Bacon Cider Pork

• 1 12-2 lbs pork tenderloin
• 8 slices bacon, thin sliced
• 14 cup shallot, minced
• 12 cup apple cider or 12 cup apple juice
• 2 tablespoons unsalted butter, cold, sliced
• salt and pepper

1. Trim tenderloin of fat and silverskin and cut into steaks about 1 1/2 inch thick.
2. Season with salt and pepper.
3. Wrap each steak with a strip of bacon and secure with a toothpick.
4. Heat oil in a large ovenproof saute pan over medium-high and saute pork 5 minutes per side, or until browned.
5. Tip the steaks on their edges to brown the bacon, rolling them as they brown, about 3 minutes total.
6. Cover and finish cooking to an internal temperature of 145F, about 5 minutes.
7. Remove pork and keep warm; pour off all but 1 tablespoon drippings.
8. Saute shallots for 2 minutes in the same pan, stirring constantly.
9. Deglaze with cider, scraping up the brown bits and simmer 2 minutes.
10. Then add butter, swirling until melted.
11. Return pork to pan along with any accumulated juices and season sauce with salt and pepper.

pork tenderloin, bacon, shallot, apple cider, unsalted butter, salt

Taken from www.food.com/recipe/bacon-cider-pork-506728 (may not work)