Preheat a grill or grill pan to medium-high. Season the pork tenderloin all over with salt and pepper, then drizzle with extra virgin olive oil.

Grill on all sides for 5-10 minutes, for medium.

In a sauté pan, fry the bacon with 1 tablespoon olive oil until crisp and fat is rendered, about 5 minutes. Add the sugar, stirring to keep it from burning, and cook for 1 minute. Deglaze the pan with whiskey, once the alcohol has cooked off, and add the apple cider and a splash of sherry vinegar.

To make the salad, combine the apples and watercress. In a small bowl, whisk together the sliced shallot, dijon mustard, sherry vinegar, a pinch of salt and pepper, and then, in a thin stream, add 1/4 cup olive oil, whisking to keep emulsified. Toss the watercress and apples in the salad.

Slice the tenderloin and serve drizzled with sauce. Serve a salad alongside.