PORTLAND, Maine — Maine Restaurant Week kicks off on Friday, March 1, and runs through March 12 with restaurants from Wells to Presque Isle participating. Chefs will include special menu items for diners, including David Turin. Turin is the owner and chef of David’s Restaurant in Portland and David’s 388 in South Portland.
One of the dishes he’ll be offering is pork filet mignon wrapped in bacon with bourbon, bacon, and maple butter.
To make it at home, follow the recipe below.
Ingredients:
For Pork
- 2, 12 oz pork tenderloins – defatted, sliver
- 4 strips of bacon
- Dried rosemary
- Dried thyme
- Fresh cracked pepper
- Kosher salt
Method of Preparation – Pork
- Cut pork tenderloins into 2-inch thick medallions, combine pieces to make filet mignons.
- Season filets with the spice blend.
- Wrap in bacon, hold bacon on with a skewer or toothpick.
- Cook in a combination of butter and olive oil on medium heat, You can either turn filets on edge to crisp bacon or place filets in a hot oven.
- Rest 3 to 5 minutes before serving topped with a sliced or scoop of the bourbon, maple and bacon butter.
Ingredients Maple Bacon butter
- ½ pound butter, unsalted — very soft
- ½ cup — about 6 strips of bacon, cooked, minced, drained, reserve some fat
- 1 tablespoon reserved bacon fat
- 2 tablespoon maple syrup
- 2 tablespoon bourbon
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon chopped parsley
- 1 tablespoon scallion, minced
Method of Preparation — Maple, Bacon butter
- Combine all ingredients in a mixing bowl and mix until evenly combined.
- Either roll in parchment paper and chill or leave at room temperature and scoop to serve
- Butter can be refrigerated or frozen for future use