Bacon-Wrapped Pork Tenderloin with Guinness Glaze

Directions

1. Preheat the oven to 375ºF.

2. Lay out 5 overlapping slices of bacon, then diagonally roll one of the tenderloins up in the bacon, making sure that the whole tenderloin is covered.

3. Repeat with the second tenderloin, then sear seam side down in the skillet.

4. Place the tenderloins in the oven and roast for about 20 minutes, or until the bacon is crispy and tenderloins reach an internal temperature of 150ºF.

5. Transfer the tenderloins to a pan with a rack and allow to rest for about 10 minutes.

6. While the tenderloins are resting, add the shallot and garlic to the skillet and sauté for about one minute.

7. Deglaze the pan with the Guinness and reduce by half.

8. Add the stock, sage, and molasses and bring to a boil.

9. Mix the cornstarch with a bit of water and whisk it into the glaze to tighten. Return the tenderloins to the pan, gently turning to coat with the glaze,

10. To serve: Carefully slice the tenderloin on an angle. Plate with a drizzle of the glaze, buttered egg noodles, and steamed Brussels sprouts.