Pork Tenderloin Wrapped in Bacon with Blackberry Chutney

The original recipe is from the New South Grilling cookbook by Robert St. John. I have slightly altered it.

I had been pouring over cookbooks and food blogs for about a week trying to find the perfect recipes for Easter. Finally, a beautiful light shined from heaven and landed upon the wonderful New South Grilling cookbook in my pour bursting at the seams bookshelf. Yes, when I opened the book to this recipe, angels did start singing. You're wondering about my sanity now, but when you make this your mouth will dance for joy. :D After being marinated in the apple juice mix and baked in bacon, the pork is slightly sweet and very juicy. Couple that with a slightly spicy, beautiful deep red raspberry sauce and you will be a very happy camper. Very happy.

PORK 

INGREDIENTS:

1 cup apple juice

1 T red wine vinegar

1 bay leaf

1 T brown sugar

1/8 t cinnamon

1/4 t black pepper

1 t salt

2 pork tenderloins

8-10 slices thin cut bacon

1 recipe blackberry chutney (recipe follows)

DIRECTIONS:

1) Combine all but last 3 ingredients in a small saucepan and heat just until the sugar is melted. Allow to cool.

2) Place tenderloins in a container and pour marinade on the pork. I marinaded the pork for 2 days but the original recipe says 2-3 hours. Turn the pork several times to ensure that all surfaces are covered.

3) Preheat oven to 325 degrees.

4) Starting at one end of the tenderloin, firmly wrap the bacon around the meat in a spiral direction. Cover all surfaces.

5) Cook in preheated oven for 45 minutes and check. It will be ready when the middle is light brown and the edges are pink. You may need to increase the 

temperature.

6) Slice the pork and serve with blackberry chutney.

CHUTNEY

INGREDIENTS:

I cup finely chopped green onions

1 cup medium diced yellow onions

2 cloves minced garlic

1 T unsalted butter

2 cups blackberries

1/4 cup sugar

1/2 cup blackberry preserves

2 T apple cider vinegar

1 T black pepper

1 T powdered ginger

1 T cinnamon

2 pinches Lowry's Seasoned Salt

1 pinch paprika

1 pinch cayenne

1 pinch garlic powder

1 t dry mustard

1 t dry oregano

1 t dry thyme

DIRECTIONS:

1) In a saucepan, cook green and yellow onions and garlic in butter over moderate heat,stirring occasionally, until golden. 

2) Stir in remaining ingredients and simmer, uncovered , stirring occasionally, until berries burst and chutney is thickened, approximately 20 minutes. Remover from heat.

3) The original recipe says to strain the chutney through a fine mesh sieve. I didn't do this step because I don't have one but the seeds were a little annoying, so if you have one then use it. If you don't the it's still really delicious.

The chutney is best when made a few days in advance. I made it 2 days early. It will hold in the refrigerator for 1 week.