Pork tenderloins with Mustard, maple bacon and roasted apples
- Preparation 40 min
- Cooking 40 min
- Servings 4 to 6
- Freezing Absolutely
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🍂 The perfect recipe for apple season
The first time I made this recipe, it was right in the middle of apple season. I had SO MANY apples I didn’t know what to do with them. I decided to roast them around pork tenderloins wrapped in maple bacon and brushed with a mix of Dijon and old-style mustard. The result? One of my all-time favorite fall recipes.
🥓 Maple bacon is the coup de grâce
Maple bacon wrapped around the tenderloin is absolutely incredible. It tastes like maple but not too much. It just adds another level of legendary flavor. During cooking, all the bacon aromas permeate the meat from every angle. My boys love, love, LOVE this recipe.
🍎 Simple, quick, and everyone goes crazy
Honestly, it doesn’t take long to make, it feeds a crowd and it’s SO good. You brush, you wrap, you sear, you bake. And it’s ready. The roasted apples and onions that come with it complete the dish perfectly.
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Ingredients
- 3 tablespoons of Dijon mustard
- 3 tablespoons old-style mustard
- 2 pork tenderloins (total 1 kg), same size if possible
- 1 pack (375g) maple bacon
- Olive oil
- 4 Lobo apples cut into quarters
- 1 large red onion, cut into quarters
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Provence herbs
- Salt and freshly ground pepper
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Preparation
- Preheat oven to 400 °F.
- In a bowl, add both mustard, season with salt and pepper generously then mix well. Generously coat the pork with the mustard mix.
- Wrap the loins with the bacon, tighting the slices well. Tie it all together to make sure the bacon stays in place!
- In a very large skillet heated on medium high heat, add a mini dash of olive oil and add the pork tenderloins. Brown for about 5-6 minutes per side to sear and color the bacon well.
- Place the tenderloins in a roasting pan and set aside.
- In the same skillet used to sear the tenderloins, add the apple and onion quarters, maple syrup, balsamic vinegar and Provence herbs. Drizzle with olive oil, season with salt and pepper. Sauté over medium heat for 7 to 8 minutes to soften them slightly. Pour into the roasting pan around the pork tenderloins.
- Place in the oven and cook for 15 to 20 minutes or until the internal temperature in the center of the pork is 63 °C (145 °F). Let stand 5 to 10 minutes before removing the string and cutting the meat!
Absolutely! Sear the bacon-wrapped tenderloin on all sides over direct heat, then finish cooking with indirect heat until the internal temperature reaches 63°C (145°F). Use toothpicks instead of butcher’s twine to secure the bacon — the twine could burn on the grill.
The recipe uses Lobo apples, but any crunchy apple works great. Empire, Spartan and Cortland are all excellent choices. The key is an apple that holds its shape during cooking and stays juicy.
Yes! Regular bacon works very well. To get that sweet touch, simply brush a bit of maple syrup on the bacon before wrapping it around the tenderloin. It’s really delicious too.
No marinating needed! Just brush the mustard mix directly on the pork, wrap the bacon and cook. During cooking, all the flavors from the bacon, mustard and maple naturally permeate the meat.
The recipe already comes with roasted apples and onions, but to complete the meal, basmati rice or mashed potatoes is perfect. Grilled asparagus is also amazing. For dessert, an apple crumble to stay in the fall theme!
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