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.
Source: Pink Parsley
Bacon Wrapped Pork Tenderloin with Red Wine, Cherry & Rosemary Sauce
- 1 pork tenderloin fat trimmed off
- 8 slices of bacon
- ¾ cup red wine
- ½ cup cherry flavored craisins
- ⅔ cup chicken broth
- 1 tsp. rosemary
- 1 tbsp. olive oil
- salt and pepper
- 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.