This recipe was developed by me for Smithfield, whom I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Very Culinary possible!
Happy Monday, everyone! How was your Halloween?
As always, I struggled with staying at home to hand out candy, or walking with Paul and the kids. I opted for going out with them. BUT I did get to enjoy the itty bitty kids who come before it gets too dark, and several others who stay out way too late. We have a really fun neighborhood and what usually begins with just the four of us, ends up being a cluster of 15. It’s like a street party!
Onto the next holiday though, right? I can’t believe it’s almost Thanksgiving. Is your menu all planned out? Are you making a turkey, ham, or something else?
Because I highly recommend this pork tenderloin, which only takes 30 minutes start to finish!
I took a Smithfield Applewood Smoked Bacon seasoned pork tenderloin, topped it with sliced apple, and then wrapped it in Smithfield Hometown Original Bacon. The entire family wept with joy, while eating…and cried when it was all gone. So good!
Smithfield produces 100% fresh pork, slow marinated in delicious seasonings. They have three distinct cuts of pork – tenderloin, loin filet, and sirloin – to suit several cooking styles and dishes. Different flavors include Peppercorn & Garlic, Teriyaki, Garlic & Herb, Mesquite, and Rosemary & Olive Oil, so there’s something for everyone.
This recipe is fancy enough for a holiday dinner, but easy enough for a regular weeknight!
Bacon and Apple Wrapped Pork Tenderloin
- 1 Smithfield Applewood Smoked Bacon seasoned pork tenderloin
- 5 large thin slices of apple , cut into half moons
- 8 slices Smithfield Hometown Original Bacon
- 3 teaspoons extra virgin olive oil
- Preheat oven to 425 degrees.
- With a sharp knife, remove the silvery-white connective tissue running along the top of the pork tenderloin.
- Place the apple slices along the top of the loin, overlapping slightly if necessary.
- Wrap the bacon strips around the tenderloin, finishing with the seam side down.
- Heat a large ovenproof skillet over medium-high heat. Add the oil; swirl to coat. Add pork to pan; sauté 4 minutes. Turn pork over; place pan in oven for 15 minutes or until a thermometer registers 145°.
- Remove pan from oven - being very careful, the handle on the pan will be HOT! - transfer pork to a cutting board. Let stand 5 minutes.
- Cut the pork into slices. Divide onto plates and drizzle some of the pan juices on top, or a dollop of warmed apple sauce! Serve immediately.