Pork Loin with Pinot Noir Sauce
Pork Loin with Pinot Noir Sauce requires about 1 hour from start to finish. Watching your figure? This gluten free and dairy free recipe has 430 calories, 43g of protein, and 18g of fat per serving. For $4.06 per serving, you get a main course that serves 8. 59 people found this recipe to be flavorful and satisfying. A mixture of pinot noir wine, demi-glace, kosher salt and freshly cracked pepper, and a handful of other ingredients are all it takes to make this recipe so yummy.
Instructions
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.
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.