Out of Bounds Bacon-Wrapped Pork Tenderloin

Main Dish

Ingredients

Pork Tenderloin

1 cup Apple juice
1 Tbsp Balsamic vinegar
1 Bay leaf
2 Tbsp Brown sugar
1/8 tsp Cinnamon
1/4 tsp Black pepper, freshly ground
1 tsp Kosher salt

2 Whole pork tenderloins, cleaned and trimmed
8-10 Wlices thin cut bacon

Blackberry Chutney

1 cup Shallot, chopped fine
1 cup Onion, medium dice
1 Tbsp Unsalted butter
2 cups Blackberries
1 /4 cup Sugar
1 /2 cup Blackberry preserves
2 tablespoon Cider vinegar
1 Tbsp Cracked black pepper
1 Tbsp Ginger, minced
1 Cinnamon stick
1 /2 tsp Creole seasoning

Instructions

Pork Tenderloin

Combine the apple juice, vinegar, bay leaf, brown sugar, cinnamon, pepper and salt in a small sauce pot and heat just long enough to melt the sugar. Allow to cool.

Place the tenderloins in a zip lock bag and pour the cooled marinade over the pork. Close the bag and marinate the pork 2-3 hours, turning several times to ensure that all surfaces are covered.

Remove the pork from the marinade and pat dry. Starting at one end of the tenderloin, firmly wrap the bacon around the meat in a spiral direction, making sure to cover all surface areas of the pork.

Prepare the grill. Sear the pork for 8 minutes over medium-direct heat, turning it one-quarter turn every 2-3 minutes. Continue cooking with medium indirect heat until the pork reaches an internal temperature of 165 degrees, approximately 15-20 minutes.
Remove the pork from the grill and let rest 5 minutes. Slice the pork on a slight angle into one-inch thick slices and serve with Blackberry Chutney

Blackberry Chutney

In a 1 1/2-quart heavy-duty saucepan, cook shallot and onion in butter over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries burst and chutney is thickened, approximately 20 minutes. Strain through a fine mesh sieve to remove seeds.

Cool to room temperature.

Note: Chutney can be made 1 week ahead and chilled, covered

Yield: 2 cups

Recent Recipes

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

RobertStJohn.com