I’ve been a bit on sugar overload lately, so I thought I’d switch things up and create a delicious savory dish for dinner this week. Okay, I’ll admit it – there’s sugar in this too. I’ve found the perfect amount of sweet and savory that goes into this Tart Cherry and Bacon Wrapped Pork Loin, and it’s pretty incredible. I don’t think I want to make pork any other way after this recipe.
Jam in meatballs and chili has always been a thing for me (see my Award Winning Chili recipe here), but I’d never tried it on pork. My mom sometimes pours pepper jelly over different cuts of meat and throws it in the Crock Pot, but I decided to try something unique and somewhat decadent. I think this Pork Loin could easily be served at Christmas, a romantic dinner, or just any ol’ family dinner, and everyone will be pleased. The not-so-secret ingredient is from Smucker’s Orchard’s Finest line – Michigan’s Red Tart Cherry Preserves.
Picture this: a clean large cut of pork tenderloin with a special brown sugar rub, wrapped in bacon and covered in cherry preserves. I’ve got some special seasonings tucked in there as well, but you get the gist of it. We’re high up on the yum scale with these 4 base ingredients alone.
What I love about Smucker’s Orchard’s Finest Red Tart Cherry Preserves is all the real fruit it contains. You can actually see and taste the tart cherries, and probably tastes more like tart cherries than any other fruit spread I’ve tried. You’ve got 4 ingredients: tart cherries, sugar, citric acid and pectin. We all know these ingredients, and can feel good about lathering a hearty pork loin in them – especially once you get a taste!
I hope I’ve sufficiently tantalized your taste buds with my Tart Cherry Bacon Wrapped Pork Loin. I forgot to mention how easy this is to make. I’ve made bacon wrapped things in the past, which were a nightmare because the bacon would never stay in place, but with a few toothpicks on hand, the bacon isn’t an issue.
Ingredients
Method
- Preheat oven to 350°. Remove layer of fat from the top of pork tenderloin with a sharp knife. Pat the tenderloin dry and set aside.
- Combine the brown sugar, salt, nutmeg, and turmeric in a small bowl and rub over top and sides of pork tenderloin.
- Wrap top and sides of tenderloin with the strips of bacon. Hold in place with toothpicks.
- In a large oven-proof skillet, heat oil over medium-high heat. Add the bacon-wrapped tenderloin and sear each side about 6, or until a caramel color.
- In a small bowl, combine preserves and mustard. Brush over the top and sides of tenderloin. Transfer skillet to the oven and cook 15-20 minutes, or until tenderloin reaches an internal temperature of 140°F.
- Remove from oven and loosely tent with foil while pork continues to cook another 10-15 minutes.
- Remove toothpicks and slice into 1/4- to 1/2-inch pieces for serving.
Linda Parker says
There is a difference between a pork tenderloin and pork loin. tenderloin is no more than a pound and pork loins can be up to 3 pounds.
Emily Buys says
Hi Linda,
I apologize for any confusion. I know there’s a difference, and didn’t properly name the image.
Greg says
Please proof read your recipes – a common failing of many websites.
Add the bacon-wrapped tenderloin and sear each side about 6, or until a caramel color.
Sear each side about 6 what?
Emily Buys says
Well, I think the only thing that would make sense would be 6 minutes, Greg. You could sear them for 6 days if you want. 😉
TAMMY says
Wow you sure have a tough crowd! It all made.perfect sense to me. This sound delicious and will have to try it.out. Thank you for sharing.
Emily Buys says
Thank you for the approval, and feedback, Tammy!!! 😉
Drucilla Vettiner says
I am cooking it tonight for Easter dinner. Looks delicious….I also could figure out …..I am using a full size pork loin…cannot wait….
Emily Buys says
I hope it turned out well for you, Drucilla!
Elizabeth Pulsipher says
Cannot find smucker’s orchard’s finest line Michigan’s red tart cherry preserves. What can I substitute?
Emily Buys says
Any semi-tart jam should work just fine. They must have discontinued the red tart cherry.
Wendi Darr says
Just found this recipe and it sounds amazing! It’s on my list for Sunday dinner (still a thing at my house 😅)
Thank you!!!