Adapted from foodnetwork.com.
1 pork tenderloin
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
- Preheat oven to 375 degrees F.
- Combine chopped herbs in a small bowl.
- 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.
- Wrap 6 strips of bacon around the tenderloin, securing with kitchen twine.
- 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.
- 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.
- To serve, fan 3-4 slices of pork on plates and serve with apple-pecan dressing on the side.