50 minutes
A delightful dish featuring pork tenderloins wrapped in crispy bacon, served with sweet caramelized apples and onions.
Pork Tenderloin, trimmed
0 lb
Salt, table salt
teaspoons
teaspoons
slices
Apples, cored and cut into 1-inch wedges
each
Red Onion, sliced thin
each
Fresh Rosemary, minced
teaspoons
tablespoons
tablespoons
1. Preparation
Start by preheating your oven to 425 degrees, positioning the rack in the upper-middle section for optimal heat exposure.
2. Season Pork
Pat the pork tenderloins dry with paper towels. Sprinkle them evenly with 0.75 teaspoon of salt and 1 teaspoon of pepper.
3. Wrap Pork with Bacon
Wrap each tenderloin with 4 pieces of bacon, starting at the wide end. Stretch and wrap the bacon in a spiral motion towards the middle, ensuring that the pork is mostly covered and the bacon seams are on the underside.
4. Cook Pork
Heat a 12-inch nonstick skillet over medium-high heat and add the pork tenderloins. Cook them for about 4 minutes on each side, until the bacon is golden brown and crispy.
5. Roast Pork
Transfer the seared pork to a rimmed baking sheet and roast in the oven until the internal temperature reaches 135 degrees, which should take about 16 to 18 minutes.
6. Caramelize Apples
While the pork is roasting, add the apple wedges to the skillet with the remaining fat. Cook them over medium-high heat for about 2 minutes on each cut side, until they are nicely caramelized.
7. Cook Onion and Rosemary
Add the sliced red onion, minced rosemary, 0.75 teaspoon of salt, and 0.25 teaspoon of pepper to the skillet. Cook everything together over medium-high heat for about 4 minutes, until the onions are softened and fragrant.
8. Finish Sauce
Stir in the cider vinegar and maple syrup, cooking for about 1 minute until the liquid evaporates.
9. Serve
Slice the tenderloins and serve them with the caramelized apples and onions.
Replace the pork tenderloin with chicken breast pounded thin, and wrap it in prosciutto. Instead of apples, roast plums with a touch of balsamic vinegar and honey until they are caramelized.
Utilize a different type of bacon such as applewood-smoked, hickory-smoked, or even a maple-glazed bacon to subtly alter the smoky-sweet profile of the dish.
Reduce apple cider into a thick glaze with a touch of mustard, and brush this over the tenderloin during the last few minutes of roasting for a glossy finish and a concentrated apple flavor.
Encase a lamb loin in a mixture of finely chopped herbs and wrap it in a thin layer of fat, like lamb fat or even buttery phyllo dough for a crispy finish. Pair it with roasted pears that have been spiced with cinnamon and star anise to complement the gamey flavor of the lamb.
Experiment with different types of apples such as Granny Smith for more tartness, Honeycrisp for a balance of sweet and tart, or Braeburn for a spicy-sweet note.
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