Ingredients

Pork:
1 lb (500 g) Ontario pork tenderloin, trimmed
1/2 t (2 mL) fresh cracked pepper
6 strips bacon

Shrimp:
1 T (15 mL) grape seed oil (or vegetable oil)
1 lb (500 g) shrimp
1/4 c (50 mL) fresh lime juice
1/4 c (50 mL) water
1/2 t (2 mL) ground cumin
1/2 t (2 mL) ground cardamom
1/2 t (2 mL) EACH: salt and pepper

Sauce:
1 t (5 mL) vegetable oil
1/4 c (50 mL) minced shallots
2 T (30 mL) brandy
1/4 c (50 mL dry red wine
2 c (500 mL) beef stock
1/2 t (2 mL) EACH: salt and pepper
3 sprigs fresh thyme
1/4 t (1 mL) smoked paprika
1/4 t (1 mL) horseradish
1/4 t (1 mL) Dijon mustard
1 t (5 mL) cornstarch
3 T (45 mL) water

Directions

1. Season pork with fresh pepper. Wrap bacon around pork, securing with toothpicks if necessary. Arrange on a foil-lined baking sheet and roast in a 400°F (200°C) until bacon is crisp and pork has just a hint of pink remaining, about 25 minutes.
2. Let rest for 10 minutes before slicing into six rounds.
3. In large skillet, heat oil over medium high heat and cook shrimp until pink on one side.
4. Whisk together lime juice, water, cumin, cardamom, salt and pepper. Turn shrimp over and pour in lime juice mixture. Cook just until shrimp are opaque, about 2 minutes more.
5. In saucepan, heat oil over medium high heat; add shallots and cook until tender, about 3 minutes. Stir in brandy and reduce until almost evaporated. Stir in red wine, scraping any bits from the pan, until wine is reduced to a glaze, about 2 minutes.
6. Add beef stock, salt, pepper and thyme, reduce heat and simmer for 30 minutes. Remove thyme and stir in paprika, horseradish and Dijon mustard.
7. In small bowl, stir cornstarch and water until smooth. Slowly stir into sauce until it is thick enough to coat the back of a spoon, about 2 minutes.

To serve: On a warmed plate, arrange a piece of pork with 2 – 3 shrimp and serve with rice and sautéed seasonal vegetables. Drizzle with sauce. Repeat 5 times.