Sweet apples, savory pork and bacon, with a hint of flavor. What a combo!
This bacon-wrapped pork tenderloin is made in one pan (we love a cast-iron skillet). A sure way to keep the pork tender is by wrapping it in bacon. Apples, fennel, and carrots caramelize as they cook below a perfect bacon-wrapped pork tenderloin. One great meal served in one big pan.
This is the perfect meal when cooking in and it’s a date night for two. Looking to feed a family? Double this recipe and feed four.
1 ½ pounds pork tenderloin
6 slices Hempler’s bacon strips
4 clove garlic, chopped
1 fennel bulb, largely chopped
3 apples, quartered
3 carrots, sliced thick on the bias
2 Tablespoons olive oil
1 Tablespoons maple syrup
2 Tablespoons Dijon mustard
1 Tablespoon fresh thyme, minced
½ teaspoon salt
¼ teaspoon pepper
- Preheat oven to 450F.
- Season pork tenderloin with a few cracks of salt and pepper. Wrap it in bacon, using toothpicks or twine, to ensure the bacon stays in place.
- Place garlic, fennel, apples, and carrots in a large cast iron skillet.
- Whisk together olive oil, maple syrup, dijon, garlic, dijon, thyme, salt & pepper in a small bowl.
- Drizzle fennel, apples, and carrots with olive oil mixture. Toss to combine.
- Nestle the bacon-wrapped pork tenderloin in the center of the dish. Roast in the top half of the oven until the bacon has crisped and the pork has cooked through (145°F), 25 to 35 minutes depending on the size of the tenderloin.
- Transfer the pork to a cutting board to rest for 5 minutes before slicing.
- Serve sliced pork alongside apple-fennel-carrot mixture.