If you’re craving a dish that perfectly balances savory, sweet, and a touch of smoky goodness, your search ends here. This Pork Tenderloin with Apples and Bacon Recipe is a personal favorite that brings autumn flavors right to your dinner table all year round. Juicy pork tenderloin pairs beautifully with crisp green apples and smoky bacon, creating a harmonious blend that’s both comforting and impressive. Whether you’re cooking for family, friends, or simply treating yourself, this recipe offers a delightful experience that’s not only full of flavor but also surprisingly simple to prepare.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating this mouthwatering Pork Tenderloin with Apples and Bacon Recipe. Each component plays an essential role—from the tender, mild pork and the crispy bacon to the tart apples that bring a fresh brightness to the dish. These simple ingredients come together effortlessly to create a meal bursting with layers of taste and texture.
- 2 pounds pork tenderloin: The star protein that’s lean, tender, and perfect for this recipe.
- Salt & pepper: Essential for seasoning and bringing out the natural flavors of the pork.
- 1 tablespoon oil: For searing the pork and building that gorgeous golden crust.
- 3 cloves garlic (minced): Adds a subtle, savory aroma that complements the pork perfectly.
- 1 teaspoon dried thyme: Brings a fragrant earthiness that pairs wonderfully with apples.
- 1 teaspoon dried parsley: Adds a fresh, herbaceous note to the dish.
- ½ teaspoon dried sage: Enhances the dish with a warm, slightly peppery undertone.
- 2 tablespoons unsalted butter (diced): Helps create a rich, silky finish in the sauce.
- ½ cup diced bacon: Contributes a smoky crunch that elevates the flavor profile.
- 2 cloves garlic (minced): More garlic to intensify that delightful aroma among the other ingredients.
- 1 medium onion (diced): Adds sweetness and depth to the sautéed apple mixture.
- 1 teaspoon fresh thyme (chopped) or ¼ teaspoon dried thyme: Fresh herbs always brighten up a dish beautifully.
- 5 leaves fresh sage (chopped) or 1/8 teaspoon dried sage: Optional, but highly recommended for its warm herbal scent.
- 3 large green apples (like Granny Smith, cored and diced): Their tartness perfectly balances the savory pork and smoky bacon.
- ½ cup apple juice: Adds moisture and natural sweetness to the apple and bacon mixture.
- Salt and pepper (to taste): For the final seasoning touch to make every bite pop with flavor.
How to Make Pork Tenderloin with Apples and Bacon Recipe
Step 1: Prep and Season the Pork
Start by patting your pork tenderloin dry with paper towels to ensure a perfect sear. Generously season all sides with salt, pepper, minced garlic, dried thyme, parsley, and sage. This seasoning step infuses the pork with aromatic herb flavors that will mingle beautifully with the smoky bacon and tart apples later on.
Step 2: Sear the Pork Tenderloin
Heat the oil in a large skillet over medium-high heat until shimmering. Carefully place the pork in the hot pan, searing each side until it develops a deep golden crust—this takes about 3 to 4 minutes per side. The searing locks in the juices and creates that irresistible flavor and texture contrast you want in every bite.
Step 3: Prepare the Apple and Bacon Topping
In the same skillet, reduce the heat to medium. Add the diced bacon and cook until it’s crispy and has released its flavorful fat. Stir in the diced onion, additional minced garlic, fresh thyme, and chopped sage, cooking until the onions soften and become translucent. Then add the diced green apples and cook until they just start to soften, about 5 minutes. Pour in the apple juice and sprinkle a little salt and pepper to taste. Let everything simmer together so the flavors marry and create a sweet and savory topping.
Step 4: Combine and Finish Cooking
Place the seared pork tenderloin back into the skillet, nestling it among the apple and bacon mixture. Scatter the diced unsalted butter over the top. Cover the skillet and reduce the heat to low, allowing everything to cook gently for about 15 to 20 minutes, or until the pork reaches an internal temperature of 145°F. This resting period lets the seasoning and juices redistribute, making the pork incredibly tender and flavorful.
How to Serve Pork Tenderloin with Apples and Bacon Recipe
Garnishes
To add a finishing touch, sprinkle some fresh thyme or sage leaves over the dish just before serving. This fresh herb garnish enhances the aroma and adds a pop of color that makes the dish feel festive and inviting.
Side Dishes
This pork tenderloin pairs beautifully with creamy mashed potatoes or buttery roasted vegetables. Alternatively, a crisp green salad with a light vinaigrette can bring refreshing balance to the rich flavors of the pork, apples, and bacon.
