Juicy pork tenderloin meets crispy bacon and our savory-sweet Balsamic Garlic and Herb Jam. Simple enough for a weeknight, but impressive enough for a dinner party. You will want to make too much just to have savory pork sandwiches the next day.
Pre heat the oven to 425 degrees.
On a cutting board or flat surface lay out the 6 strips of bacon so they over lap each other by a ¼” (lay the first one out then the next strip right next to it; continue until the strips of bacon cover the width of the tenderloin). Do the same with the next 6 strips of bacon.
Coat the strips of bacon with a ¼ cup of Williamson Wines Balsamic Garlic and Herb Jam saving the other ½ cup of jam for the topping. Season your pork loin’s with salt and pepper.
Take your first tenderloin and lay it at the end of bacon strips nearest to you. Begin to roll the tenderloin away from you while making sure that the bacon strips are adhering to the pork. When you are finished you should have two tenderloins that are completely coated with bacon. (its okay if the ends are not completely covered).
Place on a broiler pan or roasting rack lined with foil. Bake at 425 degrees until the bacon is crispy or to desired doneness about 20 min. Turn oven down to 375 degrees and cook until the pork is firm or it reaches an internal temperature of 140 degrees about 10 minutes.
Meanwhile halve and slice one red onion and place in a small saucepan on medium-high heat. Add 1 tablespoon Sugar, two cups red wine and the other ½ cup of the jam and stir until it becomes the consistency of a sauce or a glaze rather than a jam.
Pull the pork out and let rest for 5 minutes before slicing.
Slice the pork and cover with the glaze.
• If you do not own a broiler pan or roasting rack, line a sheet pan or cookie sheet with foil and place a cooling rack on top to create a roasting rack.