Pork Medallions with Vodka, Bacon and Cream

The sauce in this dish provides the primary flavors for the food. For a memorable food and wine pairing, I recommend a Pinot Noir from Oregonâ€™s Willamette area where the cooler climate is ideal for growing this grape.

Serves 6-8
Prep time: 10 minutes
Total time: 45 minutes

Ingredients

4 slices smoked bacon, cut in half lengthwise

2 pound pork tenderloin

Kosher salt and fresh cracked black pepper to taste

4 tablespoons butter

2 cups vodka

2 cups heavy cream

Â¼ cup chicken stock

Instructions:

In an oven proof pan, cook the bacon, drain and set aside. Sprinkle the tenderloin with salt and pepper. Add the butter to the pan and sautÃ© tenderloin until seared on all sides. Set tenderloin aside. Add vodka and stock and simmer until reduced to 1 cup. Reduce heat and add cream and bacon. Return tenderloin to pan. Adjust oven rack to middle position and bake tenderloin on 400Âº F until center registers 145Âº F and cream reduces to a sauce, about 15 minutes. Transfer tenderloin to a carving board and let stand 10 minutes. If sauce is too thick, add a little more stock. Carve medallions into Â½ inch medallions. Spoon sauce onto plates and top with medallions, serve immediately.

Terriâ€™s Tips:

Take care not to overcook the tenderloin, it will dry it out and alter the taste

Add thyme to the sauce at the time you place tenderloin in oven for a little taste sensation

Add color to the plate when serving by sprinkling minced thyme around edges

For a complete meal serve this dish with my Vegetable Couscous Paella.

While meat is resting tent with foil to keep warm

Cooking Wiser:

Use milk to replace the heavy cream, this will save money, calories and cholesterol.

Use canola oil to replace butter