There’s nothing more delicious and juicy than this Bacon Wrapped Pork Tenderloin with an apple filling. It’s a perfect Whole30 and keto holiday dinner that takes less than 30 minutes!
True story: I never actually cooked with pork tenderloin until about a year ago. I only really knew bacon, pork shoulder/butt for pulled pork, and pork chops. Oh yeah, and prosciutto and pancetta! I can’t believe I’ve been missing out on this leaner and flavorful cut for years so now I’m making up for lost times by trying to eat it often and in various ways.
Apple Bacon Wrapped Pork Tenderloin Recipe
My newest favorite way to cook it up is this Bacon Wrapped Pork Tenderloin filled with a layer of delicious apple, mustard, balsamic, and garlic combo. The sweet taste of apple with the saltiness and crunchiness of bacon is just unbeatable with the tender and juicy pork loin.
Wrapping the Tenderloin with Bacon
Wrapping the pork tenderloin with bacon is actually really simple, even though it may look fancy and complicated. Here are some techniques to ensure that you have a beautiful, well wrapped pork for your end result:
- Use thin cut bacon that’s stretchy.
- Lay the bacon slices side by side lengthwise (photo below) slightly overlapping and then lay the pork tenderloin over in crosswise.
- Do not wrap the pork tenderloin too tight, as the bacon will shrink during cooking.
- If you can’t get the bacon to stay in place, use a toothpick to secure it.
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Apple Bacon Wrapped Pork Tenderloin
There's nothing more delicious and juicy than this Bacon Wrapped Pork Tenderloin with an apple filling. It's a perfect Whole30 and keto holiday dinner that takes less than 30 minutes!
Ingredients
- 1 lb pork tenderloin
- Salt and pepper to taste
- 8-10 slices bacon thin cut & sugar free
- 1/2 medium apple roughly chopped
- 4 garlic cloves
- 1 tbsp dijon mustard
- 1 tbsp balsamic vinegar
- 1 tsp fresh thyme
Instructions
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Preheat oven to 425 degrees F.
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Pat dry the pork with a paper towel and sprinkle with salt and pepper.
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Place bacon slices next to each other on a baking sheet or an oven safe skillet, slightly overlapping each other so they are as wide as the length of the pork loin.
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Lay the pork on top of the bacon, but don't wrap the bacon around it yet.
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Place apple, garlic, mustard, balsamic vinegar, and thyme in the food processor and process until they become a thick paste. I like to leave mine a bit chunky but you can process until smooth.
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Coat the top and sides of the pork loin with the apple mixture.
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Carefully wrap the pork loin with the bacon slices, but not too tightly. The bacon will shrink as it cooks. Use toothpicks to secure, if needed.
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Roast for 20 minutes, until the internal temperature reached 145 degrees F.
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Broil for 3-4 minutes until the bacon crisps up.
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Rest for 5 minutes, then cut into slices to serve. You can spoon some of the bacon/pork juice over the slices before serving.
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