Close-up of Roasted Pork Tenderloin with Bacon Jam and Cheesy Crunchy Noodle Casserole, as seen on The Pioneer Woman, season 30.
Recipe courtesy of Ree Drummond

Roasted Pork Tenderloin with Bacon Jam

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  • Level: Easy
  • Total: 1 hr 30 min (includes resting time)
  • Active: 25 min
  • Yield: 6 to 8 servings



  1. Preheat the oven to 375 degrees F.
  2. Cook the bacon in a saucepan over medium heat until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate.
  3. 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.
  4. 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.
  5. Finish the bacon jam by stirring the bacon into the reduced beer mixture.
  6. 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.