Bacon-Wrapped Apple Stuffed Pork Tenderloin

• Gluten free

• Meat

  • 8 slices Bacon
  • 1 1/2 lb Pork tenderloin

• Produce

  • 1/2 lb Apples
  • 1 Garlic clove
  • 1 Onion
  • 1 Portobello mushroom, small
  • 1 tbsp Sage, leaves

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 tbsp Butter

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on thecookiewriter.com

Description

Ingredients

• 1 1/2 lb pork tenderloin, silver skin removed
• Salt and pepper
• 1/2 lb (about 2) apples, diced
• 1 onion, diced
• 1 garlic clove, minced
• 1 small portobello mushroom, stem removed and diced
• 1 tbsp. freshly chopped sage leaves
• 1 tbsp. butter
• 1/4 cup white wine
• 8 slices of bacon

Directions

• Add butter to a large frying pan over medium-high heat. When bubbling, add in mushrooms and onion. Cook for 5 minutes, or until onions begin to colour. Stir in garlic, sage, and apples. Season with salt and pepper. Continue cooking for 5 more minutes. Pour in wine to delaze. Cook for 2 more minutes, or until wine has dissipated. Remove from heat.
• Butterfly pork tenderloin and pound flat. Season with salt and pepper. Pour filling into centre of meat. Carefully roll the meat up. Secure by wrapping bacon slices around the meat one at a time, working from one end to the other.
• Place into preheat 400F oven and cook for 18-25 minutes, or until internal temperature reaches 145F. Move meat to cutting board and cover with aluminum foil to rest for 10 minutes.
• Slice and serve!

Nutrition