Pork Tenderloin w/ Bacon Cider Glaze

A longer cook time than I usually prefer, this recipe remains a time and energy saver. Unlike the Pork Tenderloin Loin w/ Citrus Soy recipe suggestion, this does not require overnight marinating. The result is a moist loin with a full flavored glaze.

Ingredients
4lb Pork Tenderloin
* 10-12 black peppercorns
* 2 1/4 teaspoon garlic powder  
* 3 tablespoons brown sugar  
1 large sprig rosemary

1 1/2 teaspoon salt                                                             
3 cups apple cider

1 1/2 teaspoon ground black pepper                                 
2 cups chicken stock                                        
2 tablespoon Worcestershire                                              
2bay leaves
6 strips of bacon                                                        
1/2 cup shallots, diced
4 large garlic cloves, minced

Directions
1. Combine the salt, black pepper, garlic powder, brown sugar and use as rub ("*")

2. Preheat oven 350F. Place loin on wire rack bake sheet for 15 min.

3. Slice bacon into cubes, cook in saucepan until well rendered, remove bacon and set aside.
4. Sweat shallot & garlic in bacon fat for 4-5min; return bacon along with remaining ingredients.
5. Bring to boil and reduce by 1/3. Pour through strainer and return liquid to the pan.
6. Take remaining ingredients in the strainer and apply to tenderloin and bake for 25min (155F)

7. Remove and let rest for at least 10 minutes, slice and drizzle with glaze prior to serving.

Substitutions
Add 1 teaspoon more black pepper and/or season to taste if you do not have Peppercorns. For the creative, you can substitute Pomegranate juice or Pear Juice instead of Apple Cider and add 1 teaspoon White Wine Vinegar.

Suggestions
To retain the moisture in the loin, you may pan sear your loin for a minute on each side using olive oil in a med-high heated pan on stovetop. If you have a grill, this recipe is excellent grilled medium high, turning as needed to score the loin and evenly till 155F internal temperature.