Bacon Wrapped Pork Tenderloin with Red Wine, Cherry & Rosemary Sauce with roasted potatoes and vegetables

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I found this recipe here when I was looking through on Nestie cooking blogs. Tom doesn't like pork chops but likes pork tenderloin so I figured it was worth a shot to make it. I haven't been able to find any dried fruits at the grocery store near us so I substituted dried cherries for cherry flavored craisins.


Bacon Wrapped Pork Tenderloin with Red Wine, Cherry and Rosemary Sauce
Source: Pink Parsley
Servings: 4
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Ingredients:
    • 1 pork tenderloin, fat trimmed off
    • 8 slices of bacon
    • 3/4 cup red wine
    • 1/2 cup cherry flavored craisins
    • 2/3 cup chicken broth
    • 1 tsp. rosemary
    • 1 tbsp. olive oil 
    • salt and pepper

Directions:
1. Microwave the bacon for 2-3 minutes until just barely cooked. Allow to cool slightly.
2. Slice the pork tenderloin into slices, about the width of a slice of bacon. Season both sides with salt and pepper. Wrap the bacon around the pork slices and secure with a toothpick.
3. Heat olive oil in a large skillet over medium heat. Sear each piece of bacon wrapped pork for about 1 minute on each side. Turn pork on its side to cook the bacon for another minute per side. Transfer the pork to a plate.
4. Add the red wine and cherries to the skillet and raise the heat to medium-high. Scrape up any of the brown bits from the bottom of the pan with a wooden spoon and cook for about 3 minutes.
5. Turn the heat up to high and add in the chicken broth and rosemary. Cook until the sauce thickens up.
6. Remove the toothpicks from the pork and add them to the pan. Cook for one minute and flip over the pork pieces. Cook one more minute.
7. Plate the pork and spoon the sauce over it.

Roasted Potatoes and Vegetables

Ingredients:
4 red potatoes
3 peeled carrots
1 celery stalk
2 tbs. olive oil
salt, pepper, rosemary and thyme

Directions:
1. Cut the potatoes into 1-1 1/2 inch chunks. Cut the carrots and celery in half and cut into about 2 inch chunks.
2. Place everything into a large bowl. Pour in olive oil and add salt, pepper, rosemary and thyme. Toss to coat.
3. Bake at 450 for 25 minutes covered with foil. After the 25 minutes, remove the foil and cook 20-25 minutes more. Serve with the pork.

To have the pork, potatoes and vegetables done at the same time, add the bacon wrapped pork to the skillet when there is about 12 minutes left on the second half of baking for the potatoes and vegetables.  

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