Bacon Wrapped Pork Tenderloin with Persimmons and Arbol Chiles

1 1/2 lb pork tenderloin
4 strips thick cut bacon
1 Fuyu persimmon, cut cross-wise into thin disks
10 dried Arbol Chiles
2 cloves garlic, thinly sliced
salt/pepper
ground ginger
ground cumin
olive oil

SAUCE

3 Tablespoons apple cider vinegar
1/2 small onion, diced
1/2 Fuyu persimmon, peeled & chopped small
1 cup chicken broth
ground ginger
cayenne pepper
olive oil
1 Tablespoon butter

TENDERLOIN

Preheat oven to 350 degrees F. Clean tenderloin and pat dry with paper towels. Sprinkle generously with salt & pepper. Sprinkle lightly with ginger and cumin. Drizzle olive oil in baking dish large enough for tenderloin (9 x 13). Lay bacon strips crosswise in dish. On top of bacon lay persimmon slices, then arbol chiles and garlic slices. Lay tenderloin on one side of dish and roll across, wrapping bacon around persimmons, chiles and garlic. Tuck ends of bacon under tenderloin. Roast in oven until thermometer reads 160 degrees F in thickest part of tenderloin (about 30 minutes). Remove tenderloin from oven, take out of baking dish, and let rest 10 minutes on clean dish while making sauce.

SAUCE

Pour vinegar into baking dish, swirl, and let sit. Meanwhile heat a tablespoon of olive oil and butter over medium heat in a sauce pan. Add onion and saute 3 minutes. Swirl vinegar in baking dish again and pour into sauce pan with onions. Simmer 3 minutes. Add persimmon and pinches of ginger and cayenne and simmer another 2 minutes. Add chicken broth and simmer until persimmon is very soft and sauce is reduced and thickened (about 5 minutes).

Slice tenderloin through bacon into 1/4 inch slices. Arrange medallions on plate and pour sauce over generously. Enjoy with a spicy Pinot Noir. Perfect for the holiday season.

Pinot Noir Pairing Recommendations

2006 St. Innocent Seven Springs Pinot Noir
2005 Evesham Wood 'Le Puits Sec' Pinot Noir