Bacon-Wrapped Pork Tenderloin with Rosemary Cherry Sauce
- For The Rosemary Cherry Sauce:
- 1 (2 lb.) pork tenderloin, rinsed and silver skin removed
- 6-8 slices maple bacon
- 1 Tbsp. vegetable or canola oil
- 1 Tbsp. olive oil
- 1 cup thinly-sliced red onions
- 3 cloves garlic, minced
- 1 cup dried cherries
- 1 Tbsp. fresh or 1 tsp. dried rosemary, chopped
- 1 1/2 cups chicken stock
- 1 Tbsp. red wine vinegar
- 1 Tbsp. cornstarch
To Make The Tenderloin:
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. (As the pork sits afterwards, it will continue cooking and reach 145 degrees.) Serve pork covered with pan sauce.
To Make The Sauce:
In the same skillet that you used to sear the pork, heat the olive oil on medium-high heat. Add the onions, garlic, dried cherries and rosemary. Saute until the onions are cooked, about 6 minutes. 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 1-2 minutes until thickened, then remove pan from heat and cover until serving.
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