Ingredients
- 1 (1-pound) pork tenderloin
- Kosher salt and freshly ground pepper
- 8 bacon slices
- 1 teaspoon essential olive oil
- 8 shallots, halved
- 1/2 cup dried sour cherries
- 3/4 cup chicken stock
- 1 teaspoon corn starch
- Chopped fresh dill, for garnish, optional
Directions
1. Preheat the oven to 400 levels F. Pat dry the pork tenderloin and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, then wrap using the bacon, overlapping the slices.
2. Heat the oil inside a large nonstick skillet over medium-high temperature until hot, then brown the pork and shallots, six to eight minutes. Switch the pork tenderloin browned-side up and transfer the skillet towards the oven. Roast before the pork reaches 145 levels F within the center, 15 to 18 minutes.
3. Once the pork is completed, transfer to some cutting board, departing the shallots within the skillet. Add some cherries and stock towards the skillet and produce to some simmer. Stir together the corn starch and 1 tablespoon water, then increase the skillet, provide a boil, whisking until sauce is thickened, a couple of minutes. Season the sauce with pepper and salt. Slice the pork into 8 pieces, divide among 4 plates using the sauce, and sprinkle with dill. if preferred.
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From Food Network Kitchen