in the parsley. Taste and season with a pinch of salt, if needed

Place 2 of the medallions onto a plate and top with the dates, almonds, bacon and drizzle of the sauce.

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5

Newest Ratings and Reviews

Read all 11 reviews

  • on January 03, 2013

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    Fantastic flavors. I only had maple bacon on hand and the added flavor of the maple worked wonderfully with the others Chef Simon had already created. My 3 year old son asked for more and my husband immediately stole all of the left overs off of the table for his lunch today. A definite success!

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  • on May 02, 2012

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    I substituted figs in place of the dates. This is wonderful.

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  • on January 28, 2012

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    I made this meal tonight and I have to say: it was FANTASTIC. I did not use the pepper though. But this meal is awesome! Thank you Chef for such a great show and recipe! You are da' man!

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