Mustard and maple bacon pork tenderloins with roasted apples and onions

Name: Mustard and maple bacon pork tenderloins with roasted apples and onions
Prep time: 40 min
Cook time: 40 min
Yield: 4 to 6
Cuisine: Québécoise
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

Preparation 40 min
Cooking 40 min
Servings 4 to 6
Freezing Absolutely

I love pork loins ! When cooked to perfection, of course. For this version, I decided to brush them with a mixture of Dijon and old-style mustard then wrap them with maple bacon. The goal being to make a recipe with apples, I added some along with red onions in order to roast them around the pork. The combination is amazing !

Cook mode

Add to favorites

Ads

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

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! The goal is not to make this beautiful but rather solid.
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. Do you have a splash screen? It’s the perfect time to use it!
Place the tenderloins in a roasting pan and set aside.
In a large bowl, add the apples and onions followed by maple syrup, balsamic vinegar and Provence herbs. Drizzle with olive oil, season with salt and pepper and toss well. 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!

Ads

To help you make this recipe

Our sommeliers suggest

Terre Rouge Vin Gris d'Amador Sierra Foothills 2015

Since summer seems to have shifted ... why not do the same with rosé wine. The gray wine of Terre Rouge, a Californian vineyard, is well suited for these "pimped" pork tenderloins. Smoky nose and grilled notes in harmony with the bacon and roasted onions. Freshness reminiscent of apple and strawberry, on a persistent finish. Ahhh the continuous pleasure of summer... See the product

Weizen, Brasserie Vrooden, 5%

With the aromas of banana, clove and gourmet cereals, this white German will complement the aromas of fruit compote recipe. The pork tenderloin will be supported by the notes of clove which will be equally pleasing with the apples. The crisp nature and the beautiful effervescence of the beer will make this beverage a sweet companion that will support well without stealing the star in the dish. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

Terre Rouge Vin Gris d'Amador Sierra Foothills 2015

Weizen, Brasserie Vrooden, 5%

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Ads