Bacon-Wrapped Pork Tenderloin with Sour Cherry Sauce

February 7, 2014 1:43 am Published by Leave your thoughts

bacon-wrapped-pork-tenderloin-with-sour-cherry-sauceAre you making a romantic dinner for your honey?

Looking for a romantic dish to serve to your sweetheart this Valentine’s Day? Because honestly: who wants to go out to a restaurant that is jam-packed with people and jacked-up menu prices? Gents and ladies will love this bacon-inspired recipe that comes from FoodNetwork.com. With only 8 ingredients, this recipe is a lot easier than it looks. Serve this with garlic mashed potatoes that have been made with a lot of butter and cream, and some roasted veggies or a green salad. And don’t forget the red wine!

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Ingredients

1 (1-pound) pork tenderloin
Kosher salt and freshly ground pepper
8 gourmet bacon slices
1 teaspoon olive oil
8 shallots, halved
1/2 cup dried sour cherries
3/4 cup chicken stock
1 teaspoon cornstarch
Chopped fresh dill, for garnish, optional

Directions

1. Preheat the oven to 400 degrees F. Pat dry the pork tenderloin and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, then wrap with the bacon, overlapping the slices. We chose a flavored bacon, Baby Bubba’s Hickory Smoked Peppered Bacon, since the seasonings in the recipe are minimal.

2. Heat the oil in a large nonstick skillet over medium-high heat until hot, then brown the pork and shallots, 6 to 8 minutes. Flip the pork tenderloin browned-side up and transfer the skillet to the oven. Roast until the pork reaches 145 degrees F in the center, 15 to 18 minutes.

3. When the pork is done, transfer to a cutting board, leaving the shallots in the skillet. Add the cherries and stock to the skillet and bring to a simmer. Stir together the cornstarch and 1 tablespoon water, then add to the skillet, bring to a boil, whisking until sauce is thickened, about 2 minutes. Season the sauce with salt and pepper. Slice the pork into 8 pieces, divide among 4 plates with the sauce, and sprinkle with dill, if desired.


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This post was written by Mr. B.

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