Maple Bacon-Wrapped Pork Tenderloin with Rosemary Cherry Sauce: A Culinary Journey from Iowa
Embark on a delightful culinary adventure with this exquisite Maple Bacon-Wrapped Pork Tenderloin, perfectly complemented by a vibrant Rosemary Cherry Sauce. This dish isn’t just a recipe; it’s a testament to the bounty of American agriculture and the joy of shared meals. My inspiration for this unforgettable dish stems from a truly memorable trip to Des Moines, Iowa, a few weeks ago, for the “Farmers Feed US 2012 Iowa CornQuest.” It was an incredible opportunity, generously sponsored by the Iowa Corn Growers Association, and an experience that deepened my appreciation for the hard work and dedication of our nation’s farmers.
The trip was a whirlwind of education, camaraderie, and, of course, exceptional food. I had the privilege of connecting with some truly wonderful blogging friends, all sharing a passion for food and agriculture. Together, we explored the intricate details of Iowa’s corn, beef, and pork industries, gaining firsthand insight into the meticulous care and sustainable practices employed by farmers to bring food to our tables. Beyond the valuable lessons, the culinary highlights were plentiful, culminating in a dish that has since become a cherished favorite: this very Maple Bacon-Wrapped Pork Tenderloin with Rosemary Cherry Sauce.
Among the many delicious meals we enjoyed, one particular lunch stood out because we had the unique opportunity to prepare it ourselves! Imagine a group of food bloggers, usually found behind cameras and keyboards, donning aprons and stepping into a professional kitchen. The incredibly talented and patient Chef Terrie Kohl from the Country Club Market skillfully divided the ten of us into teams, tasking us with cooking a collaborative lunch using her carefully crafted recipes. I was fortunate enough to land on “Team Pork,” assigned to create this heavenly Maple Bacon-Wrapped Pork Tenderloin with Rosemary Cherry Sauce.
It felt as though Chef Terrie had a secret insight into my culinary anxieties, as she immediately set me to the task of removing the silver skin from about eight pork tenderloins. While initially a bit daunting, I admit that every minute spent meticulously prepping was absolutely worth it. The true reward came when everyone gathered around the table, taking their first bites of this extraordinary pork dish. The collective expressions of delight confirmed it: this dish was nothing short of amazing. The combination of savory pork, crispy, sweet bacon, and that unforgettable sauce created a symphony of flavors and textures.
It’s hard to imagine anyone not falling in love with bacon-wrapped pork tenderloin, a classic for a reason. But what truly elevated this particular preparation to an entirely new level was the accompanying Rosemary Cherry Sauce. This exquisite sauce provided a perfect balance of tartness from the cherries, aromatic depth from the rosemary, and a subtle sweetness that beautifully cut through the richness of the bacon and pork. Even after everyone felt completely satisfied, plates were still being passed around for second and even third helpings, a true testament to its irresistible appeal. Such was its popularity that we all eagerly asked Chef Terrie if we might be able to take the recipe home to share. To our delight, she generously agreed, and for that, I extend my heartfelt thanks to her!
I am incredibly excited to pass this recipe on to you, knowing it will bring as much joy to your kitchen as it has to mine. I’ve made a few minor adjustments to Chef Terrie’s original, primarily doubling the sauce. Why? Because I simply couldn’t get enough of those plump, juicy cherries, and I believe a generous amount of this incredible sauce truly enhances the experience. This is a wonderfully impressive dish that comes together quickly and easily, making it perfect for both weeknight dinners and special occasions. It’s guaranteed to impress your friends and family, making them believe you spent hours in the kitchen. Believe me, I’m a huge fan, and I’m confident you will be too! Cheers to great meals, lovingly grown by dedicated farmers, and joyfully cooked with great friends and family!
Print Recipe
Maple Bacon-Wrapped Pork Tenderloin with Rosemary Cherry Sauce
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 3-4 servings
Description
You’ll absolutely adore this easy-to-make, yet gourmet-tasting, Maple Bacon-Wrapped Pork Tenderloin with Rosemary Cherry Sauce. It’s a perfect blend of savory and sweet, ideal for impressing guests or enjoying a special family meal.
Pork tenderloin is renowned for its lean texture and quick cooking time, making it an excellent choice for a sophisticated meal without the fuss. Wrapping it in maple bacon not only infuses the pork with a delightful smoky and sweet flavor but also helps keep it incredibly moist and tender during cooking. The bacon crisps up beautifully, adding an irresistible textural contrast to the succulent pork. This recipe capitalizes on these natural advantages, delivering maximum flavor with minimal effort.
