Bacon-Wrapped Pork Tenderloin with Apples
By Jessica RudolphPublished on July 4, 2023
Time
45 Minutes
Yield
Serves 4
Ingredients
2 (1-pound) pork tenderloins, trimmed1½ teaspoons table salt, divided1¼ teaspoons pepper, divided8 slices bacon 2 apples, cored and cut into 1-inch wedges1 red onion, sliced thin1 teaspoon minced fresh rosemary 1 tablespoon cider vinegar 1 tablespoon maple syrup
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.
Time
45 MinutesYield
Serves 4Ingredients
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
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
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.
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