Bacon Wrapped Pork Tenderloin

Bacon-Wrapped Pork Tenderloin with Seasonal Sauces

Spring & Summer- Sweet & Spicy Blueberry-Blackberry Sauce

blueberries

Fall- Rosemary-Cranberry Glaze

bacon wrapped pork tenderloin

Blueberry-Blackberry Sauce:

1 ½ cup blueberries

1 cup blackberries

¼ teaspoon minced garlic

¼ cup diced red bell pepper

¼ cup diced red onion

2 teaspoons diced fresh jalapeno

3 tablespoons cane sugar

3 teaspoons aged balsamic vinegar

4 tablespoons chicken stock

Rosemary-Cranberry Glaze:

12 ounces fresh cranberries
1 2⁄3 cups sugar
1 sprig rosemary

Pork
1 pound pork tenderloin, trimmed of fat and silver skin
1⁄2 teaspoon salt
1⁄8 teaspoon ground black pepper
6 to 7 thin slices bacon (about 3⁄4 pound)

For the sauce: Combine 1 cup blueberries, blackberries, garlic, bell pepper, onion, jalapeno and sugar in a small saucepan over medium to medium-high heat. Cover and cook for 12 minutes, stirring halfway through cooking. Transfer the mixture to a food processor and process until smooth. Pour the mixture through a wire mesh strainer over the pan. Press solids to extract sauce. Discard the solids. Add the remaining ½ cup blueberries, vinegar and chicken stock. Reduce the heat to low and cook for 8 to 10 minutes, stirring occasionally.

Make the glaze: Combine the cranberries and sugar with 11⁄4 cups water in a medium saucepan. Bring to a boil over high heat. Reduce the heat to medium and cook for 15 minutes. Transfer the mixture to a blender and puree. Strain the mixture through a fine-mesh sieve back into the pan, pressing on the solids (discard the cranberry skins and seeds). Add the rosemary to the sauce. Cook for 10 minutes on low heat to infuse with rosemary flavor.

To prepare the pork: Preheat the oven to 400°F. Coat a baking sheet with cooking spray.
Season the pork all over with the salt and pepper. Lay the bacon strips, slightly overlapping each other, on the baking sheet. Lay the pork tenderloin down the center of the bacon strips, perpendicular to them. Carefully wrap the bacon slices on one side of the pork around the tenderloin, tucking the bacon ends under the tenderloin to secure.
Roll the tenderloin forward to finish the wrapping of the bacon.
Secure bacon ends with toothpicks if loose.
Bake the tenderloin for 25 minutes. Remove from the oven. If using rosemary-cranberry glaze, brush a thick coating of glaze over the tenderloin. (If using blackberry sauce, skip coating step) Bake until the glaze sets on the pork, 5 to 7 minutes longer. Let the pork rest for 10 minutes before slicing.
Serve the pork slices with any remaining rosemary-cranberry glaze. If using the blueberry-blackberry sauce, serve the sauce alongside the pork.

Serves 4

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