Time and servings
1 hrTotal time
4Servings
10 minsPrep time
50 minsCooking time
Ingredients
- 1 Honeycrisp apple
- 1 tbsp Extra Virgin Olive Oil
- /4 cup finely diced red onion
- 1 tbsp minced garlic
- 1/2 tsp dried sage
- 1/4 cup Walnut Pieces
- 1/4 tsp each salt
- 1/4 tsp coarse black pepper, divided
- 500 g pork tenderloin
- 6 slices Applewood Smoked Bacon
Method
Step 1
Preheat oven to 190°C (375°F). Leaving the peel on, core and finely dice the apple. Heat a non-stick frypan over medium heat, add the olive oil, apple, onion, garlic, and sage; cook until the apple and onion are softened and lightly caramelized, 5 to 6 min. Stir in the walnuts and season with half the salt and pepper. Transfer mixture to a bowl to cool completely.Step 2
Meanwhile, trim off and discard silver skin from the surface of the pork. Butterfly the tenderloin by cutting it down the middle lengthwise; keeping about ½ in. (1 cm) meat thickness under the knife as it slices, so the tenderloin remains in one piece that opens like a book (do not cut all the way through the pork). Cover with plastic wrap or parchment paper. Use a heavy mug or meat mallet to lightly pound the pork to an even ¼ in. (5 mm) thickness.Step 3
Season the pork tenderloin on both sides with the remaining salt and pepper. With the cut-side of the tenderloin face-up, spread on the apple stuffing, leaving 1 in. (2.5 cm) space along the edges. Starting at one of the long sides, roll the pork tenderloin tightly over the filling. Wrap the bacon slices in a tight spiral over the rolled tenderloin, slightly overlapping the bacon to cover the pork completely. Use lengths of butcher's twine to tie up the roll tightly, also holding the bacon in place.Step 4
Set a large oven-proof frypan over medium heat on the stovetop; cook the bacon-wrapped tenderloin until golden brown on all sides, approx. 5 min. Place the frypan and tenderloin into the oven. Roast until the tenderloin reaches and internal temperature of 71°C (160°F). Transfer the tenderloin to a cutting board. Tent with foil to rest 10 min. Slice on the bias into ½ in. (1 cm) thick slices to serve.