Bacon-Wrapped Pork Medallions with Red Wine and Rosemary Sauce
Arrange bacon in a single layer on a cooling rack that is placed on top of a baking sheet with 4 sides. Bake at 400 degrees for 13 minutes. Remove from oven, blot excess grease with a paper towel and let cool on cooling rack.
The meat smelled delicious while cooking. The medallions went from this:
To served up in the sauce on a plate:
The meat was so tender. I didn't even think that pork could become that tender from being cooked on the stove top in such a short amount of time, but it was absolutely melt-in-your-mouth delicious. I will be making this dish again and again and again. We loved every bite.
From the original recipe I omitted the cherries completely, substituting a bay leaf instead and altered the cooking times slightly. I'm not sure if it was the higher altitude, but the times needed extending for the pork to cook through fully.