Name: Maple Bacon-Wrapped Pork Tenderloin with Rosemary Cherry Sauce Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 lb pork tenderloin; 8 slices maple bacon; 1 tbsp Vegetable Oil; 1 tbsp olive oil; 1 cup thinly-sliced red onions; 3 cloves garlic; 1 cup dried cherries; 1 tbsp fresh rosemary; 1½ cups chicken stock; 1 tbsp red wine vinegar; 1 tbsp cornstarch

Indulge in a delightful fusion of flavors with this maple bacon-wrapped pork tenderloin, paired perfectly with a rosemary cherry sauce. This dish promises a gourmet experience that's both savory and slightly sweet, ideal for special occasions or a fancy dinner at home.

Photos of Maple Bacon-Wrapped Pork Tenderloin with Rosemary Cherry Sauce Recipe

For this recipe, you might need to pick up a few specific ingredients at the supermarket. Dried cherries add a sweet and tart element to the sauce, while fresh rosemary provides an aromatic touch. Red wine vinegar helps balance the sauce with a bit of acidity. These items may not be staples in every kitchen, so be sure to have them on your shopping list.

Ingredients For Maple Bacon-Wrapped Pork Tenderloin With Rosemary Cherry Sauce

Pork tenderloin: A lean and tender cut of pork that's ideal for roasting and wrapping with bacon.

Maple bacon: Bacon with a hint of maple sweetness that complements the savory pork.

Vegetable oil: Used for searing the pork to create a flavorful crust.

Olive oil: Adds depth to the sauce when sautéing the onions and garlic.

Red onions: Provides a subtle sweetness and color to the sauce.

Garlic: Adds a pungent and aromatic flavor to the dish.

Dried cherries: Contributes a sweet and tart element to the sauce, balancing the flavors.

Fresh rosemary: Infuses the dish with an earthy, aromatic essence.

Chicken stock: Forms the base of the sauce, adding richness and depth.

Red wine vinegar: Adds acidity to balance the sweetness of the cherries and richness of the pork.

Cornstarch: Used to thicken the sauce, giving it a glossy finish.

One reader, Cyndie Frasier says:

This maple bacon-wrapped pork tenderloin with rosemary cherry sauce is a game-changer! The savory bacon pairs perfectly with the sweet, tangy cherry sauce. The tenderloin is juicy and flavorful. A must-try for any dinner party!

Cyndie Frasier

Techniques Required

How to wrap pork tenderloin with bacon: Lay the bacon strips out on a flat surface, place the pork tenderloin on top, and wrap the bacon around the tenderloin, securing with toothpicks.

How to sear meat: Heat oil in a skillet over high heat, place the meat in the skillet, and cook each side for about 2 minutes until browned.

How to check internal temperature: Use a meat thermometer to measure the internal temperature of the pork, ensuring it reads 140 degrees F.

How to sauté: Heat oil in a skillet, add ingredients like onions, garlic, and herbs, and cook while stirring until the onions are soft and translucent.

How to thicken sauce with cornstarch: Mix cornstarch with a liquid (like vinegar), then whisk this mixture into boiling broth until the sauce thickens.

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.

Preparation: 5 minutes

Cooking: 25 minutes

Total: 30 minutes

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

Preheat oven to 375 degrees F. Wrap the tenderloin with the strips of bacon in an even layer, securing with toothpicks.
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).
Then bake for 20 minutes, or until the internal temperature reads 140 degrees F. Serve pork covered with pan sauce.
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.
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

Mastering the Bacon-Wrapping Technique

When wrapping the pork tenderloin with bacon, make sure to overlap the edges of the bacon slices slightly to ensure they stay in place during cooking. This not only helps the bacon adhere better but also ensures even cooking and a crispier texture.

Time-Saving Tips for Preparing This Dish

Prepare ingredients in advance: Chop onions, mince garlic, and measure out dried cherries and rosemary ahead of time to streamline the cooking process.

