Pork Tenderloin Wrapped in Bacon: Pork the only white meat

I don’t get to cook much pork in our house.  Nahid is not a fan.  So when the September meeting of FBLA was highlighting pears and apples I jumped at the chance to make somethin,g anything involving the much exalted pig.  Also I just started on a new job for the Travel Channel called “Food Paradise” and watched the new episode on bacon and was filled with wonderful ideas.

So I headed to Trader Joe’s and picked up two pork tenderloins, two packages of Apple Cured Bacon (no nitrates) and a package of sage and started singing “I love pork” all the way home.

It is my belief that food doesn’t have to be complicated to be good, and this recipe is a very good example.

First you lay out the bacon so that the edges over lap a bit.  And slice the garlic.

Next place cleaned tenderloin on the edge of the bacon bed.  Sprinkle with salt, pepper and copious amounts of sliced garlic.  If the tenderloin is too long trim, you’ll use the extra in the sauce.

Then add sage leaves


Place wrapped tenderloins on a medium hot pan and sear on all sides.  Please note that if you don’t sear the bottom edge long enough the bacon will start to unravel.  Don’t panic, just use some toothpicks to hold down the renegade edges.  (Please note: escaped garlic slices should continue to fry in the bacon fat.  These garlic chips are a little bit of heaven–sweet and crisp.)

But wait where are the pears?  The apples?  In the sauce of coarse.

While the bacon is roasting in a 350 oven for 15-20 minutes, you can start the sauce.  Any and all pork and or bacon trimmings should be utilized.

Apple and Pear Sherry Sauce

  • 2 medium to small pears cored and sliced into eighths
  • 1 tart apple cored and chopped
  • 1 large brown onion sliced
  • 3 cloves garlic chopped
  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • 2 cups sherry
  • 2-3 cups chicken stock
  • remaining sage leaves
  1. Heat medium saute pan, add butter and brown sugar.  Add pear eighths and brown.  When done place on dish.
  2. In same saute pan, turn up heat and add sliced onion.  Carmelize.
  3. When onions remove from pan, add pork and bacon pieces, brown
  4. Add onions back to pan with pork pieces, garlic remaining sage leaves, apples and sherry.  Reduce.
  5. Add chicken stock.  Reduce.  Adjust seasonings with salt and pepper.
  6. Right about now the tenderloins should be done.  Remove from oven and let rest for 3-5 minutes before slicing.
  7. On a serving dish place the sauce, slice the tenderloin, spread the pear pieces and enjoy.



Related Articles

Brine and spiced pork tenderloin    http://putneyfarm.com/2012/10/24/brined-and-spiced-pork-tenderloin/


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9 Responses to Pork Tenderloin Wrapped in Bacon: Pork the only white meat

  1. Thank you for posting this recipe. It was DELICIOUS served at room temp over the weekend. So now I know this can be made ahead with no problem. 🙂 Question: How many people do you think I could serve with two tenderloins?


  2. I would say that each tenderloin could serve 3-4 people. So the two would serve up to 8, maybe 10 if there were small eaters.

  3. Janie says:

    One of my favorite things! Pig wrapped in pig! I’m totally making that the second the weather breaks and I can turn the oven back on without dying of heat stroke! xo

  4. Kay Tornborg says:

    Beautifully explained. And glamorous to serve. I’m going to try it.

  5. Pingback: Food Bloggers L.A. Celebrate Apples and Pears!

  6. Pingback: Brined And Spiced Pork Tenderloin « Putney Farm

  7. putneyfarm says:

    Great looking dish! And thanks for the link!

  8. Pingback: Easy Pork Tenderloin With Creamy Indian Spice Sauce | lasesana

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