Cherry Glazed, Bacon Wrapped, Pork Tenderloin
I haven't had Pork Tenderloin for a long time, and when it went on sale last week, I couldn't resist. This meat is quite reasonably prices,(when it's on sale) has little or no waste, and very little shrinkage.
While thinking about how I would cook it, we came upon a warm day, and I quickly figured out GRILL. At the same time I remembered cooking Venison Tenderloin similar to this method a long time ago, even with the Cherry Glaze. The only thing I did different that time, was to wrap the whole piece of meat with bacon. I thought I would leave a little of the meat exposed this time, since I was using thick sliced bacon.
It all worked perfectly, my small charcoal grill had a large chunk of hardwood charcoal on it that smoked up pretty good, providing an extra bit of smoky flavor over that of the bacon. And, the Cherry Glaze, was the perfect spicy accompaniment.
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Cherry Glaze
- 1 Jar Cherry Preserves, 12 oz. jar
- 2 Tablespoons Butt Kickin' Blacken, Original Recipe
- 1/4 Cup Red Wine Vinegar
- 1/4 Cup Ruby Port Wine, as needed
Pork
- 1 Whole Pork Tenderloin, about 3.5 pounds
- 6 Slices Thick-sliced Bacon
- 1 Tablespoon Butt Kickin' Blacken, Original Recipe
- Toothpicks
- Vegetable Oil
1. Place 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.
2. Blend with a food processor, blender, or an immersion blender (like I did). The whole cherry will help thicken the sauce.
As 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.
As 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.
3. As 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.
4. Pork 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.
Lightly season the Pork with about 1 teaspoon of Butt Kickin' Blacken per tenderloin.
Lightly season the Pork with about 1 teaspoon of Butt Kickin' Blacken per tenderloin.
5. I 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.
6. Cook 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.
Begin basting with the Cherry Glaze, about 15 minutes before they're done.
When 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.
Ron's Note:
Be 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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I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.thecapn@capnrons.com
When 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.
Ron's Note:
Be 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.
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Cherry Glazed, Bacon Wrapped,
Pork Tenderloin
Pork Tenderloin
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Any leftovers can easily be re-heated in a pot on the stove top. Just a little water, or leftover sauce, and heat at a medium low temperature until it's warm. Remember, you're just re-heating, not cooking it again. If you overcook it, the meat will be dry.
