Cherry Glazed, Bacon Wrapped, Pork Tenderloin Recipe

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Cherry Glazed, Bacon Wrapped, Pork Tenderloin
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Ingredients
11
Count
Nutrition
230
Calories
Total time
45
Minutes
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Ingredients:

  • 1 (12 oz) jar cherry preserves
  • 2 tbsp cajun seasoning, butt kickin' blacken, original recipe
  • 1/4 cup ruby port , as needed
  • 1 pork tenderloin , about 3 . 5 lb
  • 1 tbsp cajun seasoning, butt kickin' blacken, original recipe

Directions:

  1. Place the Cherry Preserves in a sauce pan over medium heat until it melts. Add the Blacken and vinegar and stir it up good. Let this simmer for about 5 minutes.
  2. Blend with a food processor, blender, or an immersion blender (like I did). The whole cherry will help thicken the sauce.
  3. As it cools, it'll thicken because you've boiled off some of the water in the preserves, this is when you add the port wine. Add enough so that you've got a nice basting sauce. Set this aside while you cook the Pork.
  4. As it cools, it'll thicken because you've boiled off some of the water in the preserves, this is when you add the port wine. Add enough so that you've got a nice basting sauce. Set this aside while you cook the Pork.
  5. Pork Tenderloin normally comes 2 / pkg., Separate them, rinse, then remove the silver skin, and any grizzle that might be there. The ones that I had also had a piece on the end that I removed, in order to make each piece more uniform in size.
  6. Lightly season the Pork with about 1 teaspoon of Butt Kickin' Blacken per tenderloin.
  7. I use a thick cut bacon, this time it happened to be coated with black pepper. I removed most of the pepper, then toothpicked 3 slices bacon per tenderloin, in a spiral, leaving about 1 in between each slice as it wrapped around. I didn't put any additional seasoning on at this time, because the bacon already had plenty of pepper to it, and the bacon would provide the salt.
  8. Cook on a medium grill until the meat reaches an internal temperature of 140 - 145 degrees. The meat should be barely pink inside, and will be real moist.
  9. Begin basting with the Cherry Glaze, about 15 minutes before they're done.
  10. When it's done, place it on a platter, cover with aluminum foil, and let it rest about 15 minutes before carving. When carving, slice it into 1/2 slices on an angle to give larger pieces.
  11. Ron's Note:.
  12. Be sure to remember to remove the toothpicks when carving, and try to cut all the way through in one slice of the knife. Otherwise you might end up with jagged slices.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 229.96 Kcal (963 kJ)
Calories from fat 115.95 Kcal
% Daily Value*
Total Fat 12.88g 20%
Cholesterol 73.19mg 24%
Sodium 231.08mg 10%
Potassium 395.15mg 8%
Total Carbs 3.12g 1%
Sugars 2.52g 10%
Protein 21.32g 43%
Vitamin C 0.1mg 0%
Iron 0.8mg 5%
Calcium 6.2mg 1%
Amount Per 100 g
Calories 168.21 Kcal (704 kJ)
Calories from fat 84.82 Kcal
% Daily Value*
Total Fat 9.42g 20%
Cholesterol 53.54mg 24%
Sodium 169.03mg 10%
Potassium 289.05mg 8%
Total Carbs 2.28g 1%
Sugars 1.84g 10%
Protein 15.59g 43%
Vitamin C 0.1mg 0%
Iron 0.6mg 5%
Calcium 4.5mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.7
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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