There’s something magical about the combination of sweet and savory flavors in this Maple Bacon Wrapped Pork Tenderloin. Imagine juicy pork tenderloin wrapped in crispy bacon, all glazed with rich maple syrup. It’s a dish that’s sure to impress and satisfy, perfect for gatherings or a special family dinner. Get ready to enjoy a flavor-packed experience that’s as delightful to make as it is to eat.
Steps
- Preheat your oven to 375°F. Wrap the pork tenderloin evenly with bacon slices and secure them using toothpicks.
- Heat vegetable or canola oil in a large skillet on high heat. Sear the bacon-wrapped pork on all sides for about 2 minutes per side until browned. Transfer the seared pork to a foil-lined baking pan and bake for 20 minutes, or until the internal temperature reaches 140°F. Allow the pork to rest and reach 145°F before serving.
- For the sauce, use the same skillet from searing the pork and heat olive oil over medium-high heat. Add sliced red onions, minced garlic, dried cherries, and rosemary, sautéing until the onions are softened, about 6 minutes.
- Pour in the chicken stock and bring the mixture to a boil. Meanwhile, mix red wine vinegar and cornstarch in a separate bowl.
- Once the sauce is boiling, stir in the vinegar and cornstarch mixture until well combined. Let the sauce boil for an additional 1-2 minutes until thickened, then remove from heat and keep covered until ready to serve.
Ingredients
- Wrapped Pork Tenderloin:
- 1 pork tenderloin (2 pounds), rinsed and silver skin removed
- 6 to 8 slices of maple bacon
- 1 tablespoon vegetable or canola oil
- 1 tablespoon olive oil
- 1 cup red onions, thinly sliced
- 3 cloves garlic, minced
- 1 cup dried cherries
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 1/2 cups chicken stock
- 1 tablespoon red wine vinegar
- 1 tablespoon cornstarch
FAQ
- Can I use a different type of bacon for this recipe?
- Absolutely! While maple bacon adds a unique sweetness, you can use any bacon of your choice. Just keep in mind that different types of bacon may alter the overall flavor slightly.
- How do I know when the pork tenderloin is fully cooked?
- The pork is ready when its internal temperature reaches 145 degrees Fahrenheit. After removing it from the oven, let it rest for a few minutes, as the temperature will continue to rise slightly.
- Can I substitute fresh cherries for dried cherries in the sauce?
- Yes, you can use fresh cherries instead of dried ones. Just remember that fresh cherries may add more moisture to the sauce, so adjust the cooking time accordingly to achieve the desired thickness.
- Is there a vegetarian alternative to this dish?
- To make a vegetarian version, consider using a meat substitute like tofu or seitan and wrapping it in vegan bacon. You can prepare the rosemary cherry sauce as is, since it’s already vegetarian.
- Can this dish be prepared in advance?
- While it’s best enjoyed fresh, you can prepare the pork tenderloin and sauce a day ahead. Store them separately in the refrigerator, and reheat gently before serving to maintain the dish’s flavors and texture.
Tips
- Remove Silver Skin: Ensure to remove the silver skin from the pork tenderloin before cooking, as it can be tough and chewy. This will help the meat cook more evenly and enhance the tenderness of the dish.
- Secure the Bacon: When wrapping the pork tenderloin with bacon, use toothpicks to secure the strips in place. This will prevent the bacon from unraveling during the searing and baking process.
- Double the Sauce: Consider doubling the rosemary cherry sauce ingredients if you enjoy a generous amount of sauce. The extra sauce can complement the pork beautifully and add a rich flavor to the dish.
- Check Internal Temperature: Use a meat thermometer to ensure the pork reaches an internal temperature of 140 degrees F after baking. This will allow the meat to continue cooking to the recommended 145 degrees F while it rests, ensuring a juicy and perfectly cooked tenderloin.
Equipment
- Skillet – A large skillet suitable for searing meat.
- Baking Pan – For transferring the seared pork to the oven.
- Meat Thermometer – To check the internal temperature of the pork tenderloin.
- Whisk – For blending the vinegar and cornstarch mixture.
- Aluminum Foil – For lining the baking pan.
