Apple Stuffed Bacon Wrapped Pork Tenderloin
This recipe is super simple and rewards you with a gourmet meal! The stuffing makes enough for two pork tenderloins so be sure to make extra for easy weeknight leftovers.
Chef Tip: Cook time will vary on thickness of meat (but pork tenderloin is really easy to overcook so be careful!)
|1 1/2 lb||pork tenderloin, silver skin removed|
|Salt and pepper|
|300 g||bacon slices|
|1/2 lb||Ontario apples, diced|
|1||small onion, diced|
|1||garlic clove, minced|
|1||small portobello mushroom, stem removed and diced|
|1 tbsp||freshly chopped sage leaves|
|1/4 cup||white wine|
- Add butter to a large frying pan over medium-high heat. When bubbling, add in mushrooms and onion. Cook for 5 minutes, or until onions begin to colour.
- Stir in garlic, sage, and apples. Season with salt and pepper. Continue cooking for 3-5 more minutes.
- Pour in wine to deglaze. Cook for 2 more minutes, or until wine has dissipated. Remove from heat.
- Preheat oven to 400F
- Butterfly pork tenderloin and pound flat. Season with salt and pepper. Pour filling into centre of meat. Carefully roll the meat up. Secure by wrapping bacon slices around the meat one at a time, working from one end to the other.
- Place into preheated 400F oven and cook for 15-18 minutes. Finish by broiling bacon until crispy (and internal temperature reaches 145F.)
- Move meat to cutting board and cover with aluminum foil to rest for 10 minutes.
- Slice and serve!
Recipe developed for Ontario Apple Growers by The Cookie Writer