Bacon-Wrapped Stuffed Pork Tenderloin

Bacon-wrapped pork tenderloin stuffed with apples, onions, and herbs! Fancy enough for a dinner party, but easy to make. Ready in under 60 minutes.

Bacon-Wrapped Stuffed Pork Tenderloin

INGREDIENTS:
  1. 2 tablespoons olive oil
  2. 1 medium apple, peeled and cut into small dice (about 1 cup)
  3. 1/4 medium yellow onion, finely chopped (about 1/3 cup)
  4. 1 tablespoon chopped fresh rosemary
  5. 1 tablespoon chopped fresh thyme
  6. 1 to 2 thick slices bread (enough to make 1/2 cup coarse breadcrumbs)
  7. 1 tablespoon Dijon mustard
  8. 1/8 teaspoon salt, plus more to taste
  9. 1/8 teaspoon pepper, plus more to taste
  10. 1 pork tenderloin (1 to 1 1/4 pounds)
  11. 8 to 10 strips of bacon (about 12 ounces), cut in half

METHOD
  • Heat the oven to 450F. Have on hand a rimmed baking sheet.
  • Make the stuffing: In a skillet over medium heat, heat the oil. Add the apple, onion, rosemary, and thyme, and cook for 7 to 9 minutes, or until softened. Meanwhile, pulse the bread slices in a food processor until you make coarse crumbs. You should have about 1/2 cup of breadcrumbs.
  • Butterfly the tenderloin: Cut a deep lengthwise slit down the center of the tenderloin, stopping about 1/2-inch from the bottom of the roast. Open it up like a book. Cover with a piece of plastic wrap, and with a mallet or rolling pin, gently pound it until it is of an even thickness.
  • Stuff the tenderloin: Spread the stuffing in a line along the center of the meat. Bring the edges of the meat together to return it to its original shape. Secure with toothpicks.
  • Wrap the bacon slices around the meat: Lay out the bacon slices on a cutting board, overlapping them slightly. Place the tenderloin on top with the toothpicks facing up. Removing the toothpicks as you work, wrap the bacon slices around the pork to form a log. Place the tenderloin, bacon seam side down, on the baking sheet.