Bacon-wrapped pork tenderloin with Blackberry gastrique (serving for 4 people)
Ingredients:
2 lbs. pork tenderloin
16 pieces smoked bacon (thinly sliced)
½ lb. swiss chard
12 cipollini onions
pinch red chile flakes
1 tsp fresh lemon juice
Salt + pepper

Directions:
On a flat sheet tray, lay out lightly oiled onions with salt and pepper. Roast in oven for 30 minutes, until golden brown + able to pierce with the tip of a knife.
Wrap each 8oz cleaned pork tenderloin with 4 pieces of bacon – making sure to over lap each piece slightly. In a hot pan (preferably cast-iron) sear all tenderloins on all sides for 2-3 mintes per side. Place in a pre-heated (450 degrees) oven for 12-15 minutes depending on desired doneness. Be sure to rotate pork in oven throughout cooking process.
Using pork pan (remove some drippings) – on medium high heat, add cipollini onions, chile flakes and swiss chard. Cook for 2 minutes until chard is slightly broken down. Splash lemon juice, season with salt and pepper (and tbl spoon of butter if desired).
Creamy Polenta Ingredients:
½ cup yellow corn meal polenta
½ cup cream
¼ yellow onion (finely chopped)
1 ½ tbl spoon cream cheese
2 tbl spoon shredded parmesan cheese
1 tbl spoon unsalted butter
1 ½ cups water
Salt to taste

Directions:

Sweat the onion using splash of oil on low heat until translucent – add the liquid, bring to a boil, and add polenta. Reduce the heat to a low simmer, constantly stirring for no less than 30-45 minutes (dependent on quantity). When done (no grainy feeling in mouth from cornmeal) – add cheeses + butter – fold and serve.

Blackberry Gastrique Ingredients:
¼ cup balsamic vinegar
2 cups frozen blackberries
¼ cup sugar
2 oz. water

Directions:
Add all ingredients to sauce pan, cook on low heat for 30 minutes, or until blackberries break down. Stirring to incorporate. Once done, blend until smooth, strain to remove seeds.

Wine pairing:
2007 Susana Balbo “Signature Reserve” Malbec, Mendoza, Argentina

Alternate:
2006 Cellar Pinol “Portal,” Terra Alta, Spain
20% each: tempranillo, syrah, cabernet sauvignon, Grenache, merlot

Tags: Jax Kitchen