A few weeks ago I came across a great deal on pork tenderloins to I picked up a few to have on hand in the freezer. I finally got around to cooking one up the other night and came up with a recipe that is just too delicious not to share!
Bacon Wrapped Pork Tenderloin with Apple Stuffing and Apple Balsamic Reduction
- 1 pork tenderloin
- 1 box of stove top stuffing (I used sodium reduced chicken flavour)
- 2 apples peeled and cut into bite size pieces
- 2 tablespoons of olive oil
- 1/2 cup of diced onion
- 2 tablespoons of chopped fresh sage
- 3/4 cup of apple juice
- 1 tablespoon of balsamic vinegar
- 1 package of sliced bacon
Preheat oven to 375.
Prepare the stovetop stuffing as directed on the box and set aside.
Heat olive oil in a large fry pan over medium heat. Add the apple and the onion. Cook, stirring often, until the apples are just tender. Take half of the apple/onion mixture and add it to the stuffing. Combine well. Set the other half of the mixture aside.
Take your tenderloin and with a sharp thin knife cut down the middle lengthwise. Cut it almost right through but not quite so it opens like a book. Open the two sides up. Using a tenderizing mallet pound each side to flatten. You want to flatten it enough so that it will hold your stuffing (depending on the size of your tenderloin you might not use all of the stuffing) and can be closed around it.
Spread your stuffing down the middle, making a lightly packed log. Fold the tenderloin back together with the stuffing inside. Wrap the whole thing with bacon. Start at one end and overlap each piece a little securing with toothpicks as you go.
Place the tenderloin in a baking pan and transfer to oven. Cook until a meat thermometer reads 170 (about an hour).
While the tenderloin is resting place your apple/onion mixture back in a fry pan over medium heat. Add the apple juice and balsamic vinegar. Cooking, stirring often, until most of the liquid has cooked off. Serve over the sliced tenderloin.
See my other recipes here.