I actually grilled the pork with the bacon. A while ago I had a little ‘food fail’ when I attempted to cook the bacon wrapped tenderloin in the oven.
The bacon unraveled and it never did crisp up so I had to remove the bacon. It was disappointing. The tenderloin had a smoky flavor from the bacon but there was no bacon to crunch on.
I was determined to make a successful bacon wrapped tenderloin.
Grampy was convinced the bacon was going to fall off and burn. I’m sooooo lucky the bacon ‘stars’ were aligned and it didn’t unravel and fall into the grill.
I’m always thankful when things like this go ‘my way’. The tenderloin was moist & flavorful and the crunchy bacon was the bonus I was looking for.
I always make some type of ‘gravy’ to go with any roasted meat. For the pork tenderloin I added a little mustard to the gravy along with some of the apples. I then had a ‘side’ of sauted apples as well.
While the meat was grilling I made the gravy and apples. Since the pork tenderloin cooks in about 45 minutes, this meal was ready in under an hour.
- 1 Pork Tenderloin
- 3-4 strips of bacon
- 1-2 TBLS. Dijon mustard
- 2-3 Granny Smith apples, cut in cubes (or use your preferred apple)
- 1 small onion chopped
- 2 TBLS. butter - divided
- 1 TBLS. AP flour
- 1 cup of vegetable broth
- ½ - 1 tsp. of Dijon mustard (optional)
- salt & pepper to taste
- Garnish with chopped rosemary or thyme (optional) and parsley
- Spread mustard on the tenderloin and wrap with the bacon strips.
- Place on hot grill and cook, turning occasionally so that the bacon and pork cook on all sides.
- Use a meat thermometer to test for doneness.
- Heat 1 tablespoon of butter in a medium sauce pan and add the chopped shallots. Cook on medium heat until they soften, approx. 1-2 minutes.
- Add in the apples and continue to cook until the apples soften, approx. 3-5 minutes. Remove to a dish and set aside.
- In the saucepan make a roux with the butter and flour.
- Slowly add in the broth stirring continuously until the flour is well blended and stir in the mustard if using. Cook on low/medium heat stirring occasionally. When the sauce starts to simmer and bubble around the edges add about 1 cup of the sauted apples. Continue to cook until the sauce thickens a bit.
- When the meat is cooked to the proper temperature, set aside for 5 minutes and then slice.
- Add to platter and serve with the apples and gravy.
I know it’s winter but I convinced grampy to turn on the grill while the temps were still in the 40’s. Life is always an adventure in our kitchen no matter what the weather.
This is a great dish to make for game day. Slice it and place on the buffet table with the hot gravy. You can also serve a hearty soup on the side if the temps are frigid which is what I’ve been doing.