We are posting some recipes we have come across online that we think might be fun to try making at home for your Valentine’s sweetie. This one sounds delicious. Most people recognize that bacon makes everything better…and add some Oregon Grown Dried Cherries, and we think you have a winner!
- 1 pork tenderloin, trimmed of excess fat and silver skin
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 8 slices of bacon (preferrably Applewood smoked)
- 1 Tablespoon olive oil
- 3/4 cup red wine
- 1/2 cup dried cherries
- 2/3 cup low-sodium chicken broth
- 2 teaspoons minced fresh rosemary
- salt and ground black pepper
Arrange the bacon on a microwave-safe plate, and cook 1-3 minutes, until several tablespoons of fat has rendered off. Transfer the bacon to a paper towel and allow to cool slightly.
Meanwhile, slice the tenderloin into 1-inch slices. Season both sides with salt and pepper. Wrap each medallion with a slice of bacon, cutting off the excess at the end if necessary. Secure with a toothpick.
Heat the oil in a large, heavy-bottomed skillet, until shimmering. Working in batches if necessary, sear each medallion about 1 minute per side, or until nicely browned. Use tongs to turn the medallions, so as not to scrape off the sear. Turn each medallion onto its side and brown the bacon as well. Transfer the pork to a plate.
Set the now-empty skillet over medium-high heat and add the red wine and cherries. Cook, scraping up the browned bits with a wooden spoon, until the liquid reduces to 2-3 Tablespoons, about 2-3 minutes.
Increase the heat to high and add the broth, rosemary, and any accumulated juices from the plate of the medallions. Cook until the sauce reaches the consistency of maple syrup, about 2 minutes.
Remove the toothpicks from the pork, and add the pork to the sauce, turned to coat. Simmer to heat the pork through, about 1-2 minutes. Season with salt and pepper to taste.
Transfer the pork to a serving plate, and spoon the sauce over the meat. Serve immediately.