PORK TENDERLOIN WITH DEMI-GLACE
2 Pound Pork tenderloin
Ground black pepper and kosher salt to taste
2 Slices Turkey bacon
2/3 Cup Dry red wine
1 1/2 tsp Fresh rosemary leaves, minced
1 Red bell pepper, sliced
1 1/2 Cup Sliced mushrooms
1 Cup Dried cranberries
1 1/3 Cups Veal demiglace
Pat pork tenderloin dry and season with kosher salt and black pepper. Cut turkey bacon into 1 1/2-inch pieces. In a heavy kettle or dutch oven just larger than the tenderloin, cook bacon over moderate heat until crisp and transfer with a slotted spoon to a bowl. Increase heat to moderately high and brown tenderloin on all sides, about 5 minutes total. Transfer tenderloin to a plate.
Add wine, cooked bacon, and rosemary to kettle and boil for 1 minute. Return tenderloin to kettle, cover, and simmer on extreme low heat for 25 minutes, turning occasionally. Transfer tenderloin to a cutting board and let it stand for 10 minutes.
Remove the bacon from the remaining sauce. Add red pepper, mushrooms, dried cranberries and demi-glace to kettle and boil sauce over moderate heat until slightly thickened.
Cut tenderloin into thin slices and arrange on a platter. Spoon some of the sauce over the tenderloin and garnish with rosemary sprigs. Serve remaining sauce on the side.
Demi-glace can be found at most specialty food stores.