Prep Time: 15 minutes
Total Cook Time: 45 minutes
Portions: 8, 4-ounce bacon-wrapped filets
8 slices of Bourbon Smoked Pepper Bacon until slightly cooked at 350 for about 15 minutes, set aside to cool. ( Reserve the excess bacon fat in a small bowl to make the chutney. )
2 whole pork tenderloins or 4, 6-8 ounce beef tenderloin filets
2 T. Bourbon Barrel Smoked Garlic Salt
2 T. Bourbon Barrel Smoked Citrus Pepper
2 cups fresh fruit such as peaches, apples or blueberries (can substitute frozen)
2 T. Bourbon
2 T. Apple Cider Vinegar
1/4 c. Bourbon Barrel Aged Pure Cane Sorghum
1/4 c. Bourbon Barrel Black Raspberry Jam OR Blueberry Bourbon & Cardamom Jam
Method of Prep
Preheat oven to 350 degrees Fahrenheit.
Par-cook bacon for 15 minutes at 350 F degrees or until slightly brown.
Reserve bacon fat.
Cut the whole pork tenderloins into four equal pieces, about 2 – 3 inches thick.
Take the par-cooked bacon and wrap the pork tenderloin with them. Secure the bacon wth a toothpick.
Mix the Bourbon Smoked Garlic Salt and the Bourbon Smoked Citrus Pepper together in a small bowl.
Lightly dip both the top and the bottom of the bacon-wrapped filets in the spice mixture, shake off any excess.
Take a medium-sized oven-safe pan ( like a cast iron ) and place it on medium-high heat.
Add a small spoonful of the rendered bacon fat to the pan. Allow the pan to come to medium-high heat and carefully place one side of all of the bacon-wrapped filets down onto the hot pan. Let each filet get a nice sear in the hot pan, which will take about 3-4 minutes. Once you flip all the golden brown filets set the pan into the preheated oven and let them roast for 15-20 minutes or until they reach an internal temperature of 160 degrees Fahrenheit.
Carefully remove the hot pan from the oven and place it back on the stovetop.
Remove the cooked bacon-wrapped filets and place them on serving dish to rest.
Add the bourbon, apple cider vinegar, and fresh fruit to the hot pan that the filets were just cooking in.
With a wooden spoon slowly agitate sauce until it reduces by half on medium heat which takes 4-5 minutes, making sure to dissolve the brown pan drippings into the flavorful sauce.
Turn off the heat and add the Bourbon Barrel Aged Pure Cane Sorghum and Jam and stir the chutney for 3 minutes until incorporated.
With a spoon, pour a few tablespoons of the chutney unto the tops of all the bacon-wrapped filets and serve immediately.
*** Don’t forget to remove and discard the toothpicks from the filets ***
Chef Loreal Cooking Tip
What is chutney? A chutney is a condiment of fruits or veggies with sugar, vinegar, and spices. This is a super flavorful and easy to make with minimal ingredients and effort. I love to use seasonal ingredients, in this case, peaches and blueberries!