It seems there has been a bacon explosion in North America, in more ways than one. Novelty bacon dishes and other bacon-related items have been popularized rapidly via the internet. Fast-food chains boast about double bacon burgers, and upscale restaurants are wrapping steaks in bacon — even adding it to chic desserts. It’s the old sweet and savory marriage of flavors that seems to work so well.
Bacon mania has made bacon the star ingredient. The movement has been traced to the late 1990s when high-protein foods became a more prominent diet focus due in part to the Atkins diet.
The huge popularity of bacon has also encouraged product introductions such as bacon salt, maple bacon donuts, baconnaise, bacon-infused vodka, bacon ice cream, bacon jerky and chocolate covered bacon just to name a few. Condiments are the unsung heroes of the culinary world. A finishing sauce can be an important part of every meal. Whether you’re serving pork tenderloin, pork chops, pork loin, or pork roast, a flavor-filled sauce will guarantee to take the meal from good to great. We found this blackberry bacon sauce to do exactly that.
- 3 slices bacon, chopped
- 100 gm cremini mushrooms, thickly sliced
- 4 cloves garlic, minced
- 2 cups blackberries, fresh or frozen PLUS a few more for garnish
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1 1/2 cups beef broth, low sodium
- 1 tsp thyme, 2 fresh sprigs
- 1 tsp rosemary, 2 fresh sprigs
- 1/2 tsp Chinese five-spice powder
- 1 tsp EACH salt & black pepper
- 600 gm pork tenderloin
- 1 Tbsp EACH olive oil & butter
- 1/2 tsp EACH garlic & onion powder
- 1 Tsp EACH salt & pepper
Blackberry Bacon Sauce
- In a saucepan, cook bacon until almost crisp, remove to a paper towel.
- To the bacon drippings, add sliced mushrooms & garlic, sauté until cooked. Remove to a plate, set aside.
- To the saucepan, add remaining sauce ingredients & bring to a boil. Once boiling, reduce heat to simmer & allow to simmer for about 30 minutes.
- Remove from heat & allow to cool slightly then place in a food processor & pulse a few times.
- Pour sauce through a wire sieve & press to get everything but the seeds for your sauce.
- Add bacon & mushroom/garlic mixture. Combine well & set aside.
- Preheat the oven to 425 F.
- Slice the tenderloin into even, 1 1/2 inch thick, medallions, sprinkle with garlic & onion powder & the salt & pepper.
- Then, heat the olive oil and butter in a large heavy skillet, cast iron if you have one. Braise the pork tenderloin medallions, you may have to work in 2 batches. Cook for 2 - 3 minutes on each side, remove from the skillet and cook the remaining pork. Using 2 wooden skewers, thread meat first with one & then with the other. It should resemble the unsliced tenderloin but do leave a tiny bit of space between each piece.
- Place on a baking sheet & roast for 30-35 minutes.
- To serve, plate the tenderloins and spoon (reheated) sauce over them. Garnish with a few whole blackberries & serve any remaining sauce on the side.