Bacon-Wrapped Pork Tenderloin with Sour Cherry Sauce
1 (1-pound) pork tenderloin
Kosher salt and freshly ground pepper
8 bacon slices
1 teaspoon olive oil
8 shallots, halved
1/2 cup cranberries (thawed if frozen)
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 cranberries 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.
Tonight, I’m serving with grilled baby potatoes and a fresh garden salad.