Bacon-Wrapped Pork Tenderloin with Cherry Chutney

It is a truth universally acknowledged that a sure way to improve any kind of roast is to wrap it in bacon. It adds flavor and juiciness and at the end of cooking you can fling that bacon in a pan to crisp it and eat it beside the roast. Still, even wrapped in bacon, pork tenderloin tends towards dryness if it isn’t properly dressed. So in the recipe below I recommend slitting open the pork loin, stuffing it with cherry chutney, and then wrapping it in bacon before tying it all together with kitchen twine.

As for the chutney, well I find cherry season to be almost an embarrassment of riches: are you saying I get to eat all of those, and for how much! Ye gods. Cherry chutney is really a most marvelous condiment and it gets better over a couple of days as the flavors combine, so I recommend making it a day or two before the pork loin.

Bacon-Wrapped Pork Tenderloin

(Serves 2)

1 lb boneless pork tenderloin

4 strips bacon

1 cup cherry chutney

Salt and pepper

Cooking fat

Kitchen twine

1.)   Preheat oven to 400 degrees Fahrenheit. Dry and season pork and brown in a skillet in cooking fat (preferably lard) all over.

2.)   Slice open tenderloin and create a large cavity. Fill it with chutney. Wrap bacon strips around tenderloin and tie it tight with kitchen twine. Season a touch more and pop it in the oven for about 25 minutes, until a meat thermometer registers 145 degrees.

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Cherry Chutney

(Adapted from the Ball Complete Book of Home Preserving)

4 cups cherries, pitted and chopped

1-teaspoon whole allspice berries

½ Vidalia onion, chopped

¼ cup white vinegar

1-teaspoon garlic, minced

¼ cup brown sugar

1 cinnamon stick.

1.)   Tie cinnamon stick and allspice in a cheesecloth wrapped in kitchen twine, creating a bouquet garni.

2.)   Combine cherries, onion, vinegar, garlic, salt and bouquet garni in a pan. Bring to a boil over medium high heat and boil hard, stirring frequently for twenty minutes. Add sugar and stir to dissolve. Reduce heat and boil for twenty more minutes.

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3.)   Remove from heat and discard spice bag.

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