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SERVES:

2

INGREDIENTS:

• 1 14-16 ounce pork tenderloin fillet
• Approx. 8 slices bacon (regular cut, not thick cut works best)
• Wooden toothpicks for securing bacon
• Approx 6 cups chopped escarole
• Approx.2 cups chopped radicchio
• 2 Tbs Dijon mustard and 3-4 Tbs honey whisked together

PROCEDURE:

Cut the pork crosswise into 1 1/2-inch thick medallions and then wrap each one with a slice of bacon and secure the ends with a wooden toothpick.

Use a large nonstick pan, on medium to medium high heat, to cook the pork on the bacon side rolling it around as it cooks so that it crisps up all the way around and cooks through. Once the bacon has crisped up all around, finish cooking the pork through on the flat sides.

Once the pork is cooked to your liking, take it out of the pan, let it rest on a clean plate and pour off some of the bacon fat if it seems like there is a lot in the pan and then add the chopped greens to that and get those going.

The idea is to cook the greens until they're nicely wilted and then it's time to eat.

Remove the toothpicks from the pork and place those over the top of some of the greens and finish by drizzling some of the honey mustard over the top of everything.

HINTS:

If you do use thick cut bacon for this you may only need 1/2 slice for each medallion, otherwise the bacon never really cooks through. Use a little more escarole and leave out the radicchio if you want.