Filets de porc enveloppés de bacon, sauce au bourbon

Ingrédients

• 1 cup bourbon
• 1/2 cup brown sugar
• 1/2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1/2 tablespoon lemon juice
• 1/4 cup apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2-1 1/2 lb pork tenderloins (usually comes in one package)
• 4 cloves garlic minced
• 3 tablespoons olive oil
• 3 teaspoons smoked paprika (or regular)
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8-10 slices regular cut bacon

Préparation

1. 1

   --- For the bourbon sauce ---

2. 2

   In a medium saucepan, add the bourbon, sugar, ketchup, Worcestershire, vinegar, lemon juice, and salt and pepper. Whisk together carefully until combined. Bring to a simmer over medium heat. Simmer uncovered for 45 minutes or until reduced by 1/3 and thickened. Remove and let cool until needed. Pour about 1/4 of the sauce into a separate bowl and set aside to save for dipping sauce.

3. 3

   --- For the tenderloin ---

4. 4

   Combine the olive oil, paprika, cayenne pepper, salt, pepper, and garlic in a small bowl. Rub all the mixture into the tenderloins. Wrap the bacon strips around the tenderloin, securing with toothpicks if needed

5. 5

   Heat a grill on medium-high heat. Place the bacon-wrapped tenderloins over the heat and grill for 20-22 minutes, rotating 1/4 turn every 4-5 minutes or until they reach the internal temperature of 145 degrees. Brush some of the bourbon sauce generously over the top of the tenderloin.

6. 6

   Remove the tenderloin from the grill and place it on a plate. Let rest 10 minutes before slicing.