Name: Bacon-Wrapped Pork Tenderloin with Apples
Total time: 45 min
Ingredients: 2 (1-pound) pork tenderloins, trimmed; 1½ teaspoons table salt, divided; 1¼ teaspoons pepper, divided; 8 slices bacon; 2 apples, cored and cut into 1-inch wedges; 1 red onion, sliced thin; 1 teaspoon minced fresh rosemary; 1 tablespoon cider vinegar; 1 tablespoon maple syrup

Why This Recipe Works

Cooking cut apples in rendered bacon fat imbued them with savory, smoky flavor.

Before You Begin

Any sweet apples, such as Gala, Fuji, or Braeburn, will work here.

Instructions

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pat pork dry with paper towels and sprinkle with ¾ teaspoon salt and 1 teaspoon pepper. Wrap each tenderloin with 4 pieces of bacon: Starting with 1 piece of bacon on underside of wide end of pork, stretch and wrap bacon around, spiraling toward middle. Continue wrapping with remaining 3 pieces of bacon until pork is mostly covered and bacon seams end up on underside of pork.

Add pork to 12-inch nonstick skillet, bacon seam side down, and cook over medium-high heat until bacon is golden brown, about 4 minutes. Continue to cook until golden brown all over, flipping as needed, about 4 minutes. Transfer pork to rimmed baking sheet and roast until pork registers 135 degrees, 16 to 18 minutes.

Add apples to fat remaining in skillet and cook over medium-high heat until caramelized, about 2 minutes per cut side. Stir in onion, rosemary, and remaining ¾ teaspoon salt and ¼ teaspoon pepper and cook until onion is softened, about 4 minutes. Stir in vinegar and syrup and cook until liquid evaporates, about 1 minute. Slice tenderloins and serve.