Bacon-wrapped pork with cherry sauce

Votes: 2

In this recipe, the pork is enhanced by the cherries. The combination of pork and tart-sweet cherries perfectly complements the aroma of the Merlot grapes. Pour yourself a glass of Merlot while you prepare this simple dish, and an ordinary weeknight will become much more enjoyable.

Time: 50 min.
Complexity: easily
Servings: 4

Fried pork tenderloin wrapped in bacon, served with sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g pork tenderloin
8 pieces of bacon
1 teaspoon olive oil
8 chopped shallots
0.5 cups dried cherries
0.75 cups chicken broth
1 teaspoon cornstarch
Chopped dill for garnish, optional

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 200°C. Pat the tenderloin dry and sprinkle with 0.5 tsp salt and 0.5 tsp pepper, then wrap in bacon, overlapping the pieces.
Heat oil in a large nonstick skillet over medium-high heat, then fry the pork and shallots for 6-8 minutes. Turn the pork tenderloin over, seared side up, and transfer the skillet to the oven.

Bake until the center of the pork reaches 140°F (60°C) with a thermometer, 15 to 18 minutes.

When the pork is done, transfer it to a cutting board, leaving the onions in the pan.

Add the cherries and broth to the pan and bring to a simmer. In a separate bowl, combine the cornstarch with 1 tablespoon of water, then add to the pan and bring to a simmer, whisking until the sauce thickens, about 2 minutes. Season the sauce with salt and pepper. Cut the pork into 8 pieces, arrange them among serving bowls with the sauce, and sprinkle with dill, if desired. Serve with Merlot wine.

Recipe Blackberry-marinated pork wrapped in bacon.

Categories:

recipe / Main courses / Meat / Food Network - recipes

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