To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
2 - 4

INGREDIENTS:

12 - 24 ounces pork tenderloin (see hints below)
8 - 16 slices bacon (regular cut, not thick cut)
wooden toothpicks
2-4 ripe peaches, peeled and sliced
arugula as needed

for the dressing for 2:
1/4 cup extra virgin olive oil
2 Tbs balsamic vinegar
1-2 tsp light brown sugar
black pepper to taste
2-3 tsp finely minced fresh ginger

PROCEDURE:

Use a small mixing bowl to combine 1/4 cup extra virgin olive oil with 2 Tbs balsamic vinegar, add a pinch of light brown sugar and a crack of black pepper, and then add about 1 Tbs finely minced fresh ginger and whisk it up.

Next, cut the pork tenderloin crosswise into medallions the same width as a slice of bacon, and then wrap each medallion with one slice of bacon and secure the loose ends of the bacon with a wooden toothpick.

Cook the pork in a large heavy bottomed pan on medium high heat, all around on the bacon side first to crisp up the bacon, and then finish cooking it to your liking on the flat sides.

At some point when the pork is close to being done, peel the peaches and slice them into wedges into a large mixing bowl as you go.

Add big handful of fresh arugula and toss that with just enough of the dressing to coat.

Once the pork is cooked to your liking take it out of the pan and let it rest for a minute. Then carefully remove the toothpicks and serve it right alongside some of the peach and arugula salad with more of the ginger balsamic dressing right over the top of the pork.

HINTS:

Count on approximately 6 ounces of pork per serving and 1 slice of bacon per medallion.
Substitute mixed greens if you don't have arugula.