WÜSTHOF Employee Recipes: Bacon-Wrapped Pork in Creamy Tomato Sauce
Food & Drink
Welcome to the WÜSTHOF Employee Recipe Series
Sometimes, the best way to answer age-old questions like “What should I cook tonight?” or “What should I bring to brunch?” is to simply ask around. Luckily at WÜSTHOF, we’re surrounded by exceptional kitchen knives and passionate home cooks. We heard so many brilliant recipe ideas around the proverbial water cooler that we decided to start compiling them into an employee recipe series to share with our community.
Throughout these recipes and videos, you’ll get a glimpse into the way WÜSTHOF employees like to use our premium knives in their own lives. Some of our colleagues, like Fiona, are all about fine, decorative details, like making a lovely Summer Melon Cake out of the season’s peak produce. Others, like Raphael, use cooking to feel connected to loved ones, such as his family recipe for bigos, a Polish-style hunter’s stew.
Home cooks are WÜSTHOF’s greatest inspiration, and we’re so grateful that some wonderful cooks (and colleagues!) are here to help us spark an appetite. They’re in charge of the recipes, and we’re in charge of the perfect kitchen tools. Win-win!
Bacon-Wrapped Pork in Creamy Tomato Sauce with Cauliflower & Mashed Sweet Potatoes
Sven Neuhaus
Customer Service Manager
Ingredients
Cauliflower & Mashed Sweet Potatoes
2 large sweet potatoes
1 large head of cauliflower
Salt
2 tablespoons butter
Bacon-Wrapped Pork
1 large yellow onion
1 ½ pounds pork tenderloin
2 tablespoons Dijon mustard
8 to 12 strips of bacon (depending on the length of your tenderloin)
1 tablespoon olive oil
Creamy Tomato Sauce
8 ounces cream cheese, softened to room temperature1 cup heavy cream
1 tablespoon tomato paste
Salt
Directions
Preheat the oven to 350°F with a rack set in the center. Bring two medium pots of salted water to a boil over high heat.
Peel and chop the sweet potatoes into 2-inch pieces. Using a paring knife, remove the stem from the cauliflower and cut the cauliflower into florets. Add the cauliflower to one pot of boiling water and the sweet potatoes to the other. Boil until fork-tender, about 10 minutes for the cauliflower and 15 to 20 minutes for the sweet potatoes. Drain and set aside in two separate bowls.
Mash the sweet potato with the butter until the butter has melted and the sweet potatoes have transformed into a coarse purée. Tent the mashed sweet potatoes and cauliflower with foil to keep warm and set aside.
To make the bacon-wrapped pork, start by dicing the onion. Set aside.
Lay the bacon strips vertically on a cutting board with each piece slightly overlapping. Rub the pork end to end with the mustard, then lay the pork perpendicularly on top of the bacon at the end closest to you. Wrap the bacon over one side of the pork and roll until the tenderloin is completely wrapped in the bacon. Roll the pork once more so the bacon seam is facing downward.
Heat the oil in a large skillet over medium heat. Carefully add the bacon-wrapped pork seam-side down. Sear undisturbed until the bacon fat begins to render and brown, about 5 minutes. Using tongs, turn and sear the tenderloin until it is browned on all sides, 4 to 7 minutes more in total. Reserving the skillet with the bacon fat, transfer the seared bacon-wrapped pork to an ovenproof baking dish about twice the size of the tenderloin itself (medium to large will work). Set aside.
Return the skillet with the bacon fat to medium heat. Add the reserved diced onion and cook, stirring often, until the onion is browned and tender, about 5 minutes. Spoon the onions on top of the bacon-wrapped pork.
To make the creamy tomato sauce, whisk the softened cream cheese, cream, tomato paste, and a pinch of salt in a medium bowl until smooth. Pour the sauce evenly over the bacon-wrapped pork and onions.
Transfer the sauced pork to the prepared oven. Roast until the sauce has thickened and the bacon-wrapped pork is browned and cooked-through, 18 to 23 minutes.
Rest the bacon-wrapped pork in the sauce for 10 minutes before slicing and serving alongside the cauliflower and mashed sweet potatoes.
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