How To Make Maple Bacon-Wrapped Pork Tenderloin with Rosemary Cherry Sauce
For an elegant dinner, make this pork tenderloin that comes wrapped in bacon and served with a tart and sweet cherry-rosemary sauce.
Serves:
Ingredients
- 2lbpork tenderloin,rinsed and silver skin removed
- 8slicesmaple bacon
- 1tbspvegetable oil,or canola oil
- 1tbspolive oil
- 1cupthinly-sliced red onions
- 3clovesgarlic,minced
- 1cupdried cherries
- 1tbspfresh rosemary,or 1 tsp dried, chopped
- 1½cupschicken stock
- 1tbspred wine vinegar
- 1tbspcornstarch
Instructions
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Preheat oven to 375 degrees F. Wrap the tenderloin with the strips of bacon in an even layer, securing with toothpicks.
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Heat oil in a large skillet over high heat. Then add the pork and sear it on all sides, about 2 minutes per side, until browned. Once seared, transfer the pork to a baking pan covered with aluminum foil (for easy cleanup).
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Then bake for 20 minutes, or until the internal temperature reads 140 degrees F. Serve pork covered with pan sauce.
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In the same skillet used to sear the pork, heat the olive oil on medium-high heat. Add the onions, garlic, dried cherries, and rosemary. Saute for about 6 minutes or until the onions are cooked. Add the chicken stock and continue cooking until the sauce comes to a boil.
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While the broth heats, whisk together the vinegar and cornstarch in a separate bowl. Once the broth is boiling, whisk in the cornstarch mixture until evenly blended. Let sauce boil for an additional 1 to 2 minutes until thickened, then remove pan from heat and cover until serving.
Nutrition
- Calories: 768.63kcal
- Fat: 39.35g
- Saturated Fat: 11.46g
- Trans Fat: 0.19g
- Monounsaturated Fat: 18.78g
- Polyunsaturated Fat: 6.26g
- Carbohydrates: 42.50g
- Fiber: 1.81g
- Sugar: 30.58g
- Protein: 57.52g
- Cholesterol: 188.40mg
- Sodium: 638.43mg
- Calcium: 49.32mg
- Potassium: 1322.86mg
- Iron: 3.09mg
- Vitamin A: 64.30µg
- Vitamin C: 11.67mg
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