Bacon-Wrapped Pork Tenderloin

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Bacon-Wrapped Pork Tenderloin

Pork tenderloin is stuffed with a sweet sautéed apple mixture, wrapped in salty bacon, then roasted to tender perfection! This Bacon Wrapped Pork Tenderloin is an incredibly impressive looking dinner, but very easy to make.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American

Keyword: bacon wrapped pork tenderloin, roasted pork tenderloin, stuffed pork tenderloin, wrapped pork tenderloin

Servings:

Ingredients

2 tablespoons extra-virgin olive oil
1 medium apple , peeled and cut into a very small dice (about 1 cup)
1/3 cup finely diced sweet onion
2 cloves garlic , minced
1 tablespoon chopped fresh thyme
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
Salt and pepper , to taste (about 1/8 teaspoon each)
1 to 1 1/4 pounds pork tenderloin
12 ounces bacon (8-10 strips), cut in half

Instructions

Preheat the oven to 450 degrees F. Lightly coat a rimmed baking sheet with nonstick spray; set aside.
Heat the olive oil in a nonstick skillet over medium heat. Add the apple and onion; cook for 5 to 7 minutes, or until softened. Add in the garlic and thyme; sauté until fragrant, about 30 seconds. Remove from the heat and stir in the balsamic vinegar, mustard, salt, and pepper. Set aside to cool briefly.
Remove the silver skin from the tenderloin, and trim off any excess fat. Cut a deep lengthwise slit down the center of the tenderloin, stopping about 1/2-inch from the bottom of the roast. Open it up like a book. Cover with a piece of plastic wrap, and with a mallet or rolling pin, gently pound it into an even thickness.
Spread the apple and onion mixture in a line along the center of the meat. Bring the edges of the meat together to return it to its original shape. Secure with toothpicks.
Lay out the bacon slices on a cutting board, overlapping them slightly. Place the tenderloin on top with the toothpicks facing up. Removing the toothpicks as you work, wrap the bacon slices around the pork to form a log. Place the tenderloin, bacon seam side down, on the baking sheet.
Roast for 20 to 25 minutes, or until an instant-read thermometer inserted into the center of the meat registers 145 degrees F and the bacon is brown and crisp. (If the roast is ready before the bacon browns, place the tenderloin under the broiler for 3 to 5 minutes to brown the bacon. Do not over-cook the pork.)
Let the tenderloin rest for 5-10 minutes before cutting into slices.
Slice and serve with some of the pan juices spooned over the top.
NOTE: for visual aid, refer to the pictures within the article and watch the video. It's easy, I swear!

Video

Nutrition