Mustard and maple bacon pork tenderloins with roasted apples and onions
- Preparation 40 min
- Cooking 40 min
- Servings 4 to 6
- Freezing Absolutely
- 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
- 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!