Bacon Wrapped Pork Tenderloin Recipe

Succulent shrimp is accented with lime while tender Ontario pork tenderloin is drizzled with a rich red wine sauce.

1 lb. Ontario pork tenderloin, trimmed
1/2 tsp fresh cracked pepper
6 strips bacon

1 tbsp grape seed oil (or vegetable oil)
1 lb. shrimp
1/4 cup fresh lime juice
1/4 cup water
1/2 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp each salt and pepper

1 tsp vegetable oil
1/4 cup minced shallots
2 tbsp brandy
1/4 cup dry red wine
2 cups beef stock
1/2 tsp each salt and pepper
3 sprigs fresh thyme
1/4 tsp smoked paprika
1/4 tsp horseradish
1/4 tsp Dijon mustard
1 tsp cornstarch
3 tbsp water



Step 1: Season pork with fresh pepper. Wrap bacon around pork, securing with toothpicks if necessary.

Step 2: Arrange on a foil-lined baking sheet and roast in a 400°F until bacon is crisp and pork has just a hint of pink remaining, about 25 minutes. Let rest for 10 minutes before slicing into 6 rounds.


Step 1: In large skillet, heat oil over medium high heat and cook shrimp until pink on one side.

Step 2: Whisk together lime juice, water, cumin, cardamom, salt and pepper. Turn shrimp over and pour in lime juice mixture. Cook just until shrimp are opaque, about 2 minutes more.


Step 1: In saucepan, heat oil over medium high heat; add shallots and cook until tender, about 3 minutes. Stir in brandy and reduce until almost evaporated. Stir in red wine, scraping any bits from the pan, until wine is reduced to a glaze, about 2 minutes. Add beef stock, salt, pepper and thyme, reduce heat and simmer for 30 minutes. Remove thyme and stir in paprika, horseradish and Dijon mustard.

Step 2: In small bowl, stir cornstarch and water until smooth. Slowly stir into sauce until it is thick enough to coat the back of a spoon, about 2 minutes.

Step 3: To serve: On a warmed plate, arrange a piece of pork with 2-3 shrimp and serve with rice and sautéed seasonal vegetables. Drizzle with sauce.