Use pre-cooked bacon: Opt for pre-cooked maple bacon to save time on wrapping and searing the pork tenderloin.

One-pan method: Sear the pork and make the sauce in the same skillet to reduce cleanup time.

Quick cornstarch mix: Pre-mix the cornstarch and red wine vinegar so it’s ready to thicken the sauce immediately.

Substitute Ingredients For Maple Bacon-Wrapped Pork Tenderloin with Rosemary Cherry Sauce Recipe

pork tenderloin - Substitute with chicken breast: Chicken breast is a lean protein that can be wrapped and cooked similarly to pork tenderloin, offering a mild flavor that pairs well with the other ingredients.
maple bacon - Substitute with turkey bacon: Turkey bacon is a leaner alternative to traditional bacon and can still provide a smoky flavor, though it may be less sweet than maple bacon.
vegetable oil - Substitute with canola oil: Canola oil has a similar high smoke point and neutral flavor, making it a good substitute for vegetable oil in cooking.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable alternative to olive oil for sautéing.
red onions - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to red onions, which can complement the dish well.
garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it should be used in smaller quantities.
dried cherries - Substitute with dried cranberries: Dried cranberries have a similar tartness and sweetness, making them a good alternative to dried cherries.
fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used in place of fresh rosemary, though it is more concentrated, so use about one-third of the amount.
chicken stock - Substitute with vegetable stock: Vegetable stock can provide a similar depth of flavor and is a good alternative for those avoiding animal products.
red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and fruitiness, making it a good substitute for red wine vinegar.
cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent similar to cornstarch, with a neutral flavor and similar consistency.

Plating Ideas for a Stunning Presentation

Serve smaller portion sizes: Slice the pork tenderloin into medallions, ensuring each piece is wrapped in maple bacon. This allows for a refined presentation and controlled portion sizes.
Use decoration: Garnish the plate with a sprig of fresh rosemary and a few whole dried cherries to echo the flavors in the dish and add visual appeal.
Create a sauce pool: Spoon a small pool of the rosemary cherry sauce onto the plate before placing the pork medallions on top. This ensures each bite is infused with the rich, savory sauce.
Add texture contrast: Include a side of crispy vegetable chips or a small serving of roasted vegetables to provide a textural contrast to the tender pork and smooth sauce.
Use a white plate: Present the dish on a pristine white plate to make the colors of the bacon, pork, and sauce pop, enhancing the visual appeal.
Drizzle with reduction: Lightly drizzle a balsamic reduction around the edge of the plate for an added layer of flavor and a touch of elegance.
Highlight the main ingredient: Place the pork medallions centrally on the plate, ensuring they are the focal point of the presentation.
Add microgreens: Sprinkle a few microgreens over the top for a fresh, vibrant touch that adds both color and a hint of earthiness.
Balance the plate: Ensure the elements on the plate are balanced, with the pork medallions slightly off-center, the sauce pool to one side, and the garnish strategically placed to create a harmonious look.
Serve hot: Ensure the dish is served immediately after plating to maintain the perfect temperature and texture of the pork and sauce.

Essential Kitchen Tools for Making This Recipe

Oven: Used to bake the bacon-wrapped pork tenderloin to the desired internal temperature.
Skillet: Essential for searing the pork tenderloin and later for preparing the rosemary cherry sauce.
Toothpicks: Utilized to secure the bacon strips around the pork tenderloin.
Aluminum foil: Lining the baking pan with this ensures easy cleanup after baking the pork.
Baking pan: Holds the seared pork tenderloin while it bakes in the oven.
Tongs: Handy for turning the pork tenderloin while searing to ensure all sides are browned evenly.
Meat thermometer: Crucial for checking the internal temperature of the pork to ensure it reaches 140 degrees F.
Cutting board: Provides a stable surface for slicing the red onions and garlic.
Chef's knife: Used for finely slicing the red onions and mincing the garlic.
Measuring spoons: Needed for accurately measuring the vegetable oil, olive oil, fresh rosemary, and red wine vinegar.
Measuring cup: Used to measure the chicken stock and dried cherries.
Whisk: Essential for blending the red wine vinegar and cornstarch mixture smoothly.
Mixing bowl: Holds the red wine vinegar and cornstarch mixture before it is added to the sauce.
Wooden spoon: Useful for stirring the sauce ingredients in the skillet to ensure even cooking and prevent sticking.

