Prepare to impress without the stress! This Bacon Wrapped Pork Tenderloin stuffed with sweet apples is a show-stopping dish that looks incredibly gourmet but is surprisingly easy to make. Juicy pork tenderloin is butterflied, filled with a delightful mixture of sweet apples, savory onions, aromatic garlic, and fresh thyme, then wrapped in crispy, salty bacon and roasted to perfection. It’s a symphony of flavors and textures that promises to be a memorable meal for any occasion.
Why I Love This Recipe
This recipe truly embodies the best of both worlds: it’s elegant enough for a dinner party but simple enough for a weeknight. What I adore most is the incredible layering of flavors. The sweetness of the apples perfectly complements the richness of the pork, while the salty, crispy bacon adds an irresistible crunch and depth of flavor. The aromatic herbs and a touch of balsamic and Dijon elevate the stuffing, making every bite a true delight. Plus, the fact that it all comes together in one pan (with a quick stovetop prep) makes cleanup a breeze. It’s a dish that consistently earns rave reviews and leaves everyone feeling utterly satisfied.
Ingredients
Here’s what you’ll need to create this impressive yet easy pork tenderloin:
- 2 tablespoons extra-virgin olive oil
- 1 medium apple, peeled and cut into a very small dice (about 1 cup)
- 1/3 cup finely diced sweet onion
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste (about 1/8 teaspoon each)
- 1 to 1 1/4 pounds pork tenderloin
- 12 ounces bacon (8-10 strips), cut in half
Swaps and Notes
- Apple: A firm, sweet-tart apple like Honeycrisp, Fuji, or Gala works best. You could also try pears for a different twist.
- Onion: Sweet onion is ideal here as it softens and caramelizes nicely, but a yellow onion would also work.
- Thyme: Fresh thyme is wonderful, but 1 teaspoon of dried thyme can be used in its place. Fresh rosemary would also be a lovely addition.
- Balsamic Vinegar: This adds a touch of acidity and sweetness that balances the stuffing. Don’t skip it!
- Dijon Mustard: The Dijon adds a subtle tang that brightens the apple mixture.
- Pork Tenderloin: Ensure it’s a tenderloin, not a pork loin, as they cook differently.
- Bacon: Thin-cut bacon might crisp up faster, but thicker cut will give you more chew. Adjust broiling time accordingly.
Instructions
Let’s get this impressive Bacon Wrapped Pork Tenderloin roasted to perfection!
- Preheat Oven & Prep Pan: Preheat your oven to a high 450 degrees F (230 degrees C). Lightly coat a rimmed baking sheet with nonstick cooking spray or line with parchment paper for easier cleanup. Set it aside.
- Make the Apple-Onion Stuffing: Heat the olive oil in a nonstick skillet over medium heat. Add the diced apple and finely diced sweet onion to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until they are softened and lightly golden. Add in the minced garlic and chopped fresh thyme; sauté until fragrant, about 30 seconds. Remove the skillet from the heat. Stir in the balsamic vinegar, Dijon mustard, salt, and pepper. Give it a good mix. Set the stuffing aside to cool briefly while you prepare the pork.
- Prepare the Pork Tenderloin: Remove any silver skin (a tough, silvery membrane) from the pork tenderloin using a sharp knife. Trim off any excess fat. Now, carefully cut a deep lengthwise slit down the center of the tenderloin, stopping about 1/2-inch from the bottom of the roast. You want to open it up like a book, but not cut all the way through. Cover the butterflied pork with a piece of plastic wrap. Using a meat mallet or a rolling pin, gently pound the pork into an even thickness (about 1/2 to 3/4 inch thick). This creates a larger surface for stuffing and helps with even cooking.
- Stuff the Tenderloin: Remove the plastic wrap. Spread the cooled apple and onion mixture in a line along the center of the pounded-out meat. Carefully bring the edges of the meat together, trying to return it to its original log shape, enclosing the stuffing. Secure the seam with a few wooden toothpicks if needed.
- Wrap with Bacon: On a clean cutting board or a large piece of parchment paper, lay out the bacon slices, overlapping them slightly to create a continuous “sheet” of bacon. Place the stuffed pork tenderloin on top of the bacon, with the toothpicks (if used) facing up. As you work, gently remove the toothpicks and carefully wrap the bacon slices around the pork to form a tightly wrapped log. Ensure the bacon seam is on the bottom.
