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Bacon-Wrapped Pork Tenderloin with Rosemary-Cranberry Glaze
Cooking a whole pork tenderloin is an easy and inexpensive way to create an elegant meal. Wrapping the tenderloin in bacon not only imparts a rich, smoky flavor to the pork, but also keeps this lean cut of meat moist as it roasts in the oven. Pork pairs well with sweet fruit components. My rosemary-cranberry glaze not only adds sweetness but also an aromatic herbal component.
- Serves 4
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For the glaze
- 12 ounces fresh cranberries
- 1 2/3 cups sugar
- 1 sprig rosemary
For the pork
- 1 pound pork tenderloin, trimmed of fat and silver skin
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 17 slices bacon (about 3/4 pound)
To make the glaze
Combine the cranberries and sugar with 1 1⁄4 cups water in a medium saucepan. Bring to a boil over high heat.
Reduce the heat to medium and cook for 15 minutes.
Transfer the mixture to a blender and puree. Strain the mixture through a fine-mesh sieve back into the pan, pressing on the solids (discard the cranberry skins and seeds).
Add the rosemary to the sauce. Cook for 10 minutes on low heat to infuse with rosemary flavor.
To prepare the pork
Preheat the over to 400 degrees F. Coat a baking sheet with cooking spray.
Season the pork all over with the salt and pepper.
Lay the bacon strips, slightly overlapping each other, on the baking sheet.
Lay the pork tenderloin down the center of the bacon strips, perpendicular to them. Carefully wrap the bacon slices on one side of the pork around the tenderloin, tucking the bacon ends under the tenderloin to secure. Roll the tenderloin forward to finish the wrapping of the bacon. Secure bacon ends with toothpicks if loose.
Bake the tenderloin for 25 minutes. Remove from the oven and brush a thick coating of glaze over the tenderloin. Bake until the glaze sets on the pork, 5 to 7 minutes longer.
Let the pork rest for 10 minutes before slicing.
Serve the pork slices with any remaining rosemary-cranberry glaze.