Wrapped in bacon
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Many moons ago I had a recipe for pork tenderloin with a savory chokecherry glaze. The recipe was from Meredith Brokawās cookbook on Montana cuisine. Having not found chokecherry jelly in the stores, I made my own ( they grow plentifully here). The loin recipe was delicious with that glaze. It works with lamb, too. I ended up making gallons of chokecherry products (jellies and syrups) that fall and gifted them away with gift certificates to purchase a loin or pancake making ingredients as Christmas presents. If you can find the recipe, try it out. I planted a chokecherry tree a few years ago and it has been slow to take off. Of course the birds get to it before I do, like with the service/june/Saskatoon berries.
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I made hirekatsu for the first time since I had some tenderloin and I find it a bit bland and lackluster compared to tonkatsu. I like tenderloin, but in this preparation it lacks flavor compared to pork chops and while chops can be lean, even fairly lean ones have a bit more fat than tenderloin, and I found myself missing it.
If frying pork tenderloin itās best to coat it in something like sweet and sour sauce.
Iām trying this tonight, but with a drizzle of tamarindā¦something.
I dunno, itās pretty classic spanish as is, with tamarindā¦ lmk how it goes 
Iām sort of subbing sour tamarind for the sour lemon in the lemon-honey drizzle. Iād forgotten the dish was Spanish (actually, Basque, right?, If that makes any difference) because Iām using the Ras al hanout in the so called āoriginal recipeā, so tamarind seemed okay. 
North Africa, Moores, Middle East, etc. 
You know Iām trying to use this tamarind paste! 
Anyway, itās tasty!
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