Bacon Cider Pork

Based on a recipe from "Cuisine at Home Weeknight Menus"

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1 1⁄2-2  lbs  pork tenderloin
• 8  slices bacon, thin sliced
• 1⁄4 cup shallot, minced
• 1⁄2 cup apple cider or 1⁄2 cup  apple juice
• 2  tablespoons unsalted butter, cold, sliced
•  salt and pepper

Directions

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