Storage and Freezing Instructions

Let the pork tenderloin cool completely before storing or freezing. This will help prevent condensation from forming and keep the meat fresher for longer.
Wrap the cooled pork tenderloin tightly in plastic wrap or aluminum foil. Make sure to remove as much air as possible to prevent freezer burn.
Place the wrapped pork tenderloin in an airtight container or freezer bag. Label the container or bag with the date and contents for easy reference.
If storing in the refrigerator, consume the pork tenderloin within 3-4 days for optimal freshness and flavor.
When freezing, the pork tenderloin can be stored for up to 2-3 months. To prevent the meat from drying out, consider double-wrapping it or using a vacuum sealer.
To store the rosemary cherry sauce, let it cool completely and transfer it to an airtight container. The sauce can be refrigerated for up to 5 days or frozen for up to 2 months.
When ready to reheat the frozen pork tenderloin, thaw it in the refrigerator overnight. Reheat the tenderloin in a preheated oven at 325°F (165°C) until it reaches an internal temperature of 145°F (63°C).
To reheat the frozen rosemary cherry sauce, thaw it in the refrigerator overnight and reheat it in a saucepan over low heat, stirring occasionally, until heated through.

How To Reheat Leftovers

Preheat your oven to 350°F (175°C). Place the leftover pork tenderloin on a baking sheet lined with aluminum foil or parchment paper. Loosely cover the meat with another piece of foil to prevent it from drying out. Bake for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
For a quicker reheating method, slice the pork tenderloin into 1/2-inch thick pieces. Heat a tablespoon of olive oil or butter in a skillet over medium heat. Add the sliced pork and cook for 2-3 minutes on each side, or until heated through.
To reheat the rosemary cherry sauce, transfer it to a microwave-safe bowl and cover with a damp paper towel. Microwave on high for 1-2 minutes, stirring every 30 seconds, until heated through. Alternatively, reheat the sauce in a saucepan over low heat, stirring occasionally, until warmed through.
If you have an air fryer, you can reheat the bacon-wrapped pork tenderloin by placing it in the basket and cooking at 350°F (175°C) for 5-7 minutes, or until heated through. This method will help maintain the crispiness of the bacon.
For a flavorful twist, slice the leftover pork tenderloin and add it to a stir-fry with your favorite vegetables and a dash of soy sauce. This is a great way to repurpose the meat and create a new, delicious meal.

Random Fact about Pork Tenderloin

A unique aspect of this maple bacon-wrapped pork tenderloin recipe is the combination of sweet and savory flavors. The maple bacon adds a caramelized sweetness, while the rosemary cherry sauce provides a tangy and aromatic contrast. This blend of flavors creates a complex and satisfying dish.

Is This Recipe Budget-Friendly for Home Cooking?

This maple bacon-wrapped pork tenderloin with rosemary cherry sauce recipe is moderately cost-effective for a household. The combination of pork tenderloin, maple bacon, and dried cherries adds a touch of luxury, but the ingredients are relatively affordable. The use of chicken stock and red onions keeps the cost down. Overall, the approximate cost for a household of 4 people is around $25-$30 USD. Rating: 7/10.

Is This Dish Healthy or Unhealthy?

