Mastering Michael Chiarello’s Pan-Roasted Pork Tenderloin with a Sweet & Savory Bacon-Maple Glaze

Imagine a dish so exquisite, it transforms your dinner into a gourmet experience. Picture this: a succulent, flavorful pork tenderloin, lovingly rubbed with an aromatic blend of ground fennel and coriander. It’s quickly seared to perfection on the stovetop, locking in all those juices, then finished in the oven for ultimate tenderness. But the magic doesn’t stop there. This incredible pork is then adorned with a crowning glory of crispy bacon bits and tender shallots, all glazed in a luscious maple syrup and balsamic vinegar reduction. Doesn’t that just capture your attention?

This remarkable recipe hails from one of my all-time favorite culinary maestros, the celebrated Chef Michael Chiarello. It’s a standout feature in his beautiful cookbook, At Home with Michael Chiarello. I was incredibly fortunate to meet Michael during one of our many memorable trips to California. This particular encounter happened when my husband and I were celebrating our 35th wedding anniversary – a truly special occasion that you can read more about in our fun travel post here.

We found ourselves immersed in the breathtaking heart of wine country, specifically Yountville, simply enjoying the stunning scenery. And then, completely out of the blue, I spotted him! O.M.G.! Michael Chiarello was walking directly toward me. I was so utterly starstruck and shocked that, as he passed, I blurted out, “Michael! Is that really you?” I honestly cannot express how incredibly gracious and kind he was. To be approached so spontaneously by a complete stranger, and he couldn’t have been more charming. We chatted for a moment, and I was, understandably, gushing about how much I adored his Food Network show and how I owned several of his cookbooks.

It was actually my husband who had the brilliant idea to ask for a photo, and I’m so grateful he did. Here we are, captured just outside Michael’s amazing restaurant, Bottega. As you can tell from my expression, I was totally out-of-control excited! While the photo quality might not be studio-perfect, it perfectly conveys the sheer joy and excitement of that moment. And yes, to answer your unspoken question, we absolutely did have dinner at Bottega, and it was an absolutely over-the-top, unforgettable culinary experience in every imaginable way. We will certainly be returning!

Customizing a Classic: My Recipe Adaptations

Now, let’s talk about the star of the show: the food! While Michael Chiarello’s original recipe is undeniably brilliant, I did make a few thoughtful adjustments to better suit our personal tastes and preferences. Cooking, after all, is a deeply personal journey, and making a recipe your own is part of the fun!

For example, the original recipe called for pancetta and molasses. While delicious, I sometimes find that pancetta can be quite salty, which can sometimes overpower the delicate flavors of the pork. Opting for good-quality smoked bacon made perfect sense for us, adding a familiar smoky richness without excessive saltiness. Similarly, the switch from molasses to pure maple syrup felt like a natural and intuitive decision. Maple syrup lends a smoother, more complex sweetness and a distinct aroma that beautifully complements the savory notes of the bacon and pork. Ultimately, the goal is always to create a dish that you and your loved ones will truly savor, and sometimes a few minor tweaks can make all the difference.

Crafting the Bacon-Maple Dressing: A Flavorful Topping

Let’s dive into creating the irresistible bacon-maple dressing. This topping is a symphony of sweet, salty, and savory, and it comes together in just under fifteen minutes. To ensure a smooth cooking process, it’s always a good plan to have all your ingredients prepped and ready to go before you start. This mise en place approach makes cooking a breeze!

A quick tip for cutting bacon into small, even pieces: if you find it challenging to get clean cuts, try placing the bacon in the freezer for about 30 minutes beforehand. This chills and firms it up, making it much easier to slice into perfect little lardons. Once your bacon is crisp and golden brown, push it to one side of the skillet. This allows you to easily drain off all but about two tablespoons of the rendered bacon fat. This precious fat will be the flavorful base for sautéing the shallots and garlic, building layers of deliciousness for your dressing.

One of the beauties of this bacon-maple dressing is its versatility and make-ahead potential. If you prefer to get a head start on your meal prep, you can absolutely prepare the dressing earlier in the day. Simply transfer it to your serving dish and store it in the refrigerator. When you’re ready to serve, it reheats beautifully, making dinner time less stressful and more enjoyable.

