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

Scale

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 ⅛ teaspoon dried sage)
3 large green apples (like Granny Smith), cored and diced
½ cup apple juice
Salt and pepper, to taste

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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.