烟肉包猪柳大虾（Bacon Wrapped Pork Tenderloin with Shrimp）

Yield: Serves 6 

Cooking Time: 45 minutes

Preparation Time: 20 minutes 

 

Ingredients

 

Pork: 

1 lb (500 g) Ontario pork tenderloin, trimmed 

1/2 tsp (2 mL) fresh cracked pepper 

6 strips bacon 

 

Shrimp: 

1 Tbsp (15 mL) grape seed oil (or vegetable oil) 

1 lb (500 g) shrimp 

1/4 cup (55 mL) fresh lime juice 

1/4 cup (55 mL) water 

1/2 tsp (2 mL) ground cumin 

1/2 tsp (2 mL) ground cardamom 

1/2 tsp (2 mL) EACH: salt and pepper 

 

Sauce: 

1 tsp (5 mL) vegetable oil 

1/4 cup (55 mL) minced shallots 

2 Tbsp (30 mL) brandy 

1/4 cup (55 mL) dry red wine 

2 cups (500 mL) beef stock 

1/2 tsp (2 mL) EACH: salt and pepper 

3 sprigs fresh thyme 

1/4 tsp (1 mL) smoked paprika 

1/4 tsp (1 mL) horseradish 

1/4 tsp (1 mL) Dijon mustard 

1 tsp (5 mL) cornstarch 

3 Tbsp (45 mL) water 

 

Cooking Instructions

Preheat oven to 400°F (200°C). Season pork with fresh pepper. Wrap bacon around pork, securing with toothpicks if necessary. Arrange on a foil-lined baking sheet and roast until bacon is crisp and pork has just a hint of pink remaining, about 25 minutes. Let rest for 5 minutes before slicing into six rounds, internal temperature should be 160°F (71°C).

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.

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.

 

Tip: 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.