Wine & Food Affair Recipe 2024

Juicy pork tenderloin meets crispy bacon and our savory-sweet Balsamic Garlic and Herb Jam.
Simple enough for a weeknight but impressive enough for a dinner party.
Make extra for savory pork sandwiches the next day!

Ingredients:

• 12 strips of bacon
• 2 pork tenderloins
• 3/4 cup Williamson Wines Balsamic Garlic and Herb Jam (divided into 1/4 cup and 1/2 cup portions)
• salt and pepper to taste
• 1 red onion, thinly sliced
• 1 tablespoon sugar
• 2 cups red wine

Directions:

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Bacon:
   • On a flat surface, lay out 6 strips of bacon, overlapping each other by ¼ inch. Repeat with the other 6 strips.
   • Brush the bacon with ¼ cup of the Balsamic Garlic and Herb Jam.
3. Season and Wrap Pork:
   • Season the pork tenderloins with salt and pepper.
   • Place a tenderloin at the end of the arranged bacon strips and roll it away from you, ensuring the bacon sticks to the pork.
   • Repeat for the second tenderloin.
4. Roast Pork:
   • Place the wrapped tenderloins on a broiler pan or a foil-lined roasting rack.
   • Bake at 425°F until the bacon is crispy (about 20 minutes).
   • Reduce oven temperature to 375°F (190°C) and continue cooking until the pork is firm and reaches an internal temperature of 140°F (about 10 minutes).
5. Prepare Glaze:
   • Slice the red onion and place it in a small saucepan over medium-high heat.
   • Add sugar, red wine, and the remaining ½ cup jam.
   • Stir until it reduces to a sauce or glaze consistency.
6. Rest and Serve:
   • Let the pork rest for 5 minutes after removing it from the oven.
   • Slice the pork and generously cover it with the glaze before serving.