Pork Tenderloin with Bacon, Chile Flakes, Toasted Almond and Parsley
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
3 to 4 appetizer servings
Level:
Easy
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
3 to 4 appetizer servings
Level:
Easy
Total:
20 min
Prep:
10 min
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
  • 1/2 teaspoon red chile flakes
  • 1 clove garlic, thinly sliced
  • About 1/2 cup chicken stock
  • Zest and juice of 2 lemons
  • 1 small bunch fresh parsley, leaves picked and chiffonade
  • Kosher salt

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.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Breaded Pork Tenderloin Sandwich

Recipe courtesy of Cooking Channel

Pork Rinds (Chicharron)

Recipe courtesy of Rupa Battacharya

Grilled Pork Shoulder Steak

Recipe courtesy of Kevin Gillespie

Sizzling Pork Sisig

Recipe courtesy of Hey Joe!

Herb-Crusted Beef Tenderloin with Horseradish Cream Sauce

Recipe courtesy of Tia Mowry

Cuban-Style Pork Roast

Recipe courtesy of Michelle Jones

On TV

So Much Pretty Food Here