Pork Tenderloin with Irish Whiskey Garlic Cream

Ingredients:

1 large pork tenderloin, cut into 6 medallions

6 strips of good bacon

6 toothpicks

1/4 cup Irish whiskey

2 cloves, fresh garlic, smashed

1 cup whipping cream

2 cloves garlic, smashed

1/4 cup irish whiskey

Sprinkle with parsley

Salt and pepper to taste

Directions:

Wrap the bacon around the prok and secure with a toothpick.  Place in a dish, pour over the whiskey rub with garlic and sprinkle with salt and pepper, let sit for 30 to 45 minutes. 

Heat saute pan over medium-high heat, add 1 tablespoon olive oil and place the pork in, sear on one side, then flip and finish in a 375 degree oven for 8 to 10 minutes.  When done, remove from pan and place on a plate to rest and keep warm.  Drain the grease from the pan, add the garlic, stirring for a minute then pull off the stove, add the whiskey, carefully place back on the stove and flame the whiskey. 

Add the cream and reduce by half, season with salt and pepper.  Remove the toothpicks from the pork, pour any of the juices into the sauce and serve with mashed potatoes and a sprinkle of parsley.