Name: Roasted Pork Tenderloin with Bacon Jam
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 to 8 servings
Ingredients: 6 slices thick-cut bacon, chopped; 12 ounces amber lager; 1/4 cup apple cider vinegar; 3 tablespoons brown sugar; 2 teaspoons mustard seeds; 1 teaspoon red pepper flakes; 1 teaspoon chopped fresh rosemary; 1/4 cup olive oil; 2 pork tenderloins (1 1/2 to 2 pounds total); 2 tablespoons garlic pepper seasoning; 3 cups arugula; 1 lemon, juiced

Directions

Preheat the oven to 375 degrees F.
Cook the bacon in a saucepan over medium heat until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate.
Drain all but 1 to 2 tablespoons of the bacon grease. Add the lager, vinegar, brown sugar, mustard seeds, red pepper flakes and rosemary to the skillet and bring to a boil. Reduce to a simmer until the mixture becomes a very thick syrup, 25 to 30 minutes.
Meanwhile, heat a large, heavy-bottomed skillet over a medium-high heat and add 2 tablespoons of the olive oil. Sprinkle the pork with the garlic pepper seasoning and add to the skillet. Cook, turning as needed, until the pork is browned all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest, about 5 minutes.
Finish the bacon jam by stirring the bacon into the reduced beer mixture.
Toss the arugula with the lemon juice and remaining 2 tablespoons olive oil, then transfer to a platter. Slice the tenderloin and shingle it around the arugula. Top with the bacon jam and serve.

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Roasted Pork Tenderloin with Bacon Jam

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