Mastering the Fennel Spice Rub: A Shortcut to Flavor

Now, let’s prepare the fennel spice rub, which will infuse our pork tenderloin with incredible aroma and flavor. What you see pictured here is my preferred “shortcut” method, perfect for those times when you want maximum flavor with minimal fuss. I simply use high-quality pre-ground spices, mixing just the right amount needed to generously coat the pork tenderloin. This convenient approach allows you to enjoy the wonderful flavor profile without the extra steps of toasting and grinding whole spices.

This particular combination of ground fennel, coriander, salt, and pepper is absolutely delicious and incredibly versatile. It’s not just for pork! Feel free to sprinkle it on roasted vegetables for an aromatic boost, or rub it onto a whole pork roast or chicken before it’s roasted for an extra layer of savory goodness. It’s a spice blend you’ll find yourself reaching for again and again.

For those who enjoy a deeper, more complex flavor and have a little extra time, I highly recommend trying Michael Chiarello’s Toasted Fennel Spice Rub. This method truly elevates the flavor of the spices:

• Start by gently toasting whole fennel seeds, coriander seeds, and whole white peppercorns in a dry skillet until fragrant. This step awakens their essential oils, intensifying their flavor.
• Allow the toasted seeds to cool completely, then grind them along with the salt until you achieve a finely ground powder. A coffee grinder dedicated to spices or a high-powered blender works wonderfully for this.
• Here’s a bonus tip: this method produces a larger batch of spice rub, which is fantastic for future meals!

If you opt for Michael’s toasted spice rub method, you’ll need approximately 1/4 cup of the finished mixture for the Pan-Roasted Pork Tenderloin recipe. The beauty of making a larger batch is that you can store it:

• The mixture can be stored in an airtight container, away from direct light and heat, for up to 4 months, maintaining its potency.
• For even longer freshness, it can be frozen for up to a year, ensuring you always have this incredible flavor booster on hand.

You can even pour some of this aromatic blend into small, decorative jars to share as thoughtful, homemade gifts for the food lovers in your life!

Perfecting the Pan-Roasted Pork Tenderloin

The beauty of pan-roasting lies in its ability to create a beautifully seared crust while keeping the interior incredibly tender and juicy. After coating your pork tenderloin generously with the aromatic spice rub, it’s quickly browned on the stovetop in a heavy-duty, ovenproof skillet. This initial sear is crucial for developing flavor and creating that desirable golden-brown exterior. Once evenly browned, the skillet is then transferred to the oven to finish cooking, ensuring the pork cooks through gently and evenly.

A crucial tip for perfectly cooked pork tenderloin is to avoid overcooking. Pork tenderloin is a lean cut and can dry out quickly if cooked too long. The sweet spot for tenderness and juiciness is when it’s still slightly pink in the middle. For a medium doneness, aim to remove the skillet from the oven when an instant-read thermometer inserted into the thickest part of the pork registers 155°F (68°C). Remember, the temperature will continue to rise a few degrees as the meat rests, so pulling it slightly before the target final temperature is ideal.

While the cooked pork tenderloin rests, allowing its juices to redistribute for maximum tenderness, you can quickly prepare a vibrant side of fresh spinach. Pour off all but about one tablespoon of the flavorful liquid from the pan, then place it over high heat and add the baby spinach. It will wilt almost instantly, usually in less than a minute. Quickly remove it from the pan and transfer it to a platter to halt the cooking process, preserving its bright green color and delicate texture. Once the pork has rested, slice it across the grain on the diagonal to reveal its juicy interior. Arrange these beautiful slices alongside the sautéed spinach.

Now for the absolute best part: generously sprinkle that amazing bacon-maple dressing over the entire dish! And seriously, be sure to offer extra dressing on the side. It’s an absolute must for every bite!

Serving Suggestions: Elevate Your Meal

This Pan-Roasted Pork Tenderloin with Bacon-Maple Dressing is a showstopper on its own, but it truly shines when paired thoughtfully with complementary sides. Can you just imagine serving this alongside a fresh, warm batch of our Sauerkraut with Bacon & Sautéed Apples? The tangy sauerkraut, balanced by the sweetness of apples and the savory crunch of bacon, offers a delightful contrast to the rich pork and dressing. This pairing elevates a traditional pork and sauerkraut combination to an entirely new level of sophisticated comfort food! It’s an unforgettable meal that balances flavors and textures beautifully.