Christmas with Southern Living 2018 by Unknown

Author:Unknown
Language: eng
Format: epub
Publisher: Oxmoor House
Published: 2015-07-24T20:30:00+00:00

14 thick-cut bacon slices

1 (3-pound) pork tenderloin

1 teaspoon kosher salt

1 teaspoon black pepper

½ cup fresh cranberries (about 3 ounces)

⅓ cup apple jelly

⅓ cup water

2 tablespoons apple cider vinegar

1. Preheat the oven to 400°F. Chop 6 of the bacon slices. Place the chopped bacon in a large cast-iron skillet, and heat over medium-high. Cook the bacon until crispy, about 8 minutes. Using a slotted spoon, remove the bacon from the skillet, and place on a plate lined with paper towels to drain, reserving the drippings in the skillet.

2. Sprinkle the pork with ¾ teaspoon each of the salt and pepper. Place the pork in the skillet; cook over medium-high, turning to brown on all sides, about 6 minutes. Remove the pork from the skillet, and wrap remaining 8 bacon slices around the pork. Place a wire rack inside a rimmed baking sheet, and place the bacon-wrapped pork on the rack. Roast in the preheated oven until the bacon is done and a meat thermometer inserted in the thickest portion of the pork registers 135°F, 35 to 40 minutes. Remove the pork from the skillet, reserving the drippings in the skillet. Let the pork stand at least 15 minutes before slicing.

3. Heat the skillet over medium. Add the chopped bacon, cranberries, jelly, water, vinegar, and remaining ¼ teaspoon each salt and pepper. Bring to a boil, and cook, stirring occasionally, until the cranberries have burst and mixture is slightly thickened, about 3 minutes.

4. Cut the pork into 2½-inch-thick slices, and top the servings with the Cranberry-Apple Glaze.

ROAST BEEF TENDERLOIN WITH CREMINI-MADEIRA SAUCE

This is an elegant, melt-in-your-mouth main course.There are a few tricks to perfecting it. You will have to curve the loin to fit it in the skillet. It’s crucial to get the pan hot again before adding the mushrooms, otherwise they will steam instead of sear. You want them to brown a bit. Also be sure to stir the butter into the sauce completely at the end to ensure the fat doesn’t separate in the sauce.

SERVES 12

HANDS-ON 25 MINUTES

TOTAL 1 HOUR

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