Bacon, Dried Cherry & Caramelized Onion Stuffed Pork Tenderloin

We all have those recipes we make over and over again, right? The ones we just about crave? The ones we just look for an occasion to make them on. Birthdays, Company? Tuesday? This Bacon, Dried Cherry & Caramelized Onion Stuffed Tenderloin is one of those. If you’re like me, you’ll just look for an excuse. And you’ll double the recipe and make two!

Bacon, Dried Cherry & Caramelized Onion Stuffed Tenderloin
Bacon, Dried Cherry & Caramelized Onion Stuffed Tenderloin

There’s something about stuffing and rolling anything that makes it feel special, and a stuffing with little bacon & cheese, along with sweet caramelized onions and tart cherries – it just does it for me. Inspired by a recipe in Fine Cooking (2010) I changed it up a lot, but I still use that winey sauce. I almost always serve it with a lovely salad and mashed sweet potatoes.

Pork Tenderloin (at least plain and not pre-flavored) has become harder to find in my neck of the woods. It’s becoming more common to see the dryer Pork Loin cut down to tenderloin size and labeled “Tender Loin” or some such misleading thing. Don’t fall for it. See Buying & Prepping a Tenderloin for more info.

Bacon, Dried Cherry & Caramelized Onion Stuffed Tenderloin
Bacon, Dried Cherry & Caramelized Onion Stuffed Tenderloin

Bacon, Cherry & Caramelized Onion Pork Tenderloin

  • Servings: 3 - 4
  • Difficulty: medium
  • Print

    • 3 1/2 tablespoons extra-virgin olive oil, divided
    • 1 large onion, halved then thinly sliced
    • 4 tablespoons freshly squeezed orange juice
    • 1 1/2 tablespoons balsamic vinegar
    • 1 teaspoon freshly grated orange zest
    • 1/2 cups dried cherries (or cranberries)
    • 1 cup packed spinach
    • Kosher salt and freshly ground black pepper
    • 3 slices cooked bacon, crumbled
    • 1/2 cup grated Asiago or other flavorful cheese
    • 1 pork tenderloin, trimmed
    • 2 pinches ground allspice
    • 1/4 teaspoon freshly ground pepper & salt as desired
    • 1/2 cup dry white wine, such as Sauvignon Blanc or Pino Grigio
    • 1 cup chicken broth
    • 1 tablespoon cold unsalted butter

Heat a tablespoon of the olive oil in a 12-inch skillet over medium heat. Add the onions and cook, stirring occasionally, until softened and light golden, about 10 – 15 minutes. Add the orange juice, balsamic, zest & dried cherries, cover and cook over low heat until cherries are plump and onions very soft, about 10 minutes longer. Add spinach and cook, uncovered, until spinach is wilted and all the liquid has evaporated, about 5 minutes more. Season to taste with salt and pepper. Leave to cool as you prep the tenderloin.

Heat the oven to 425°F.  Meanwhile, slice the tenderloin, lengthwise, at about 3/4 to 1 inch in, into one flat piece. Using small slices and turning the tenderloin bit by bit, keeping the outside portion as even as you can at about 3/4 inch to one inch, until it lays flat. (Basically, cut it at a spiral.) Place between two pieces of plastic wrap, cut side up, and pound gently until; it reaches about 1/2″ thick.

In a small bowl, mix 1/2 tablespoon olive oil, the ground allspice, and 1/4 teaspoon black pepper. Rub the mixture on both sides of the pork and season generously with salt. Spread the cherry mixture down the center of the cut side, sprinkle with bacon & cheese and roll tightly. Tie with butcher twine at 1-inch intervals.

Heat the remaining 2 tablespoons olive oil in an ovenproof 12-inch skillet over medium-high heat. Brown the pork on all sides until golden, 5 to 6 minutes. Transfer to the oven and roast until an instant-read thermometer inserted in the thickest part of a tenderloin reads 145 to 160 degrees F, 10 to 15 minutes. Transfer the pork to a cutting board and tent with foil.

Set the skillet over medium-high heat, add the wine, and deglaze the pan by scraping up the cooked bits with a wooden spoon. Bring to a boil & reduce the wine by about half, 1 to 2 minutes. Add the chicken broth, bring to a boil, and reduce by about half, 2 to 3 minutes. Turn off heat, remove from burner & add butter, gently swirling it around with a fork until melted. Season to taste with salt and pepper.

Remove the strings from the pork and slice it into 3/4-inch-thick slices. Serve drizzled with the sauce.

from the kitchen of http://www.frugalhausfrau.com

pork-tenderloin

 

I’ll be taking this over to Angie’s Fiesta Friday #137, hosted this week by Loretta @ Safari of the Mind and Natalie @ Kitchen, Uncorked as well as Saucy Saturdays – they’re such a great group of bloggers!

37 thoughts on “Bacon, Dried Cherry & Caramelized Onion Stuffed Pork Tenderloin”

  1. Can I make any part of this a day ahead or in the am then cook it? And I can’t quite visualize how your saying to cut it. Thanks, Christy

    1. HI Christy, you can make this all ahead. If you make it totally all ahead, make sure the stuffing is completely cool before you roll it for safety issues. You don’t want to put the stuffed and tied tenderloin in the fridge with the warm stuffing because it will take awhile before the inside gets cold.

      To cut, rather than going straight down which will basically get you two “half moons” that are connected at the bottom, Instead, cut from the top, going along the length in a way that will give you kind of a spiral::

      Cut down the length straight down about an inch, then turn your knife at a slight angle and slice a little at a time so you have kind of a spiral effect. Tenderloins aren’t very big so what you’re aiming for is an even piece of meat.

      I dded kind of a rough drawing.

  2. What a tantalizing list of ingredients in your pork loin. The addition of Sauvignon Blanc did it for me 🙂 Love the presentation, it looks ever so juicy and grand enough to serve up for company. Well done! Thanks for bringing this flavorful and succulent dish to Fiesta Friday.

  3. Mmm! I love stuffing pork loin. i haven’t done it since last fall, it just seems like the thing to do this time of year. Your filling sounds absolutely amazing. I can’t wait to give this a try!

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