This dish is super easy to prepare and cook, and pork tenderloin is such a tender and lean cut of meat that it is wonderful when you are having guests for dinner. Bacon and an apple juice and brown sugar glaze help to flavor the mild pork tenderloin.
We had such a beautiful Saturday here in Georgia this past weekend that I decided to change this recipe a bit and make the tenderloins on the grill. The meat was first marinaded for a couple of hours with lemon juice, garlic, onions, fresh oregano and a bit of Worcestershire Sauce. I then dried them in paper towels and browned and seared them in a very hot fire without the bacon or the rosemary so they wouldn't burn. They were then removed to a plate to cool slightly, wrapped in just a couple of bacon slices around and covered with some rosemary sprigs. Back to the grill they went, to the cool part this time, where they cooked covered for another 30 minute or so. Brilliant!
You can baste with the glace if you want. I didn't but I did serve them with the Apple Chutney recipe below. You can do both. The next day, we had the tenderloin cold, with the chutney and some potato salad for a wonderful picnic lunch on the boat.
I am sharing the original recipe, just in case you prefer to roast in the oven.
Cook Time: 45 minutes
Total Time: 45 minutes
2 pork tenderloins, about 2 pounds
grill seasoning for pork or chicken, about 2 teaspoons, or a similar seasoning blend
6 slices bacon
1/2 cup brown sugar
1/4 cup apple juice
1 tablespoon Dijon or grainy mustard
Heat oven to 400°.
Line a 13x9-inch baking dish with foil; lightly spray with nonstick cooking spray.
Trim excess fat and silver skin from the pork; rub all over with the seasoning blend.
Brown the pork quickly on all sides in an iron skillet on top of the stove. Remove to a platter and let cool slightly.
Lay a few sprigs of rosemary over pork, wrap bacon around the tenderloins and arrange in the baking dish.
Blend glaze ingredients in a saucepan over medium heat. Cook, stirring, until the mixture comes to a boil. Remove from heat and set aside
Bake the pork for 30 to 40 minutes, or until temperature registers 150° on an instant-read thermometer inserted in the thickest part of the meat. Brush the pork generously with the glaze mixture and continue baking for about 10 minutes, or until temperature reaches 160°. Let rest for 5 minutes before slicing.
For the Apple Chutney
2 TB olive oil
1 large onion, cut into 1/2-inch dice
4 green apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch dice
1/2 cup apple cider vinegar
1 stick cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon cayenne
1/2 cup golden raisins
1 teaspoon ground ginger
1/4 teaspoon dry mustard
in a large saucepan, heat 2 tablespoons olive oil over medium heat; add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes. Add apples; saute 4 minutes more. Add vinegar, raisins, ginger, mustard, cayenne, cloves, allspice and cinammon stick. Stir well to combine; cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve with the roast pork.
Makes 4 cups