This delicious Cheerwine-infused pork tenderloin comes from Chef Mike Ellis at The Grand on Main in Columbia, S.C. Yields 4 servings.
For marinade: In a mixing bowl mix Cheerwine, soy sauce, vinegar, brown sugar, maple syrup, Dijon mustard, and spices until dissolved.
Trim the pork tenderloin of any unnecessary fat or silver skin.
Place the tenderloin in marinade and cover. Marinate for 12 hours.
Remove the pork tenderloin from marinade and place the marinade in a saucepot. Dry the tenderloin.
Preheat oven to 500° F.
Wrap the pork tenderloin in the bacon slices. Use a toothpick or a stick of spaghetti to secure it on the ends. This will help it to stay secure and not unravel while it is cooking.
Spray a sheet tray or thick cookie sheet with cooking spray.
Carefully place the tenderloin on the tray and squeeze it and tuck the bacon back tightly so it stands tall and is not flattened.
Bring marinade to a boil and reduce until it is a nice glaze.
Bake the tenderloin for about 15 minutes. Glaze the tenderloin with the glaze and place back in the oven for 4-5 minutes. Be careful not to burn the marinade but rather a slight char to candy the bacon. The tenderloin should be between 135° F to 140° F in the center. Remove from the oven.
Let the tenderloin rest for 5-10 minutes before slicing. Drizzle with more glaze.
This recipe is great main course served with rice, sweet potatoes or your favorite holiday side. Alternatively, slice it or dice it and put it on a skewer as an appetizer with the rest of the Cheerwine glaze in a bowl for dipping.
Optional Note: Add cherries, cranberries, or apples to the glaze while it is reducing to provide extra texture and flavor to the glaze sauce.