Bacon-wrapped pork with cherry sauce

Ingredients:

• 450 g pork tenderloin
• 8 pieces of bacon
• 1 teaspoon olive oil
• 8 chopped shallots
• 0.5 cups dried cherries
• 0.75 cups chicken broth
• 1 teaspoon cornstarch
• Chopped dill for garnish, optional

Preparation:

1. Preheat oven to 200°C. Pat the tenderloin dry and sprinkle with 0.5 tsp salt and 0.5 tsp pepper, then wrap in bacon, overlapping the pieces.
2. Heat oil in a large nonstick skillet over medium-high heat, then fry the pork and shallots for 6-8 minutes. Turn the pork tenderloin over, seared side up, and transfer the skillet to the oven.
   
   Bake until the center of the pork reaches 140°F (60°C) with a thermometer, 15 to 18 minutes.
3. When the pork is done, transfer it to a cutting board, leaving the onions in the pan.
   
   Add the cherries and broth to the pan and bring to a simmer. In a separate bowl, combine the cornstarch with 1 tablespoon of water, then add to the pan and bring to a simmer, whisking until the sauce thickens, about 2 minutes. Season the sauce with salt and pepper. Cut the pork into 8 pieces, arrange them among serving bowls with the sauce, and sprinkle with dill, if desired. Serve with Merlot wine.
   
   Recipe Blackberry-marinated pork wrapped in bacon.