Bacon-Wrapped Pork Tenderloin with Apples and Onions
Lean cuts of meat like pork tenderloin really benefit from some bacon love. The bacon bastes and flavors the meat as it cooks, and tastes just right with the sweet-savory mix of apples and onions.
- 1 pork tenderloin (1 to 1¼ pounds)
- Kosher salt and freshly ground black pepper
- 2 tablespoons grainy mustard
- 1 (8-ounce) package Applegate Naturals®
No Sugar Bacon
- 2 apples, cored and cut into thick wedges
- 1 large yellow onion, cut into thick wedges
- 1 tablespoon olive oil
- Preheat the oven to 400°F.
- Season the pork all over with salt and pepper and then smear the mustard all over the meat. Wrap the bacon slices evenly around the pork (you may not use all of the bacon).
- Arrange the pork in the middle of a rimmed baking sheet. Toss the apples and onions with the olive oil and season with salt and pepper. Scatter the apples and onions around the pork.
- Roast, gently stirring the apples and onions halfway through, until a meat thermometer inserted in the center of the pork registers 145°F, 20 to 25 minutes.
- Remove from the oven and let sit for about 5 minutes before slicing.