Maple Bacon Wrapped Pork with Rosemary Cherry Sauce


  • 2 pork tenderloins, cleaned
  • ½ pound maple bacon
  • 1 tsp. olive oil
  • 1 cup red onion, julienne sliced
  • 2 tsp. garlic, minced
  • 3/4 cup dried cherries
  • 2 tsp. rosemary, chopped
  • 1 ½ cup chicken stock
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. cornstarch


Preheat oven to 375 degrees.  Wrap pork tenderloins with bacon and secure with toothpicks.  Heat sauté pan to high and just before adding pork, add 1 T olive oil.

Allow to sear/brown on all four sides, transfer to sheet pan and finish cooking through in oven for approximately 20 minutes.  Temperature to read 140 degrees.

While roasting pork make pan sauce.

In same sauté pan heat olive oil on med-high. Add onions, garlic, dried cherries and rosemary. Sauté til golden, 10 minutes.  Add chicken stock, and turn heat to high and bring to a boil.

While broth heats, stir together vinegar and cornstarch. When broth comes to a boil, add cornstarch mixture to pan, mixing with a wire whisk until sauce is thickened, about 1 minute.

Remove pan from heat, cover, and set aside until serving. If sauce cools, warm in pan, covered, over low heat. If it thickens, use a wire whisk to mix in a few tablespoons chicken broth.

Remove pork from oven and plate with sauce. Serve and enjoy. 


A delicious pork/cherry recipe from Chef Terrie Kohl.

Maple Bacon Pork in Cherry Sauce

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