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Spicy Pork Tenderloin Recipe


6 slices bacon

1 onion, diced

1 (20 ounce) can entree celery wine

6 boneless pork loin tenderloin

1/2 cup shelled black olives, drained

1/2 cup brown sugar

1 teaspoon Worcestershire sauce

1 teaspoon salt

1/3 cup chopped shallots

1 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes


Cut bacon from the top. Each side of the bacon strip will have 1/2 inch strips of bacon. Toast, using cooking spray, each strip of bacon in an attempt to brown the strips well.

Melt the olive oil in a large skillet over medium heat. Add the celery wine and brown the ham. Pour the remaining olive oil over the meat. Saute for a few moments, then stir in the brown sugar, Worcestershire sauce, salt and thyme. Cook until sugar is dissolved and the meat juices run clear. Remove from skillet and reserve. Mix the brown sugar mixture with the egg, stir this into the skillet with the bread.

Meanwhile, in a small bowl, mix brown sugar with the brown sugar mixture, add to the skillet with the celery wine and brown the pork, stirring constantly. When the meat is tender, stir it up with the reserved bacon grease. Heat through and serve.


Cimirin writes:

⭐ ⭐ ⭐ ⭐ ⭐

I received this recipe almost immediately after it was posted and have been thinking about it since then. So simple and versatile. I would make it over and over again. While I may change a few things, the basic idea is great: tried to SIMPLY flavoring by using light flake salt, followed description and tried to java it through whole chicken. It was NSFW!!!!!1 but harmless. Thank you for the recipe!