Ingredients
For The Maple Bacon-Wrapped Pork Tenderloin:
- 1 (2 lb.) pork tenderloin, rinsed and silver skin removed (see notes for tips on silver skin removal)
- 6–8 slices maple bacon (or regular bacon for a less sweet profile)
- 1 Tbsp. vegetable or canola oil (for searing)
For The Rosemary Cherry Sauce:
- 1 Tbsp. olive oil
- 1 cup thinly-sliced red onions
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 cup dried cherries (tart cherries work beautifully here)
- 1 Tbsp. fresh rosemary, chopped, or 1 tsp. dried rosemary
- 1 1/2 cups chicken stock (low-sodium preferred)
- 1 Tbsp. red wine vinegar
- 1 Tbsp. cornstarch
Instructions
To Make The Tenderloin:
- Preheat your oven to 375 degrees F (190 degrees C). Prepare the pork tenderloin by patting it dry and then wrapping it snugly with the strips of maple bacon in an even layer. Secure the bacon with toothpicks as needed to ensure it stays in place during searing and baking.
- Heat 1 tablespoon of vegetable or canola oil in a large, oven-safe skillet (cast iron works wonderfully) over high heat until shimmering. Carefully add the bacon-wrapped pork tenderloin to the hot skillet and sear it on all sides for approximately 2 minutes per side, until the bacon is nicely browned and crispy. This crucial step locks in flavor and creates a delicious crust. Once seared, transfer the pork tenderloin from the skillet to a baking pan lined with aluminum foil (for effortless cleanup!). Bake for 20 minutes, or until the internal temperature of the pork reaches 140 degrees F (60 degrees C) when measured with a meat thermometer at the thickest part. Remember that the pork will continue to cook and reach its ideal doneness of 145 degrees F (63 degrees C) as it rests. Serve the perfectly cooked pork tenderloin generously covered with the prepared Rosemary Cherry Sauce.
To Make The Sauce:
- Using the very same skillet you used to sear the pork (those flavorful browned bits are essential!), heat 1 tablespoon of olive oil over medium-high heat. Add the thinly-sliced red onions, minced garlic, dried cherries, and chopped fresh or dried rosemary to the skillet. Sauté, stirring occasionally, until the onions are softened and translucent, which typically takes about 6 minutes. The aroma will be incredible! Next, pour in the chicken stock and continue cooking, bringing the mixture to a gentle boil.
- While the broth heats and comes to a boil, prepare your thickening agent. In a separate small bowl, whisk together the red wine vinegar and cornstarch until a smooth slurry forms. Once the chicken stock mixture in the skillet is boiling, slowly whisk in the cornstarch mixture until it is evenly blended and no lumps remain. Allow the sauce to boil for an additional 1-2 minutes, stirring continuously, until it thickens to your desired consistency. The sauce should coat the back of a spoon beautifully. Once thickened, remove the pan from the heat and cover it to keep warm until you are ready to serve. This sauce is not only delicious but also visually appealing, with the vibrant red cherries adding a pop of color.
Notes
This recipe is graciously shared with permission from the talented Chef Terrie Kohl, whose culinary expertise made our Iowa CornQuest trip truly special. A huge thank you to her for such an inspiring dish!
Removing Silver Skin: The silver skin is a tough, silvery membrane found on pork tenderloin. It doesn’t break down during cooking and can make the meat chewy. To remove it, slide a sharp, thin knife just under one end of the silver skin. Angle the knife slightly upwards, away from the meat, and gently pull the silver skin with your other hand while slicing the knife along its length. It’s a bit tricky at first but gets easier with practice!
Storage & Reheating: Leftover pork tenderloin and sauce can be stored in airtight containers in the refrigerator for up to 3 days. To reheat, gently warm the pork in a skillet with a splash of chicken broth or in the oven at a low temperature to prevent it from drying out. Reheat the sauce separately on the stovetop over medium heat until warmed through.
Serving Suggestions: This elegant dish pairs wonderfully with a variety of sides. Consider serving it with creamy mashed potatoes, roasted asparagus, sautéed green beans, or a wild rice pilaf. For a complete meal, a crisp green salad with a light vinaigrette would also be an excellent complement.
