Maple Bacon-Wrapped Pork Tenderloin with Rosemary Cherry Sauce

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  2 lbs Pork Tenderloin, Boneless

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

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  6 Bacon(168g)
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  1 tbsp Vegetable oil
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 cup Yellow Onion
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  3 Garlic(9g)
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  1 cup Cherries, Dried
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  1 tbsp Rosemary, Fresh
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  1.5 cup Low Sodium Chicken Broth
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  1 tbsp Vinegar, Red Wine
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  1 tbsp Cornstarch

Instructions

1. 1Pat the pork tenderloin dry with paper towels. Wrap the bacon strips around the tenderloin in an even, overlapping layer, securing with toothpicks as needed.
2. 2Heat the vegetable oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Place the bacon-wrapped pork in the skillet and sear for 2 minutes per side until the bacon is browned and the pork develops a golden crust on all sides.
3. 3Remove the pork from the skillet and set aside on a cutting board. In the same skillet, heat the olive oil over medium-high heat. Add the onion and garlic, sauté for 2–3 minutes until fragrant and the onion begins to soften, then add the dried cherries and fresh rosemary. Continue cooking for 3–4 minutes, stirring occasionally, until the onion is translucent.
4. 4Pour the chicken broth into the skillet and bring to a boil over medium-high heat, about 3–5 minutes. Meanwhile, whisk together the red wine vinegar and cornstarch in a small bowl until no lumps remain.
5. 5Once the broth is boiling, slowly whisk the cornstarch mixture into the sauce until fully incorporated. Cook for 1–2 minutes over medium-high heat, stirring constantly, until the sauce thickens and coats the back of a spoon.
6. 6Return the bacon-wrapped pork to the skillet and reduce heat to medium-low. Cook for 15–18 minutes until the internal temperature reaches 145°F when measured with a meat thermometer inserted into the thickest part. The bacon should be crispy and dark brown.
7. 7Remove the pork from the heat and let rest for 3–5 minutes before slicing. Divide the sliced pork and rosemary cherry sauce evenly into 3 airtight containers while hot. Cool to room temperature before sealing and refrigerating.