Only 7 Ingredients in this Main dish ! Juicy, tender and bursting with flavor ~ and the BEST part = all wrapped in Bacon !
The name is such a mouthful and yet so easy to make. There are no weird ingredients in this Sage Apple stuffed Pork Tenderloin in Bacon and besides maybe the Pork itself, you should have everything else on hand.
My hubby and the kids loved this, although my daughter did remove her Apple Stuffing (she does not like warm fruit), so I’m not sure whether her vote counts !
The Pork needs no marinating as Tenderloin just about always cook to a juicy, tender deliciousness and in this recipe all the flavoring comes from the inside and the outside of the Pork.
You will also note that I am not using any Salt and Pepper in the recipe below, as the Sage flavors the Stuffing (but I recommend you taste the Stuffing and if you like, add a bit of Salt and Pepper).
And Bacon of course is very salty by itself – therefore no additional Salt and Pepper required,but as always if you like really salty dishes, add some, but be careful and remember the salty Bacon.
I used 2 fairly large Tenderloins and sliced each into around 3 centimeter (just over an inch) thick slices, and ended up with 16 slices. No need to slice the Tenderloins into slices though, you can also slice them into bigger one-piece servings – however you prefer.
- 2 TB Olive Oil
- 1 Red Onion finely chopped
- 3 Red Apples peeled, cored and chopped
- 2 t Dried Sage
- 1/3 cup Walnuts chopped
- 900 g Pork Tenderloin slit open down the length but not through ( 2 pounds )
- 16 Strips Bacon
Pre-heat the oven to 180 deg C (350 deg F) - spray a 20 x 30cm (9 x 13 inch) oven dish with cooking oil.
Heat the Oil in a medium pan - saute the Onion, Apples and Sage until tender - stir often - remove from heat - stir the Walnuts into the warm Apple mixture and let cool.
Spoon the Apple stuffing into the slits of the Pork Tenderloin - press a little, but make sure not to over stuff the Pork - close the opening and wrap the Bacon around the Tenderloin - secure with toothpicks.
Bake 40 - 45 minutes or until done - remove from oven and let sit for 10 minutes before slicing.
Serve with a Gravy of your choice, mashed potatoes and vegetable ( or Salad ) sides.