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Pork Tenderloin with Pinot Noir Sauce

Featured by Dolin Estate Wine in the Pinot Noir Wine Club.
Pork Tenderloin with Pinot Noir Sauce


Mouthwatering pork tenderloin wrapped in bacon and drizzled with Pinot Noir sauce. Everyone will love this one!

Yield: 8
Prep Time: 10 Minutes
Cook Time: 50 Minutes


• 2 pounds pork tenderloin
• 10 slices applewood smoked thick-cut bacon, divided
• Kosher salt and freshly cracked black pepper
• 1/4 cup shallots, finely chopped
• 2 cups demi-glace
• 3/4 cup pinot noir wine


Preheat the oven to 425 degrees F.

Slice each tenderloin crosswise into 4 equal pieces. Wrap 1 piece of bacon around the pork and secure with toothpick or wooden skewer. Repeat with the remaining pork and bacon. Sprinkle with pepper.

Heat a large cast-iron skillet over moderately-high heat, add the pork and cook until golden brown, turning once, about 6 minutes total. Transfer the skillet to the oven and cook until no longer pink in the middle and the bacon is golden and crispy, 8 to 10 minutes

In a large skillet over moderate heat, cook the remaining bacon until crispy, 12 to 15 minutes. Remove the bacon and drain on paper towels. Keeping the fat in the pan over moderate heat, add the shallots to the pan and cook until softened, about 5 minutes. Add the demi-glace and wine and bring to a boil, reduce the heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper.

Serve the pork with generous drizzle of the pinot noir sauce.

Recipe courtesy of Claire Robinson, 2011
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