Cherry Glazed, Bacon Wrapped, Pork Tenderloin: A Symphony of Sweet and Savory

The memory still lingers like the scent of smoke from a summer barbecue. As a young chef, I was always experimenting, often with mixed results. But one evening, driven by a craving for something both sweet and savory, I stumbled upon a combination that became an instant family favorite: cherry-glazed pork tenderloin wrapped in crispy bacon. The vibrant glaze, the smoky bacon, and the tender pork – it was a revelation! This dish brings me back to those early days, a reminder that even the simplest ingredients, when combined thoughtfully, can create culinary magic.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4-6
• Yield: 2 tenderloins
• Dietary Type: Gluten-Free (depending on seasoning)

Ingredients

For the Cherry Glaze:

• 1 (12 ounce) jar cherry preserves
• 2 tablespoons cajun seasoning, preferably Butt Kickin’ Blacken, Original Recipe (see notes)
• ¼ cup red wine vinegar
• ¼ cup ruby port, or as needed for desired consistency

For the Pork:

• 1 pork tenderloin, about 3.5 pounds (usually comes as 2 tenderloins per package)
• 6 slices thick-sliced bacon
• 1 tablespoon cajun seasoning, preferably Butt Kickin’ Blacken, Original Recipe (see notes)
• Toothpicks
• Vegetable oil (for grill grates)

Ingredient Notes:

• Butt Kickin’ Blacken contains neither salt nor sugar. If using a different Cajun seasoning, adjust amounts to account for salt content.
• Thick-sliced bacon holds its shape better and provides a more satisfyingly crispy texture.
• Ruby port adds depth and sweetness to the glaze; a dry red wine can be substituted if needed.

Equipment Needed

• Saucepan
• Food processor, blender, or immersion blender
• Grill
• Meat thermometer
• Aluminum foil

Instructions

1. Prepare the Cherry Glaze: In a saucepan over medium heat, gently melt the cherry preserves. Stir frequently to prevent burning.
2. Add Flavor: Once the preserves are melted and smooth, add the 2 tablespoons of cajun seasoning and ¼ cup of red wine vinegar. Stir well to combine.
3. Simmer and Thicken: Let the mixture simmer for about 5 minutes, allowing the flavors to meld.
4. Blend for Smoothness: Using a food processor, blender, or immersion blender, carefully blend the cherry mixture until smooth. This step is crucial for creating a cohesive glaze. The whole cherries in the preserves will help to naturally thicken the sauce.
5. Adjust Consistency: As the glaze cools, it will thicken further due to the evaporation of moisture during simmering. Once it begins to cool, add the ruby port gradually, stirring until you reach a nice basting consistency. Set the glaze aside.
6. Prepare the Pork Tenderloin: Pork tenderloin typically comes as two pieces per package. Separate the tenderloins, rinse them under cold water, and pat them dry with paper towels.
7. Remove the Silver Skin: Trim the silver skin (a thin, silvery membrane) from the surface of each tenderloin. This membrane can become tough during cooking. Also, remove any excess fat or grizzle to create a more uniform shape.
8. Season the Pork: Lightly season each tenderloin with about 1 teaspoon of cajun seasoning, ensuring an even coating.
9. Wrap with Bacon: Wrap each tenderloin with 3 slices of thick-sliced bacon in a spiral pattern, leaving approximately 1 inch of space between each slice. Secure the bacon strips with toothpicks.
10. Prepare the Grill: Preheat your grill to medium heat. Lightly coat the grill grates with vegetable oil to prevent sticking.
11. Grill the Tenderloin: Place the bacon-wrapped pork tenderloins on the preheated grill.
12. Cook to Temperature: Cook until the pork reaches an internal temperature of 140-145 degrees Fahrenheit. Use a meat thermometer to ensure accurate doneness. This will result in a slightly pink center, ensuring the pork remains tender and moist.
13. Baste with Cherry Glaze: Approximately 15 minutes before the pork is fully cooked, begin basting it generously with the cherry glaze. Continue basting every few minutes, creating a beautiful, flavorful coating.
14. Rest the Pork: Once the pork reaches the desired internal temperature, remove it from the grill and place it on a platter. Cover loosely with aluminum foil and let it rest for about 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
15. Carve and Serve: Remove the toothpicks from the pork before carving. Slice the tenderloin into ½-inch thick slices on an angle to create larger, more visually appealing pieces. Serve immediately.

