Thursday, January 27, 2011

Bacon-Wrapped Pork Tenderloin with Apple Pecan Dressing

What do you do with a pork tenderloin, a bunch of mixed fresh herbs, and bacon? Here's a delicious recipe using these simple ingredients. The results: super-moist and tasty pork. Add a delicious dressing and it will surely get you in the mood for fall. My kids, the pickiest eaters ever, even ate this one (we called it "pig wrapped in pig")! This recipe can be easily doubled, just transfer the tenderloins to a roasting pan instead of leaving in the skillet before you finish it in the oven. Enjoy!

Adapted from

Serves 2-3.

1 pork tenderloin
sea salt
freshly ground pepper
6 fresh sage leaves
1 Tbsp chopped oregano
1 Tbsp chopped thyme leaves
4 cloves garlic, thinly sliced lengthwise
6 thick slices of nitrate-free bacon
2 Tbsp olive oil
1 large Granny Smith apple, peeled, cored, and 1/2-inch diced
4 slices nitrate free bacon, cut into 1-inch pieces
1 cup pecan halves
1/2 onion, halved and thinly sliced

Arrange herbs, sage, and garlic evenly across
the tenderloin before wrapping in bacon
  1. Preheat oven to 375 degrees F.
  2. Combine chopped herbs in a small bowl.
  3. Place tenderloin on a flat work surface. Rub the top of the tenderloin with herb mixture. Set sage leaves sid-by-side over herbs. Arrange garlic slices across tenderloins.
  4. Wrap 6 strips of bacon around the tenderloin, securing with kitchen twine.
  5. Heat 1 Tbsp coconut oil in a large cast-iron skillet. Sear tenderloin on all sides. Transfer skillet to the oven and roast for 8-10 minutes. Transfer to a cutting board and let rest 10 minutes. Remove twine before cutting.
  6. While the pork roasts, cook bacon and onion in a large skillet over medium heat. When bacon is about half way cooked, add apples and pecans. Cook for about 10 minutes or until bacon is crispy, stirring occasionally.
  7. To serve, fan 3-4 slices of pork on plates and serve with apple-pecan dressing on the side.


  1. Pam,

    I made this last night and it was oh so good! We were eating like "Kings" again last night. (A play on words)

    And as a bonus, the house smells like bacon this morning:)

    The only change that I made was adding a little Red Wine Vinager to finish the Apple Pecan Dressing (for some reason, I wanted the acid).

    Thank you again for your great recipes!

  2. Thanks, Beth! Glad you enjoyed eating like the Kings! (Har Har) You are right on with the addition of vinegar. I believe the original recipe called for it but I forgot to put it in. I'll try adding a splash of apple cider vinegar next time and update the recipe. Thanks for the nice comments!