A delicious tenderloin with a beautiful presentation.
Pretty and flavorful. It's nice enough for company yet perfect for a family dinner.
Bacon-Wrapped Cranberry Pork Tenderloin
6-7 slices bacon
1 pork tenderloin (about 1 lb.)
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon olive oil
½ small sweet onion, diced
¼ cup chicken broth
⅓ cup dried sweetened cranberries
1 tablespoon 18-year aged balsamic vinegar
Heat oven to 350° F.
Pre-cook bacon to about half doneness.
Salt and pepper entire tenderloin, turning to season all surfaces.
Place tenderloin in 9x13 in. baking pan that has been coated with cooking spray. Rub garlic along length of the top of the tenderloin. Spread brown sugar over the top of the garlic along the top of the tenderloin.
Wrap tenderloin with pre-cooked bacon. Set aside.
In medium frying pan, sauté onion in olive oil until tender, about 3-5 minutes. Add chicken broth and cranberries and cook for 3 minutes. Add balsamic vinegar and cook for 1 minute. Remove from heat.
Pour mixture over tenderloin. Bake for 25-35 minutes until instant read thermometer reaches desired doneness (about 145° F for medium).
Let tenderloin rest for 10 minutes. Transfer to serving dish and slice. Pour baking pan juices with cranberries and onions over tenderloin like gravy. Serve.
Tenderloin with brown sugar.
Tenderloin with bacon before baking.
Tenderloin with sauce before baking.