Bacon-Wrapped Pork Tenderloin with Rosemary-Cranberry Glaze by Whitney Miller

Imperfect Women is pleased to be able to share this recipe from Whitney Miller’s new cookbook, Modern Hospitality.

Whitney Miller won TV viewer’s hearts with her determination and and cooking skills on the first season of Master Chef. Her first cook book shows home cooks how they can be creative in the kitchen without spending the whole day cooking! This yummy recipe will certainly become a family favorite.

Imperfect women recently had a chance to interview Whitney Miller and you can read the interview here: Whitney Miller, Master Chef – A Modern Woman with Southern Charm.

Bacon-Wrapped Pork Tenderloin with Rosemary-Cranberry Glaze

Glaze
12 ounces fresh cranberries
1 2⁄3 cups sugar
1 sprig rosemary

Pork
1 pound pork tenderloin, trimmed of fat and silver skin
1⁄2 teaspoon salt
1⁄8 teaspoon ground black pepper
17 slices bacon (about 3⁄4 pound)

Make the glaze: Combine the cranberries and sugar with 11⁄4 cups water in a medium saucepan. Bring to a boil over high heat. Reduce the heat to medium and cook for 15 minutes. Transfer the mixture to a blender and puree. Strain the mixture through a fine-mesh sieve back into the pan, pressing on the solids (discard the cranberry skins and seeds). Add the rosemary to the sauce. Cook for 10 minutes on low heat to infuse with rosemary flavor.

To prepare the pork: Preheat the oven to 400°F. Coat a baking sheet with cooking spray.
Season the pork all over with the salt and pepper. Lay the bacon strips, slightly overlapping each other, on the baking sheet. Lay the pork tenderloin down the center of the bacon strips, perpendicular to them. Carefully wrap the bacon slices on one side of the pork around the tenderloin, tucking the bacon ends under the tenderloin to secure.
Roll the tenderloin forward to finish the wrapping of the bacon.
Secure bacon ends with toothpicks if loose.
Bake the tenderloin for 25 minutes. Remove from the oven and brush a thick coating of glaze over the tenderloin. Bake until the glaze sets on the pork, 5 to 7 minutes longer. Let the pork rest for 10 minutes before slicing.
Serve the pork slices with any remaining rosemary-cranberry glaze.

Serves 4

Credit info: Modern Hospitality credit: Reprinted from Modern Hospitality by Whitney Miller. Copyright (c) 2011 by Whitney Miller. By permission of Rodale, Inc. Available wherever books are sold. Photographs by Rita Maas.
.