Expert Tips & Tricks

• Even Bacon Cooking: For more evenly cooked bacon, consider partially cooking the bacon in a skillet before wrapping the tenderloin. This will ensure the bacon is crisp without overcooking the pork.
• Glaze Consistency: If the cherry glaze becomes too thick, add a splash more ruby port or even a little water to thin it out. Conversely, if it’s too thin, simmer it for a few more minutes to reduce it.
• Prevent Sticking: Keep the grill grates well-oiled throughout the cooking process to prevent the bacon and glaze from sticking.
• Seasoning Adjustment: If you are using a cajun seasoning that contains salt, reduce or eliminate the amount of seasoning used directly on the pork tenderloin to avoid over-salting the dish. The bacon will also impart some saltiness.
• Grill Temperature: Maintaining a consistent medium heat on the grill is crucial. If the grill is too hot, the bacon may burn before the pork is cooked through. If it’s too cool, the pork may dry out.

Serving & Storage Suggestions

Serve the cherry glazed, bacon wrapped pork tenderloin immediately after carving for the best flavor and texture. It pairs well with roasted vegetables, mashed potatoes, or a fresh green salad.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in a skillet over medium-low heat or in a 350°F (175°C) oven until warmed through. Avoid over-heating, as this can dry out the pork. A splash of cherry glaze during reheating can help maintain moisture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	471 kcal	N/A
Calories from Fat	89 g	19%
Total Fat	9.9 g	15%
Saturated Fat	3.3 g	16%
Cholesterol	90.2 mg	30%
Sodium	195.6 mg	8%
Total Carbohydrate	61.2 g	20%
Dietary Fiber	0.9 g	3%
Sugars	42.7 g	N/A
Protein	27.8 g	55%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Glaze: Add a pinch of red pepper flakes or a dash of hot sauce to the cherry glaze for a spicy kick.
• Different Preserves: Experiment with other fruit preserves, such as apricot or raspberry, for a different flavor profile.
• Maple Glaze: Substitute the cherry preserves with maple syrup for a sweeter, more caramelly glaze.
• Bacon Alternatives: Use pancetta or prosciutto instead of bacon for a different salty, cured flavor.
• Herb Infusion: Add fresh herbs like thyme or rosemary to the cherry glaze for an earthy note.

FAQs (Frequently Asked Questions)

Q: Can I make the cherry glaze ahead of time?
A: Yes, the cherry glaze can be made up to 3 days in advance. Store it in an airtight container in the refrigerator and gently reheat before using.

Q: How do I prevent the bacon from burning on the grill?
A: Keep the grill at a consistent medium heat and monitor the bacon closely. If it starts to burn, move the tenderloin to a cooler part of the grill or reduce the heat.

Q: Can I cook this dish in the oven?
A: Absolutely! Bake the bacon-wrapped tenderloin in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the internal temperature reaches 140-145°F. Baste with the cherry glaze during the last 10 minutes of cooking.

Q: What’s the best way to check the internal temperature of the pork?
A: Use a reliable meat thermometer and insert it into the thickest part of the tenderloin, avoiding the bacon.

Q: Can I use a different type of wine in the glaze?
A: While ruby port is recommended for its sweetness and depth, a dry red wine can be substituted if needed. You may want to add a touch of honey or sugar to compensate for the lack of sweetness.

Final Thoughts

I truly hope you give this Cherry Glazed, Bacon Wrapped Pork Tenderloin a try. It’s a delightful combination of flavors and textures that’s sure to impress. Don’t be afraid to experiment with variations and make it your own! I’d love to hear your feedback and any creative twists you come up with. Perhaps pair it with a crisp Sauvignon Blanc for a truly memorable meal. Happy cooking!