- Roast to Perfection: Place the bacon-wrapped tenderloin, bacon seam side down, on your prepared baking sheet. Roast in the preheated 450°F (230°C) oven for 20 to 25 minutes, or until an instant-read thermometer inserted into the center of the thickest part of the meat (avoiding the stuffing) registers 145 degrees F (63°C) for medium-rare to medium, and the bacon is beautifully brown and crisp.
- Broiler Tip: If your pork reaches 145°F (63°C) but the bacon isn’t as crisp or browned as you’d like, you can place the tenderloin under the broiler for an additional 3 to 5 minutes. Watch it very carefully during this step, as bacon can burn quickly! Do not overcook the pork, as tenderloin can dry out.
- Rest and Serve: Once roasted, remove the tenderloin from the oven and let it rest for 5-10 minutes on a cutting board. This resting period allows the juices to redistribute throughout the meat, ensuring a tender and moist result. After resting, slice the tenderloin into thick rounds and serve immediately with some of the delicious pan juices spooned over the top.
Tips for Success
- Butterfly Carefully: Take your time butterflying the pork tenderloin. A sharp knife helps! The goal is an even thickness for consistent cooking.
- Don’t Overcook Pork: Pork tenderloin is lean and cooks quickly. Use a meat thermometer! 145°F (63°C) is the target for medium-rare, with a slight carryover cook.
- Secure the Stuffing: Toothpicks are your friend! They help keep the tenderloin closed during the bacon wrapping process. Remove them before slicing.
- Overlap Bacon: Overlapping the bacon slices slightly creates a more uniform wrap that holds together well.
- High Heat Roasting: Roasting at 450°F (230°C) helps the bacon crisp up and the pork cook quickly, minimizing the risk of drying out.
Serving Suggestions and Pairings
This Bacon Wrapped Pork Tenderloin is a star on its own, but it pairs beautifully with a variety of sides:
- Roasted Vegetables: Think roasted asparagus, green beans, or Brussels sprouts to complement the savory flavors.
- Mashed Potatoes or Sweet Potatoes: Creamy mashed potatoes or a sweet potato mash would be excellent for soaking up the pan juices.
- Rice Pilaf: A simple rice pilaf can also be a great accompaniment.
- Apple Sauce: An extra side of homemade applesauce could enhance the apple notes.
- For other hearty and comforting meat dishes, consider our Crock Pot Pork Chops and Potatoes for a hands-off meal, or These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays if you’re looking for another tender option.
Storage and Leftover Tips
Leftover Bacon Wrapped Pork Tenderloin is delicious and versatile!
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Slice the pork tenderloin before reheating. Gently warm slices in a skillet over medium-low heat, or in a microwave. Be careful not to overcook, as reheating can dry out pork. You can add a splash of chicken broth to keep it moist.
- Freezing: You can freeze cooked and cooled slices of pork tenderloin in an airtight, freezer-safe container for up to 2-3 months. Thaw in the refrigerator overnight before reheating. The bacon might lose some crispness, but the flavor will still be good.
More Recipes You Will Love
If you enjoyed the savory and comforting nature of this pork tenderloin, you’ll definitely want to explore some of our other delicious and hearty main dishes:
- For another fantastic one-pan meal that’s always a hit, check out This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit.
- If you’re a fan of rich, hearty dishes that bring warmth to your table, our This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort is a must-try.
- And for a surprising twist on a classic that cooks up fast in a pressure cooker, our This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast is a weeknight lifesaver!
- For another simple yet flavorful one-pan dinner, you might enjoy This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor.
Final Thoughts
This Bacon Wrapped Pork Tenderloin stuffed with sweet apples is truly a culinary gem – a dish that manages to be both incredibly impressive and surprisingly simple to prepare. The interplay of sweet, savory, and smoky flavors, combined with the tender pork and crispy bacon, makes for an unforgettable meal. It’s perfect for special occasions, yet easy enough to elevate a regular family dinner.
I encourage you to give this recipe a try and experience the deliciousness for yourself! We’d love to hear your thoughts and any delicious variations you create in the comments below. And for more fantastic, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!
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