{"id":12970,"date":"2014-01-03T16:30:52","date_gmt":"2014-01-03T23:30:52","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=12970"},"modified":"2014-01-03T16:30:52","modified_gmt":"2014-01-03T23:30:52","slug":"bacon-cider-pork-tenderloin","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=12970","title":{"rendered":"Bacon &#038; Cider Pork Tenderloin"},"content":{"rendered":"<div>\n<p>1 pork tenderloin (1.5-2 pounds)<\/p>\n<\/div>\n<p>Salt &amp; Pepper<\/p>\n<p>1 T. Olive Oil<\/p>\n<p>8 Strips thin-sliced bacon<\/p>\n<p>1\/4 C. Shallots, Minced<\/p>\n<p>1\/2 C. Apple Cider or juice<\/p>\n<p>2 T. unsalted cold butter slice<\/p>\n<p>&nbsp;<\/p>\n<p>Trim tenderloin of fat and silver skin and cut into streaks (about 1 1\/2 &#8221; thick) Season with Salt and pepper. Wrap each steak with a strip of bacon and secure with a toothpick. Heat oil in a large ovenproof saut\u00c3\u00a9 pan over medium-high and saut\u00c3\u00a9 pork until browned, 5 minutes per side. 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 145 degrees, about 5 minutes. Remove pork and keep warm, pour off all but 1 T drippings. Saut\u00c3\u00a9 shallots 2 minutes in same pan, stirring constantly. Deglaze with cider, scraping up browned bits; simmer 2 minutes, then add butter, swirling until melted. Return pork to pan along with any accumulated juices. Season sauce with salt and pepper to taste. Remover toothpicks before serving.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Yield:<\/p>\n<p>Calories:<\/p>\n<p>Fat:<\/p>\n<p>Fiber:<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 pork tenderloin (1.5-2 pounds) Salt &amp; Pepper 1 T. Olive Oil 8 Strips thin-sliced bacon 1\/4 C. Shallots, Minced 1\/2 C. Apple Cider or juice 2 T. unsalted cold butter slice &nbsp; Trim tenderloin of fat and silver skin and cut into streaks (about 1 1\/2 &#8221; thick) Season with Salt and pepper. Wrap each steak with a strip of bacon and secure with a toothpick. Heat oil in a large ovenproof saut\u00c3\u00a9 pan over medium-high and saut\u00c3\u00a9 pork&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=12970\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[113],"class_list":["post-12970","post","type-post","status-publish","format-standard","hentry","category-pork","tag-bacon"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/12970","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12970"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/12970\/revisions"}],"predecessor-version":[{"id":12971,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/12970\/revisions\/12971"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12970"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}