Pan Seared Pork Tenderloin with Smoky Bacon Hollandaise

pork tenderloin

Pan Roasted Pork Tenderloin

Here’s a recipe that’s quick and delicious from a professional chef. Watch the video to learn how to prepare this entree that’s sure to please dinner guests and family alike. Plus, we think they’ll be asking for it again. Stop off at the store, pick up the few things you need and try it tonight. Yum.

Pan Seared Pork Tenderloin with Smoky Bacon Hollandaise Sauce
Serves 4
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Pork Seasoning
  1. 2 tablespoons olive oil
  2. 1 pork tenderloin, fat trimmed
  3. Garlic powder
  4. Kosher salt
  5. Freshly ground pepper
Sauce
  1. ¼ pound butter, unsalted
  2. 6 strips thick-cut bacon, cut into small pieces
  3. 2 egg yolks
  4. Kosher salt
  5. Smoked paprika
  6. Dry mustard
  7. Lemon juice, optional
Tenderloin
  1. Preheat oven to 375⁰F.
  2. Heat olive oil in large oven-safe pan over medium.
  3. Season pork with salt, pepper and garlic powder. Sear whole pork tenderloin in heated olive oil, browning well on all sides.
  4. Place oven-safe pan with seared pork into oven and roast approximately 15 to 20 minutes. Remove and transfer to cutting board and allow to rest for at least 10 minutes before slicing.
  5. Serve with Smoky Bacon Hollandaise Sauce.
Sauce
  1. Cook bacon in skillet over medium heat until crispy. Drain from fat, reserving fat for sauce. Set all aside.
  2. Melt butter in sauce pot over medium-high heat, bringing to soft boil while watching closely and controlling heat to prevent boiling over. Remove from heat and cool to very warm.
  3. Pour off and reserve yellow oily portion from top of the melted butter and discard white milky portion from the bottom. Combine the bacon fat and butter in a bowl. Set aside.
  4. Place egg yolks in medium-sized metal mixing bowl. Add few drops of water and whisk until smooth.
  5. Fill small saucepot halfway with water and bring to boil.
  6. Fit bowl with beaten yolks over pot of boiling water to create a seal (like a double-boiler effect). Whisk eggs continuously covering all areas of the bowl making sure they do not lump or solidify. If the eggs begin to cook too fast, remove from heat and then return to the steam as needed to maintain a smooth texture. Continue cooking to “ribbon state” where ribbons of mixture can stand for a second or two.
  7. Remove eggs from heat and slowly whisk in butter mixture until fully incorporated and thickened.
  8. Season the sauce with salt, smoked paprika and dry mustard to taste.
  9. Finely chop the cooked bacon and mix into sauce.
  10. Reserve Hollandaise sauce in an air-tight container and keep at room temperature until ready to serve.
Notes
  1. Courtesy of Chef John Barbie and Vigo Importing Company, Tampa, Florida.
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