Bacon Wrapped Pork Tenderloin

Another one dish wonder, this recipe has it all.  Easy to throw together and even easier to cook, this is a great every night dish that’s elegant enough for a dinner party.

 

Bacon Wrapped Pork Tenderloin

 

1 large pork tenderloin (about 14 ounces)

6-8 slices bacon

1 Tbsp. olive oil

2 Tbsp. Dijon mustard

1 Tbsp. butter

1 large onion, sliced

2 medium Granny Smith apples, peeled, cored and sliced

1/2 cup dry white wine or apple cider

1 Tbsp. butter

Sear tenderloin in a saute pan with olive oil until golden on all sides.  Rub with mustard, then wrap the bacon slices around the tenderloin, keeping the ends on the bottom of the pork.  In the same saute pan, saute the onions and apples in 1 Tbsp. butter until soft and slightly golden.  Place the pork, bacon ends down, on the apple mixture.  Bake at 400 degrees until a thermometer reads 140 degrees (medium), about 20 minutes.  Remove the pork to rest, then put the saute pan back on the heat.  Add the wine or cider and cook until saucelike.  Whisk in the remaining butter and serve with the sliced tenderloin.

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