Bacon-Wrapped Stuff Pork Tenderloin

Bacon-wrapped pork tenderloin stuffed with apples, onions and herbs. Fancy enough for a dinner party and easy to make !!

Everything is better with bacon, right? Instead of tying the stuffed tenderloin together with twine, just wrap it in bacon instead.

Butterfly the pork loin might sound tricky, but in fact just means cutting it down the length partway through. Just careful not to cut all the way through!

Open the butterflied pork loin like a book and then pound it with a meat tenderizer or a rolling pin until slightly flattened. This makes it easier to wrap the tenderloin around the stuffing and hold it closed while you wrap it with bacon.

Ingredients:

• 2 tbsp cooking oil
• 1 small apple, peeled and cut into small dice
• ¼ medium onion, finely chopped
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 thick slice bread
• 1 tbsp Dijon mustard
• ¼ tsp salt, or more to taste
• ¼ tsp pepper, or more to taste
• 1 pork tenderloin, about 450g to 600g
• 8 to 10 strips of bacon

Method:

Heat the oven to 230ºC/210ºC for fan assist oven.

Making the stuffing: In a skillet over a medium heat, heat the oil. Add apple, onion, rosemary and thyme, and cook for about 10 minutes, or until softened. 

Meanwhile, pulse the bread slices in a food processor until you have make a coarse crumbs. You should have about ½ cup of breadcrumbs

Remove the pan with the onions and apples from the heat. Stir in the breadcrumbs, mustard, salt and pepper. Set aside to cool briefly.

Butterfly the tenderloin, cut a deep lengthwise  silt down the centre of the tenderloin, stopping about ½  inch from the bottom of the roast. Open it up like a book. Cover with piece of plastic wrap, and with a mallet or rolling pin, gently pound it until it is an even thickness.

Spread the stuffing in  a line along the centre of the meat. Bring the edges of the meat together to return it to its original shape. Secure with toothpicks.

Lay out the bacon slices on a cutting board, overlapping them slightly. Place the tenderloin on top with the toothpicks facing up. Removing the toothpicks as you work, wrap the bacon slices around the pork to form a log. Place the tenderloin, bacon seam side down, on a baking sheet.

Roast the tenderloin for 25-30 minutes and the bacon is brown and crisp. If the roasts is ready before bacon browns, place the tenderloin under the grill for 3-5 minutes to brown the bacon.

Let the tenderloin rest for 10 minutes before cutting into slices. Serve with pan juices spooned over top if desired.