This recipe has both healthy and unhealthy elements. On the positive side:

Pork tenderloin is a lean protein source, providing essential amino acids for muscle growth and repair
Cherries are rich in antioxidants and anti-inflammatory compounds, which may help reduce the risk of chronic diseases
Onions and garlic offer prebiotics, supporting gut health, and contain sulfur compounds with potential anti-cancer properties
Rosemary is a fragrant herb with antioxidant and anti-inflammatory effects

However, there are some less healthy aspects:

Bacon is high in saturated fat and sodium, which may increase the risk of heart disease and high blood pressure when consumed in excess
The recipe uses both vegetable and olive oil, adding extra calories and fat
Cornstarch is a refined carbohydrate that can cause rapid spikes in blood sugar

To make this recipe healthier, consider the following modifications:

Swap the bacon for a leaner alternative like prosciutto or omit it altogether
Reduce the amount of oil used or opt for cooking spray to minimize added fats
Replace the cornstarch with arrowroot powder or pureed vegetables to thicken the sauce naturally
Serve the pork with a side of colorful, non-starchy vegetables to boost the overall nutrient content of the meal
Experiment with additional herbs and spices, such as thyme or smoked paprika, to enhance flavor without relying on salt

By making these adjustments, you can enjoy a delicious and more nutritious version of this maple bacon-wrapped pork tenderloin with rosemary cherry sauce.

Editor's Opinion on the Flavors and Textures

This recipe beautifully combines the savory richness of bacon-wrapped pork tenderloin with the sweet and tangy notes of a rosemary cherry sauce. The searing step ensures a flavorful crust, while baking to 140 degrees F keeps the pork juicy. The sauce, with its blend of onions, garlic, and dried cherries, adds a delightful complexity. The use of cornstarch for thickening is effective, though a touch of butter could enhance the sauce's silkiness. Overall, it's a well-balanced dish that promises a satisfying culinary experience.

Enhance Your Maple Bacon-Wrapped Pork Tenderloin with Rosemary Cherry Sauce Recipe with These Unique Side Dishes:

Roasted Brussels Sprouts with Balsamic Glaze: Imagine the delightful crunch of Brussels sprouts roasted to perfection, drizzled with a tangy balsamic glaze. The slight bitterness of the sprouts pairs beautifully with the sweet and savory notes of the maple bacon-wrapped pork tenderloin, creating a harmonious balance of flavors on your plate.

Garlic Mashed Potatoes: Creamy, buttery mashed potatoes infused with the rich aroma of garlic provide a comforting base for the succulent pork. The smooth texture of the potatoes contrasts wonderfully with the crispy bacon and tender pork, making each bite a delightful experience.

Honey-Glazed Carrots: Sweet and tender carrots glazed with a luscious honey coating add a pop of color and a touch of sweetness to your meal. The natural sweetness of the carrots complements the savory elements of the pork tenderloin, while the honey glaze enhances the overall flavor profile.

Wild Rice Pilaf: A medley of wild rice cooked with aromatic herbs and a hint of lemon zest offers a nutty and slightly chewy texture that pairs perfectly with the tender pork. The earthy flavors of the rice blend seamlessly with the rosemary cherry sauce, creating a well-rounded and satisfying dish.

Apple and Fennel Salad: Crisp apple slices and thinly shaved fennel tossed in a light citrus vinaigrette provide a refreshing contrast to the rich and savory pork. The bright and zesty flavors of the salad cleanse the palate and add a burst of freshness to your meal.

Similar Recipes to Try

Herb-Crusted Pork Loin with Apple Cider Reduction: Transform your dinner table with this succulent pork loin crusted with a blend of fresh herbs and served with a tangy apple cider reduction. The perfect balance of savory and sweet will leave your taste buds dancing.

Garlic and Rosemary Roasted Pork Shoulder: Indulge in the rich flavors of a slow-roasted pork shoulder infused with garlic and rosemary. This dish is perfect for a cozy family dinner or a special occasion.

Cherry Balsamic Glazed Pork Chops: Elevate your pork chops with a luscious cherry and balsamic glaze. The combination of tart cherries and rich balsamic vinegar creates a mouthwatering sauce that perfectly complements the tender meat.

