Siren Hall Tenderloin Recipe

Bacon-wrapped pork tenderloin with creamy white polenta and roasted Brussels sprouts with pancetta made with the Workshop Brewing Company's Ball Peen ESB is a recipe from Siren Hall Chef, Michael Peterson. Get all four of Peterson's delicious Northern Michigan microbrew recipes, including beer from Workshop Brewing Company, Left Foot Charley, Right Brain Brewery and Short's Brewing Co., in the January 2015 issue of Traverse, Northern Michigan's Magazine.



Pork Tenderloin
  • 1 large pork tenderloin cleaned of silver skin
  • 2 to 3 cups Ball Peen ESB beer
  • 10 to 12 strips of bacon
  • Salt and pepper
  • 3  cups water
  • 1 tablespoon butter
  • ¾ cup fine white polenta
  • 1 ½ cups heavy cream
  • 1 cup grated Parmesan
  • Salt and pepper
15  Brussels sprouts
  • 6 ounces pancetta sliced thin
  • 3  tablespoons olive oil
  • Salt and pepper


Place pork tenderloin in a small shallow baking dish and cover with beer; place in refrigerator for up to 4 hours. Then place pork on a towel to dry. Season with salt and pepper. Spread a large piece of plastic wrap, and lay the strips of bacon on it, overlapping slightly until the bacon is as wide as the pork tenderloin. Place another piece of plastic wrap over top of the bacon and lightly pound to bring the bacon together. Then remove top piece of plastic. Place pork at the top of the bacon and roll the pork in the bacon. Heat a large skillet to medium and add pork with the seam of the bacon down. Cook till golden, and continue to rotate till the bacon is completely golden brown, then place in an oven for 24 minutes at 350 degrees. Take out of oven and let rest for 10 minutes. Slice and place over polenta. Polenta Heat water and butter on medium heat till warm. Add polenta and whisk till the polenta comes to a soft boil. Continue to cook for 15 minutes, adding more water if needed. Then add cream and cook for about 10 more minutes. Taste the polenta before you add the cheese, and if the polenta is still gritty, continue to cook for 5 to 7 minutes more. When thoroughly cooked, remove from the heat and stir in the Parmesan. Season to taste and keep warm till ready to serve. Brussels Sprouts Peel the leaves off of each Brussels sprout by cutting at the base, and put into a bowl.  (You will end up with the hearts of the Brussels sprouts, which can be saved, steamed and served with another meal.) Toss the leaves in olive oil and salt and pepper. Lay the leaves out on a sheet pan and cook in a convection oven at 350 degrees for 8 to 12 minutes, until they are golden brown (you will not be able to stop eating them, and even your kids will like them). Sauté the pancetta till lightly golden brown. Spread the polenta on a plate. Slice pork and fan over polenta. Garnish with Brussels sprouts and the pancetta.