I’ll get straight to the point. Bacon makes good things… better. Shrimp? Good. Wrapped in bacon, better. Water Chestnuts? Delicious. Wrapped in bacon, better. Cheeseburgers, baked potatoes, donuts and now even chocolate. It’s making its way into everything. Now, I don’t have quite the obsession of this savory wonder as one of my fellow DHD’s, (let me just say that one of her last Christmas gifts involved bacon flavored lip balm) but I feel it is one of the few things in life well worth the calories.
Now, this friend of mine made a New Year’s resolution to make a new dish each week. And this week in particular happens to be the week in which she will say hasta la vista to her twenties. In a desperate attempt to maker her feel better, I’m posting this just for her. Happy early birthday Rebecca!
Bacon Wrapped Apple Stuffed Pork Tenderloin
1 pork tenderloin, approximately 1.5 lbs
8 strips of bacon
1 pinch of salt
1 pinch fresh ground pepper
1 clove minced garlic
1 apple, cored and sliced
any other stuffing of choice
1. Trim most of the fat from the tenderloin.
2. Slice the tenderloin lengthwise, not completely. Just enough to stuff the apples.
3. Stuff with apples. (Pictured with cheddar cheese, but I would leave that out next time. Feel free to add what you choose.)
4. Close the tenderloin and brine with salt, pepper and one clove of minced garlic.
5. Over saran wrap, lay out approximately 8 strips of bacon so that when you wrap the bacon around the pork, the bacon is perpendicular to the length of the pork loin. (Amount of bacon dependent on length of the tenderloin.) Allow to rest in the fridge for an hour.
6. Pre-heat the oven to 350 degrees Fahrenheit. While pre-heating, saute the entire pork loin, turning as necessary over medium heat on a large skillet until bacon is lightly crispy.
7. Transfer to an oven safe dish and bake uncovered for 30 minutes.
Of course your time will vary depending on the size of the pork. The tenderloin I used was 1.35 lbs and came out beautifully.