Bacon-Wrapped Pork Tenderloin with Sour Cherry Sauce

Think of this recipe as pork on pork with cherries. The flavors here, smoke, pork, and tart-sweet cherries, echo those of the fruity merlot[ grape. Have a glass of merlot while you cook this simple dish and suddenly any old weekday evening feels a lot more fun.]

Total Time:
50 min
20 min
30 min
  • 1 (1-pound) pork tenderloin
  • Kosher salt and freshly ground pepper
  • 8 bacon slices
  • 1 teaspoon olive oil
  • 8 shallots, halved
  • 1/2 cup dried sour cherries
  • 3/4 cup chicken stock
  • 1 teaspoon cornstarch
  • Chopped fresh dill, for garnish, optional

1. Preheat the oven to 400 degrees F. Pat dry the pork tenderloin and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, then wrap with the bacon, overlapping the slices.

2. Heat the oil in a large nonstick skillet over medium-high heat until hot, then brown the pork and shallots, 6 to 8 minutes. Flip the pork tenderloin browned-side up and transfer the skillet to the oven. Roast until the pork reaches 145 degrees F in the center, 15 to 18 minutes.

3. When the pork is done, transfer to a cutting board, leaving the shallots in the skillet. Add the cherries and stock to the skillet and bring to a simmer. Stir together the cornstarch and 1 tablespoon water, then add to the skillet, bring to a boil, whisking until sauce is thickened, about 2 minutes. Season the sauce with salt and pepper. Slice the pork into 8 pieces, divide among 4 plates with the sauce, and sprinkle with dill, if desired.

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