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

Ingredients Nutrition

  • 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. 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.

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