1/1 Photo of Cherry Glazed, Bacon Wrapped, Pork Tenderloin
Cap'n Ron's Note:
Pork Tenderloin is a super tender piece of meat. Marry that with bacon, and a Cherry glaze and you got a terrific meal. For additional pictures on the preparation of this dish, please visit, http://www.capnrons.com/R_M_Cherry_Glazed_Pork_Tenderloin.html?ID=Food Butt Kickin' Blacken contains neither salt nor sugar, and can be found at http://www.capnrons.com/index.html?ID=Food Although you could make this recipe using a different seasoning you'll probably have to adjust for the salt content.
My Private Note
Units: US | Metric
- cherry glaze
- 1 (12 ounce) jar cherry preserves
- 2 tablespoons cajun seasoning, Butt Kickin' Blacken, Original Recipe
- 1/4 cup red wine vinegar
- 1/4 cup ruby port, as needed
- 1 pork tenderloin, about 3 . 5 pounds
- 6 slices bacon, Thick-sliced
- 1 tablespoon cajun seasoning, Butt Kickin' Blacken, Original Recipe
- vegetable oil
- 1Place the Cherry Preserves in a sauce pan over medium heat until it melts. Add the Blacken and vinegar and stir it up good. Let this simmer for about 5 minutes.
- 2Blend with a food processor, blender, or an immersion blender (like I did). The whole cherry will help thicken the sauce.
- 3As it cools, it'll thicken because you've boiled off some of the water in the preserves, this is when you add the port wine. Add enough so that you've got a nice basting sauce. Set this aside while you cook the Pork.
- 4As it cools, it'll thicken because you've boiled off some of the water in the preserves, this is when you add the port wine. Add enough so that you've got a nice basting sauce. Set this aside while you cook the Pork.
- 5Pork Tenderloin normally comes 2 / pkg., Separate them, rinse, then remove the silver skin, and any grizzle that might be there. The ones that I had also had a piece on the end that I removed, in order to make each piece more uniform in size.
- 6Lightly season the Pork with about 1 teaspoon of Butt Kickin' Blacken per tenderloin.
- 7I use a thick cut bacon, this time it happened to be coated with black pepper. I removed most of the pepper, then toothpicked 3 slices bacon per tenderloin, in a spiral, leaving about 1" in between each slice as it wrapped around. I didn't put any additional seasoning on at this time, because the bacon already had plenty of pepper to it, and the bacon would provide the salt.
- 8Cook on a medium grill until the meat reaches an internal temperature of 140 - 145 degrees. The meat should be barely pink inside, and will be real moist.
- 9Begin basting with the Cherry Glaze, about 15 minutes before they're done.
- 10When it's done, place it on a platter, cover with aluminum foil, and let it rest about 15 minutes before carving. When carving, slice it into 1/2" slices on an angle to give larger pieces.
- 11Ron's Note:.
- 12Be sure to remember to remove the toothpicks when carving, and try to cut all the way through in one slice of the knife. Otherwise you might end up with jagged slices.
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Nutritional Facts for Cherry Glazed, Bacon Wrapped, Pork Tenderloin
Serving Size: 1 (319 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 471.1
- Calories from Fat 89
- Total Fat 9.9 g
- Saturated Fat 3.3 g
- Cholesterol 90.2 mg
- Sodium 195.5 mg
- Total Carbohydrate 61.1 g
- Dietary Fiber 0.9 g
- Sugars 42.7 g
- Protein 27.8 g