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Bacon Wrapped Pork Tenderloin with Red Wine, Cherry & Rosemary Sauce

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Servings 4


  • 1 pork tenderloin fat trimmed off
  • 8 slices of bacon
  • ¾ cup red wine
  • ½ cup cherry flavored craisins
  • 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.

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

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