A healthy, weeknight alternative to that festive holiday ham. Lean pork tenderloin, some bright mandarin oranges and a few bits of bacon make this fast work night roast feel a bit special.
- 1 pork tenderloin
- Salt and pepper, to taste
- 2 strips bacon, sliced into ¼ inch pieces
- 6 mandarin oranges, divided
- 2 shallots, peeled and halved
- ½ cup beer
- 1 tsp. mustard
- Set oven at 400o F and liberally season the pork tenderloin with salt and pepper. Peel three mandarins and divide into segments. Place a cast iron skillet over medium-high heat and cook the bacon until the fat is rendered and the bacon is crisp - about 5 minutes. Remove the bacon from the pan and leave the drippings. Sear the pork tenderloin on all sides, then add the mandarin segments and the shallots to the pan. Place in the oven for 15 minutes.
- After 15 minutes, remove the skillet from the oven. Squeeze the juice of the remaining mandarins over the tenderloin, top it with the reserved cooked bacon and add beer to the pan. Return the pan to the oven until the pork reaches an internal temperature of 145o F - about another 10-15 minutes.
- Once the pork has reached temperature, remove it from the pan, along with the mandarins and shallots, leaving any accumulated juices in the skillet. Place the pan and juices over medium-high heat and whisk in the mustard. Reduce liquid until thick and season to taste with salt and pepper. Slice the tenderloin and serve with roasted mandarin segments and shallots, drizzled with pan sauce.
Rest the meat while you make the sauce