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Bacon Wrapped Pork Tenderloin with Persimmons and Arbol Chiles

Featured by Matetic Vineyards in the International Wine Club.
Bacon Wrapped Pork Tenderloin with Persimmons and Arbol Chiles


Spice from the Arbol chiles, sweet from the persimmons and the perfect combination of tender pork wrapped in crispy bacon. Enjoy this with Matetic’s 2007 EQ Pinot Noir.

Yield: 4
Prep Time: 35 Minutes
Cook Time: 65 Minutes


Tenderloin Ingredients:
• 1 1/2 lb pork tenderloin
• 4 strips thick cut bacon
• 1 Fuyu persimmon, cut cross-wise into thin disks
• 10 dried Arbol Chiles
• 2 cloves garlic, thinly sliced
• salt/pepper
• ground ginger
• ground cumin
• olive oil

Sauce Ingredients:
• 3 Tbs. apple cider vinegar
• 1/2 small onion, diced
• 1/2 Fuyu persimmon,
• peeled & chopped small
• 1 cup chicken broth
• ground ginger
• cayenne pepper
• olive oil
• 1 Tbs. butter


Tenderloin Preparation:
Preheat oven to 350°F. Clean tenderloin and pat dry with paper towels. Sprinkle generously with salt & pepper. Sprinkle lightly with ginger and cumin. Drizzle olive oil in baking dish large enough for tenderloin (9 x 13). Lay bacon strips crosswise in dish. On top of bacon lay persimmon slices, then Arbol Chiles and garlic slices. Lay tenderloin on one side of dish and roll across, wrapping bacon around persimmons, chiles and garlic. Tuck ends of bacon under tenderloin. Roast in oven until thermometer reads 160°F in thickest part of tenderloin (about 30 minutes). Remove tenderloin from oven, take out of baking dish, and let rest 10 min. on clean dish while making sauce.

Sauce Preparation:
Pour vinegar into baking dish, swirl, and let sit. Meanwhile heat a Tbs. of olive oil and butter over medium heat in a sauce pan. Add onion and sauté 3 min. Swirl vinegar in baking dish again and pour into sauce pan with onions. Simmer 3 min. Add persimmon and pinches of ginger and cayenne and simmer another 2 min. Add chicken broth and simmer until persimmon is very soft and sauce is reduced and thickened (about 5 min.). Slice tenderloin through bacon into 1/4 inch slices. Arrange medallions on plate and pour sauce over generously.

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