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Bacon-Wrapped Pork Loin with Apples & Sage

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Ingredients

  • 2 large pork tenderloins – total about 2 lbs. (about 1 kg)
  • 10 fresh sage leaves, very finely chopped or 1 tsp dried rubbed sage
  • 2-3 large garlic cloves, minced
  • ¼ tsp salt
  • ¼ tsp fresh ground pepper
  • 9-10 slices thick-cut bacon
  • Kitchen twine
  • 3-4 large cooking apples such as Cortland or Spy
  • 1 large cooking onion
  • 2 T flour
  • 1 ½ cups chicken broth

Details

Preparation

Step 1




If any silver skin on loins is present, cut away and discard. Sprinkle sage, garlic, salt and pepper all over loins. Place loins closely together lengthwise, with thick ends meeting thin ends, to even out roast thickness. Lay out slices of bacon snugly together, forming a rectangle. Place loins across bacon so bacon ends emerge from each side. Beginning at one end, lift the bacon end over loins at a 45 degree angle. Then, alternating sides, continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top. Cut 5 inch lengths of twine and one 30 inch length. Place 5 shorter lengths of twine under loins widthwise. Working out from the roast centre, firmly but not causing deep indents to form, tie up each piece of twine, spacing evenly apart. Then tie up roast lengthwise with longer piece. Trim twine ends and discard. (Roast can be prepared, covered and refrigerated for up to half a day. Add 10-15 minutes to roasting time.) When ready to roast, preheat oven to 425. Heat a large frying pan over medium heat. Lightly brown roast on all sides, about 15 minutes in total. Transfer to a baking pan lined with a rack. Place in oven; set timer for 30 minutes. Check and continue roasting until meat thermometer reads 145. Remove from oven; transfer to a cutting board. Cover roast with foil; let rest for 15-20 minutes. Meanwhile, peel, core and slice apples. Thinly slice onion. Drain most of the fat from the frying pan; place back over medium heat. Add onion; cook 10 minutes or until lightly browned. Stir in flour; cook 1 minute. Stir in chicken broth; add apple slices. Bring to a boil and simmer, covered 5-10 minutes or until apples are tender and sauce is lightly thickened. Add more broth if too thick; keep covered and hot. Slice pork. Place a few saucy apples on plate, top with slices of roast and drizzle with more sauce.

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