1
Preheat the oven to 400° F. Tuck the small end of the tenderloin underneath to create even thickness. Cut each tenderloin into 6 medallions.
2
Rub the cut sides of each medallion with crushed peppercorns and salt. Wrap half a slice of bacon around each medallion; secure with butcher’s twine.
3
Heat the oil in a medium skillet over medium-high heat. Brown the medallions on all sides for 10 minutes or until golden.
4
Transfer to a baking sheet. Reserve the skillet.
5
Roast the medallions for 8 to 10 minutes or until an instant-read thermometer registers 145° F when inserted into the center of the pork and bacon is crisp.
6
Remove the twine from each medallion. Meanwhile, set the reserved skillet over medium heat. Add the shallot and rosemary. Cook, stirring constantly, for 2 minutes or until softened.
7
Pour in the red wine; simmer for 3 minutes or until reduced by half.
8
Stir in the broth; bring to a boil. Simmer for 10 minutes or until reduced by half.
9
Remove from heat; whisk in the butter, one cube at a time.
10
Place 2 medallions on each plate and top with sauce.
