Recipe 1002 - Pork Tenderloin with Apricot Gastrique and Bacon, Balsamic Brussel Sprouts

Recipe 1002 - Pork Tenderloin with Apricot Gastrique and Bacon, Balsamic Brussel Sprouts

Pork Tenderloin with Apricot Gastric &

Bacon Balsamic Brussel Sprouts




1-2 lb            Pork Tenderloin

2-4 T              YUM PIG ORIGINAL BUTT RUB

2-5 T             Good olive oil


1 C               Apricot Preserves

4-8 oz            Port wine


1 lb                Brussel Sprouts

1 lb                Bacon

2-3 T             Balsamic Vinegar



Pre heat oven 300 degrees.  Place a heavy skillet on the stove and turn to medium heat to pre heat. 

Take 2-3 T of ORIGINAL BUTT Rub and place it in a small dish with 2-3 T of olive oil.  Combine and make a paste.  Place ORIGINAL BUTT Rub on top over tenderloin. Coat liberally.  It may require additional rub depending on the size of the tenderloin.  Place about 3 T of olive oil into the skillet.  Let it heat up and place the tenderloin rub side down in the hot oil.  You should hear the pan applauding the goodness.

While the tenderloin is cooking add more ORIGINAL BUTT Rub to the remaining exposed tenderloin.

Monitor the tenderloin closely. Cook until meat has browned about ¼ inch or more.  Turn tenderloin over an cook on the other side the same.  Also, brown the sides. 

Once you’ve completed that place heavy skillet and tenderloin in the 300 degree pre heated oven so it can finish cooking.

While this is cooking in the oven we will start on the Brussel Sprouts. 

Begin slicing the bacon into small pieces and place into a nonstick skillet on medium heat.  Cook the entire pound of bacon.

While the bacon is cooking begin cutting up the Brussel Sprouts. Cut off the bottom of the sprout then quarter the pieces and set to the side. 

Once the bacon is done place cut up Brussel Sprout pieces into the skillet with the bacon.  Stir, and the Brussel Sprouts will begin turning a brighter green.  That’s a good thing.  Once the Brussel Sprouts change color add Balsamic vinegar.  Stir.  Cover and remove from heat. 

Now let’s get back to the tenderloin.

Remove from the oven.  Place pan on the stove.  Remove tenderloin from the pan and let it rest.  DO NOT SLICE.

Turn the pan with the ‘drippings’ or ‘pork debris’ on to medium heat.  Add Port Wine.  (Remember, it ain’t a sin if you cook it in) Also, add apricot jam / preserves.  Stir mixture and let it reduce by half. This is to thicken it up. 

Once it thickens and the Apricot is well mixed.  It is finished.  Turn off heat.

Slice tenderloin and serve with gastrique and Brussel Sprouts.


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