Bacon-Wrapped Pork Tenderloin with Sour Cherry Sauce

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   Preheat the oven to 400 degrees F. Pat dry the pork tenderloin and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, then wrap with the bacon, overlapping the slices.

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   Heat the oil in a large nonstick skillet over medium-high heat until hot, then brown the pork and shallots, 6 to 8 minutes.

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   Flip the pork tenderloin browned-side up and transfer the skillet to the oven.

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   Roast until the pork reaches 145 degrees F in the center, 15 to 18 minutes.

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   When the pork is done, transfer to a cutting board, leaving the shallots in the skillet.

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   Add the cherries and stock to the skillet and bring to a simmer.

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    Stir together the cornstarch and 1 tablespoon water, then add to the skillet, bring to a boil, whisking until sauce is thickened, about 2 minutes.

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    Season the sauce with salt and pepper.

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    Slice the pork into 8 pieces, divide among 4 plates with the sauce, and sprinkle with dill, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.