Check out our video of how to prepare this recipe: https://williamsonwines.com/recipe/bacon-wrapped-pork-tenderloin

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Bacon:
	• On a flat surface, lay out 6 strips of bacon, overlapping each other by ¼ inch. Repeat with the other 6 strips.
	• Brush the bacon with ¼ cup of the Balsamic Garlic and Herb Jam.
3. Season and Wrap Pork:
	• Season the pork tenderloins with salt and pepper.
	• Place a tenderloin at the end of the arranged bacon strips and roll it away from you, ensuring the bacon sticks to the pork.
	• Repeat for the second tenderloin.
4. Roast Pork:
	• Place the wrapped tenderloins on a broiler pan or a foil-lined roasting rack.
	• Bake at 425°F until the bacon is crispy (about 20 minutes).
	• Reduce oven temperature to 375°F (190°C) and continue cooking until the pork is firm and reaches an internal temperature of 140°F (about 10 minutes).
5. Prepare Glaze:
	• Slice the red onion and place it in a small saucepan over medium-high heat.
	• Add sugar, red wine, and the remaining ½ cup jam.
	• Stir until it reduces to a sauce or glaze consistency.
6. Rest and Serve:
	• Let the pork rest for 5 minutes after removing it from the oven.
	• Slice the pork and generously cover it with the glaze before serving.
Chef Tips - If you don’t have a broiler pan or roasting rack, you can improvise using a sheet pan lined with foil and placing a cooling rack on top.

Serves 6