Bacon Cider Pork

Directions

1. 1
   Trim tenderloin of fat and silverskin and cut into steaks about 1 1/2 inch thick.
2. 2
   Season with salt and pepper.
3. 3
   Wrap each steak with a strip of bacon and secure with a toothpick.
4. 4
   Heat oil in a large ovenproof saute pan over medium-high and saute pork 5 minutes per side, or until browned.
5. 5
   Tip the steaks on their edges to brown the bacon, rolling them as they brown, about 3 minutes total.
6. 6
   Cover and finish cooking to an internal temperature of 145F, about 5 minutes.
7. 7
   Remove pork and keep warm; pour off all but 1 tablespoon drippings.
8. 8
   Saute shallots for 2 minutes in the same pan, stirring constantly.
9. 9
   Deglaze with cider, scraping up the brown bits and simmer 2 minutes.
10. 10
    Then add butter, swirling until melted.
11. 11
    Return pork to pan along with any accumulated juices and season sauce with salt and pepper.