Creative Ways to Present
For an elegant party, slice the pork tenderloin and fan the slices atop a bed of the apple and bacon mixture. Drizzle a little pan sauce over the top and serve on warm plates. You can also serve it alongside a crusty baguette to soak up every delicious drop of sauce.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making cold or reheated slices just as delicious.
Freezing
If you want to save this wonderful meal for later, wrap the pork tenderloin and apple-bacon topping tightly in plastic wrap and foil, and freeze for up to two months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat leftovers gently in a skillet over medium-low heat or in the oven at 325°F until warmed through. Adding a splash of apple juice or broth helps keep the pork moist during reheating.
FAQs
Can I use a different cut of pork other than tenderloin?
Absolutely! While pork tenderloin is ideal for its tenderness and lean qualities, pork loin or pork chops can work, though they may require adjusted cooking times to avoid dryness.
What kind of apples work best in this recipe?
Green apples like Granny Smith are preferred because their tartness balances the rich flavors of the pork and bacon. However, you can experiment with other firm apples like Honeycrisp if you prefer a sweeter note.
Can I prepare this recipe ahead of time?
Yes, you can prepare the apple and bacon mixture a day ahead and reheat it before combining with the pork. The pork itself is best cooked fresh for optimal tenderness.
Is it necessary to use fresh herbs, or can I use dried?
Dried herbs are perfectly fine and often more convenient. Just remember to use about one-third of the amount compared to fresh herbs since dried herbs have a more concentrated flavor.
How do I know when the pork is fully cooked?
The safest and most reliable method is to use a meat thermometer. The internal temperature should reach 145°F for perfectly cooked, juicy pork tenderloin.
Final Thoughts
This Pork Tenderloin with Apples and Bacon Recipe is a wonderfully cozy dish that tastes like a celebration every time you serve it. The combination of juicy pork, crispy bacon, tart apples, and fragrant herbs creates a symphony of flavors that warm the heart and delight the palate. I truly hope you give this recipe a try and enjoy every comforting bite just as much as I do!
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Pork Tenderloin with Apples and Bacon Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Pork Tenderloin with Apples and Bacon recipe combines tender, juicy pork with savory bacon and sweet, tart apples for a flavorful main dish perfect for cozy dinners. The pork is seasoned with a blend of herbs, seared to lock in the juices, then roasted before being topped with a rich apple and bacon sauté. This dish is a harmonious balance of savory and sweet, ideal for fall and winter meals.
Ingredients
Pork Tenderloin and Seasoning
- 2 pounds pork tenderloin
- Salt & pepper, to taste
- 1 tablespoon oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried sage
Apple and Bacon Topping
- 2 tablespoons unsalted butter, diced
- ½ cup diced bacon
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 teaspoon fresh thyme, chopped (or ¼ teaspoon dried thyme)
- 5 leaves fresh sage, chopped (optional) (or â…› teaspoon dried sage)
- 3 large green apples (like Granny Smith), cored and diced
- ½ cup apple juice
- Salt and pepper, to taste
Instructions
- Season and sear the pork tenderloin: Pat the pork tenderloin dry and season generously with salt, pepper, minced garlic, dried thyme, parsley, and sage. Heat the oil in a large oven-safe skillet over medium-high heat and sear the pork on all sides until browned, about 2-3 minutes per side.
- Roast the pork tenderloin: Transfer the skillet with the seared pork to a preheated oven at 400°F (200°C). Roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let it rest while preparing the topping.
- Prepare the apple and bacon topping: In a separate pan, melt the butter over medium heat. Add the diced bacon and cook until crispy. Add the minced garlic and diced onion, sautéing until soft and fragrant. Stir in the fresh thyme and sage, then add the diced apples. Cook for about 5 minutes until the apples begin to soften.
- Add apple juice and simmer: Pour in the apple juice and simmer uncovered for another 5 minutes, allowing the liquid to reduce slightly and flavors to meld. Season with salt and pepper to taste.
- Serve: Slice the rested pork tenderloin and top generously with the warm apple and bacon mixture. Serve immediately for a delicious and comforting meal.
Notes
- For best results, use firm green apples like Granny Smith to ensure the apples maintain some texture after cooking.
- Letting the pork rest after roasting allows juices to redistribute for a tender, moist result.
- You can substitute apple juice with dry white wine or chicken broth for a different flavor profile.
- Fresh herbs give a brighter flavor, but dried herbs are a convenient alternative.
- Adjust seasoning at the end to taste, especially salt, as bacon adds saltiness.
