Comfort Food: Bacon Wrapped Pork Tenderloin with Savory Apples

While looking for ideas of what to do with the last of the Macoun apples from our apple-picking excursion, I came across a few recipes for savory dishes using apples. I was immediately intrigued by the recipe here today, from the Chow recipe website (www.chow.com). This bacon-wrapped pork tenderloin is served with savory apples, which are tossed in olive oil, salt and pepper before being scattered around the almost-done tenderloin and caramelized in the hot oven. Such a convergence of delicious flavors from the crispy bacon to the tender juicy pork to the caramelized sweet and savory apples!

I can say that apples are healthy, with phytonutrients that help regulate blood sugar, plenty of fiber and vitamin C—but I will stop there. This is really a melt in your mouth kind of comfort food—so I won’t go on about healthy properties—especially since there is bacon fat involved. Just serve it with some pureed sweet potatoes for beta-carotene, vitamin a and magnesium, and a side of the green beans with parsley and garlic (see previous post) and enjoy the bliss that bacon brings to almost any food experience. You will not be disappointed.

1 (1-pound) pork tenderloin

4 teaspoons olive oil

4 to 5 slices thin-cut bacon (about 4 ounces)

2 pounds Pink Lady apples, or other firm, sweet apples (I used Macoun)

1 teaspoon fleur de sel and freshly ground peppe

Heat the oven to 500°F and arrange a rack at the top.

Coat tenderloin with 1 teaspoon of the olive oil, salt to taste, and a generous amount of freshly ground black pepper. Wrap bacon around tenderloin in a spiral so it completely covers the meat. Place on a baking sheet and roast until bacon just begins to render, about 10 minutes.

Meanwhile, core apples, slice into 6 wedges each, and place in a large bowl. Add remaining 3 teaspoons olive oil, kosher salt, and freshly ground black pepper to taste and toss until well coated.

Scatter apples around tenderloin without allowing them to touch each other or the pork and roast until bacon is light brown, the underside of the tenderloin is browned and the meat registers 150°F on a digital thermometer, and the apples are knife tender, about 10 minutes more.

Set the oven to broil and cook the tenderloin until the apples begin to brown, the bacon is golden brown, and the pork reaches 155°F to 160°F. Let rest at least 5 minutes before serving.