An ingredient like bacon automatically boosts the flavor of a recipe because of its salty, smoky, rich flavor, but it also adds important moisture to a cut of meat that is typically very lean. Also, some of the rendered fat from the cooked bacon adds a layer of flavor to the peas and lettuce. This quick simple recipe is very easy to make at home but will taste and look wonderful.
Preheat oven to 375°F.
Season each piece of pork with salt and pepper and wrap each portion of pork tenderloin with bacon, making sure to overlap each slice slightly and secure with kitchen string. Slice up the left over bacon for lardons, about ¼ cup.
Bring a pot of water to a boil.
Heat 1 large or 2 medium oven proof skillets over high heat with canola oil. Add the bacon wrapped pork tenderloins and sear, seam side down. When the bacon starts to color, turn the pork and transfer to the oven and roast for 7 to 10 minutes, turning halfway until a meat thermometer reads 145°F. When the pork is done, transfer the tenderloins to a cutting board or tray to rest.
While the pork is roasting, heat a cast iron Dutch oven or heavy bottomed pan, melt 1 tablespoon of the butter, add the onions, 1 tablespoon of water and sweat until tender, about 5 minutes.
While the onions are cooking, blanch the bacon lardons for 1 minute, drain and add to the cooking onions. Continue cooking until the onions are very tender and add the peas along with about ½ cup of water and the remaining 4 tablespoons of butter. Season the peas with salt and pepper and simmer for about 5 minutes.
Add the lettuce to the peas and cook just until the lettuce is wilted.
Divide the peas onto 4 plates, slice the pork tenderloins and arrange the slices on top of the peas. Serve immediately.
4 (6 ounce) portions pork
8-12 slices bacon, depending
1 tablespoon canola oil
5 tablespoons butter
½ cup diced onions
2 cups frozen peas
1 cup shredded bib lettuce
- fine sea salt and freshly