Amy’s Louisiana Kitchen From Union Parish
Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube.
- 1 pound PORK LOIN
- 12 SLICES BACON
- SALT AND PEPPER
- 1/4 CUP SHALLOTS, CHOPPED
- 3/4 CUP CABERNET SAVINGNON WINE
- 1 CUP BEEF CONSOMME
Slice Pork loin into 2 medallions and wrap each one with a slice of bacon. Secure the bacon with a toothpick. Chop the rest of the bacon slices into small pieces and cook in an iron skillet until browned. Drain on a paper towel. Into the bacon grease saute the shallots for a couple of minutes on medium low heat and sprinkle with salt and pepper. Add the wine and beef broth and bring to a boil, Lower heat and let reduce for about 15 minutes to thicken.
In a separate iron skillet heat a large spoonful of the bacon grease. Cook the pork medallions in the skillet 3 minutes on each side. Then place the entire skillet with the pork into the preheated 400 degrees F / 204 degrees C and bake for 10 minutes until no longer pink in the center. Drizzle the reduction sauce on each medallion and sprinkle with pieces of the cooked bacon.