Bacon Wrapped Pork Tenderloin

Ataste of the Northwest with just enough bacon for you to get your fix! Jet Black Syrah is the perfect meaty pairing (Bacon wrapped pork) with tons of cherries that just knocks this combination out of the park.

Bacon Wrapped Pork Tenderloin with a Cherry Chutney


6 Slices Thin Cut Bacon
10 Basil Leaves (fresh, chopped)
2 Pork Tenderloins
2 Tbsp Olive oil

Cherry Chutney

1 Onion (sliced)
1 Apple (seeded and sliced 1/4” pieces)
1 Tbsp Olive Oil
½ Cup Dried Cherries
½ Cup Red Wine
¾ Cup Cherry Pomegranate Chutney (Chukar Cherry)


Start by trimming silver skin off of pork tenderloin.  Lay bacon out on cutting board, coat with chopped basil, wrap pork tenderloin and secure with toothpicks. Heat a medium sized sauté pan on medium high heat, add oil, season both sides of tenderloins with salt and pepper and add to sauté pan. Cook 3-4 minutes, turn over and cook 3-4 minutes, transfer tenderloins to a baking dish and place in a 350’F oven for 6-8 minutes or until pork tenderloin has an internal temperature of 140”F. Allow to rest for 5-10 minutes.

While Tenderloins are resting, in a medium sized sauté pan over medium high heat-cook onions in olive oil for 4-5 minutes, add apples and dried cherries cook an additional 4 minutes.  Pour in Syrah and cook 2 minutes. Turn to low and add Cherry Pomegranate Chutney and cook for 5 minutes. Allow to cool slightly and serve with pork tenderloin and a glass of Jet Black Syrah.

Chef Frank Magaña