Ingredients
2lbpork tenderloin,rinsed and silver skin removed
8slicesmaple bacon
1tbspvegetable oil,or canola oil
1tbspolive oil
1cupthinly-sliced red onions
3clovesgarlic,minced
1cupdried cherries
1tbspfresh rosemary,or 1 tsp dried, chopped
1½cupschicken stock
1tbspred wine vinegar
1tbspcornstarch
Preparation
Preheat oven to 375 degrees F. Wrap the tenderloin with the strips of bacon in an even layer, securing with toothpicks.
Heat oil in a large skillet over high heat. Then add the pork and sear it on all sides, about 2 minutes per side, until browned. Once seared, transfer the pork to a baking pan covered with aluminum foil (for easy cleanup).
Then bake for 20 minutes, or until the internal temperature reads 140 degrees F. Serve pork covered with pan sauce.
In the same skillet used to sear the pork, heat the olive oil on medium-high heat. Add the onions, garlic, dried cherries, and rosemary. Saute for about 6 minutes or until the onions are cooked. Add the chicken stock and continue cooking until the sauce comes to a boil.
While the broth heats, whisk together the vinegar and cornstarch in a separate bowl. Once the broth is boiling, whisk in the cornstarch mixture until evenly blended. Let sauce boil for an additional 1 to 2 minutes until thickened, then remove pan from heat and cover until serving.
