Bacon Wrapped Pork Medallions With Bourbon Glaze

• 1 pork tenderloin (about 1 1/2 lbs)
• 4 slices bacon
• 1 cup bourbon
• brown sugar, as needed
• salt and pepper to taste
• 1 lb green beans
• 1 1/2 cups couscous
• 2 cups chicken broth
• 4 T cold butter
• 1 T vegetable oil

1. Preheat oven to 350F. Cut the tenderloin across into slices slightly thinner than the width of the bacon. Cut each bacon slice in half and wrap arund the circumference of the medallion. Secure bacon with a toothpick. Drizzle 1/2 cup of the bourbon on the pork and roll each medallion in brown sugar to lighly cover. Sprinkle with salt and pepper. allow to rest while preparing the green beans and couscous.
2. Prepare an ice bath. Over high heat, blance green beans in a pot of boiling water until tender about 3-4 min. Transfer to ice bath. Drain and pat dry. For the couscous in a medium sauce pan bring stock a dash of salt and 2 T of butter to a boil over high heat. Stir, cover, remove from heat and let stand 5 minutes. fluff with a fork.
3. Heat the vegetable oil in a wide saute pan over med high heat. Add the pork and cook on all sides, including the part that is bacon covered until brown and caramelized
4. Transfer medallions to an oven safe pan and roast in oven until cooked through about 8-10 minutes.
5. Add the remaining 1/2 cup bourbon to the saute pan to deglaze. REduce the liquid by 1/2. Swirl in the remiaining 2 T butter to finish the sauce
6. Plate 2 medallions per serving alongside the couscous and green beans Drizzle with the bourbon glaze

pork tenderloin, bacon, bourbon, brown sugar, salt, green beans, couscous, chicken broth, butter, vegetable oil

Taken from www.epicurious.com/recipes/member/views/bacon-wrapped-pork-medallions-with-bourbon-glaze-50043014 (may not work)