Bacon-Wrapped Pork Medallions with Cranberry Sauce: Delight in these elegant pork medallions wrapped in crispy bacon and topped with a vibrant cranberry sauce. This dish is a showstopper for any dinner party.

Rosemary and Garlic Stuffed Pork Tenderloin: Experience the ultimate flavor explosion with a pork tenderloin stuffed with a fragrant mixture of rosemary, garlic, and breadcrumbs. This dish is sure to impress your guests.

Appetizer and Dessert Suggestions

Appetizers:

Stuffed Mushrooms: Delight your guests with these Stuffed Mushrooms. The earthy mushrooms are filled with a savory mixture of cream cheese, garlic, and herbs. A touch of Parmesan adds a nutty flavor, while a sprinkle of breadcrumbs on top provides a delightful crunch. Bake until golden and bubbly, and serve warm for a crowd-pleasing start to your meal.

Shrimp Cocktail: Elevate your appetizer game with a classic Shrimp Cocktail. Plump, juicy shrimp are poached to perfection and served chilled with a zesty cocktail sauce. The sauce, a blend of ketchup, horseradish, and a hint of lemon juice, adds a refreshing kick. Garnish with fresh parsley and a slice of lemon for a sophisticated touch.

Desserts:

Chocolate Lava Cake: Indulge in a rich and decadent Chocolate Lava Cake that will leave your guests in awe. This dessert features a warm, gooey center of melted chocolate that flows out like molten lava when you cut into it. Serve it with a scoop of vanilla ice cream and a sprinkle of powdered sugar for an extra touch of elegance. The contrast between the warm cake and the cold ice cream creates a delightful sensory experience that is sure to impress.

Lemon Meringue Pie: For a refreshing and zesty finish to your meal, try a Lemon Meringue Pie. This classic dessert combines a tangy lemon filling with a light and fluffy meringue topping. The pie crust is buttery and flaky, providing the perfect base for the vibrant lemon curd. The meringue is whipped to perfection, creating a cloud-like texture that melts in your mouth. Garnish with a few lemon zest curls for a beautiful presentation that will brighten up any table.

Why trust this Maple Bacon-Wrapped Pork Tenderloin with Rosemary Cherry Sauce Recipe:

This recipe combines the savory goodness of maple bacon with the tender juiciness of pork tenderloin, creating a mouthwatering main dish. The rosemary cherry sauce adds a delightful balance of sweet and savory flavors, elevating the dish to gourmet status. With clear instructions and easily accessible ingredients like red onions, garlic, and chicken stock, this recipe is both approachable and impressive. Trust in the harmonious blend of flavors and the straightforward cooking process to deliver a memorable meal.

Looking to discuss this Maple Bacon-Wrapped Pork Tenderloin with Rosemary Cherry Sauce Recipe further? Head over to the Recipe Sharing section of our forum and share your thoughts, tips, and experiences with fellow cooking enthusiasts!

FAQ:

How do I know when the pork tenderloin is fully cooked?

I use a meat thermometer to check the internal temperature. It should read 140 degrees F when you take it out of the oven. The pork will continue to cook a bit as it rests.

Can I use fresh cherries instead of dried cherries for the sauce?

Yes, you can use fresh cherries. Just pit and chop them before adding them to the skillet. You might need to adjust the cooking time slightly since fresh cherries have more moisture.

What can I use if I don't have red wine vinegar?

If you don't have red wine vinegar, you can substitute it with apple cider vinegar or balsamic vinegar. Both will add a nice tang to the sauce.

How do I keep the bacon from falling off the pork tenderloin?

I secure the bacon strips with toothpicks. Just make sure to remove them before serving. You can also use kitchen twine if you prefer.

Can I prepare the sauce ahead of time?

Yes, you can make the sauce ahead of time and reheat it when you're ready to serve. Just keep it covered in the fridge and warm it up gently on the stove before serving.