Bacon Wrapped Pork Tenderloin with Shrimp
“I am proud of what Homegrown Ontario stands for – cooking with Ontario meat at Ste. Anne’s backs up the promise I make to my customers to serve only the very best.”
Chef Christopher Ennew – Ste. Anne’s Country Inn and Spa
Bounty of the land meets fruit of the sea in this unique offering from Ste. Anne’s Country Inn and Spa. The succulent shrimp is accented with lime and the tender Ontario pork tenderloin drizzled with a rich red wine sauce.
| Pork: | ||
| 1 lb | Ontario pork tenderloin, trimmed | 500 g |
| 1/2 tsp | fresh cracked pepper | 2 mL |
| 6 | strips bacon | 6 |
Season pork with fresh pepper. Wrap bacon around pork, securing with toothpicks if necessary. Arrange on a foil-lined baking sheet and roast in a 400°F (200°C) until bacon is crisp and pork has just a hint of pink remaining, about 25 minutes. Let rest for 10 minutes before slicing into six rounds.
| Shrimp: | ||
| 1 tbsp | grape seed oil (or vegetable oil) | 15 mL |
| 1 lb | shrimp | 500 g |
| 1/4 cup | fresh lime juice | 50 mL |
| 1/4 cup | water | 50 mL |
| 1/2 tsp | ground cumin | 2 mL |
| 1/2 tsp | ground cardamom | 2 mL |
| 1/2 tsp | each salt and pepper | 2 mL |
In large skillet, heat oil over medium high heat and cook shrimp until pink on one side. Whisk together lime juice, water, cumin, cardamom, salt and pepper. Turn shrimp over and pour in lime juice mixture. Cook just until shrimp are opaque, about 2 minutes more.
| Sauce: | ||
| 1 tsp | vegetable oil | 5 mL |
| 1/4 cup | minced shallots | 50 mL |
| 2 tbsp | brandy | 30 mL |
| 1/4 cup | dry red wine | 50 mL |
| 2 cups | beef stock | 500 mL |
| 1/2 tsp | each salt and pepper | 2 mL |
| 3 | sprigs fresh thyme | 3 |
| 1/4 tsp | smoked paprika | 1 mL |
| 1/4 tsp | horseradish | 1 mL |
| 1/4 tsp | Dijon mustard | 1 mL |
| 1 tsp | cornstarch | 5 mL |
| 3 tbsp | water | 45 mL |
In saucepan, heat oil over medium high heat; add shallots and cook until tender, about 3 minutes. Stir in brandy and reduce until almost evaporated. Stir in red wine, scraping any bits from the pan, until wine is reduced to a glaze, about 2 minutes. Add beef stock, salt, pepper and thyme, reduce heat and simmer for 30 minutes. Remove thyme and stir in paprika, horseradish and Dijon mustard. In small bowl, stir cornstarch and water until smooth. Slowly stir into sauce until it is thick enough to coat the back of a spoon, about 2 minutes.
To serve: On a warmed plate, arrange a piece of pork with 2 – 3 shrimp and serve with rice and sautéed seasonal vegetables. Drizzle with sauce. Repeat 5 times.
Makes 6 servings.
Source: Homegrown Ontario (www.homegrownontario.ca) adapted from Chef Christopher Ennew
