Bacon Wrapped Pork Loin With Apples And Sage Recipe

Name: Bacon Wrapped Pork Loin With Apples And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pork tenderloin, large, about 2 lbs; 10 fresh sage leaves, very finely chopped or 1 teaspoon dried rubbed sage; 3 garlic cloves, minced; 1/4 teaspoon salt; 1/4 teaspoon black pepper, freshly ground; 9 -10 slices bacon, thick-cut; kitchen twine; 3 -4 apples, such as Cortland, large; 1 onion, large; 2 tablespoons all-purpose flour; 1/2 cup chicken broth or 1/2 cup stock

Servings: persons

2 pork tenderloin, large, about 2 lbs
10 fresh sage leaves, very finely chopped or 1 teaspoon dried rubbed sage
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
9 -10 slices bacon, thick-cut
kitchen twine
3 -4 apples, such as Cortland, large
1 onion, large
2 tablespoons all-purpose flour
1/2 cup chicken broth or 1/2 cup stock

1
If any silver skin on loins is present, cut away and discard.
2
Sprinkle sage, garlic, salt and pepper all over loins. Place loins closely together lengthwise, with thick ends meeting thin ends, to even out roast thickness.
3
Lay out slices of bacon snugly together on a cutting board, forming a rectangle. Place loins across bacon so bacon ends emerge from each side. Beginning at one end, lift a bacon end up over loins at a 45u00b0 angle. Then, alternating sides, continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top.
4
Cut five 12-inch (30-cm) lengths of twine and one 30-inch (75-cm) length. Place 5 shorter lengths of twine under loins widthwise. Working out from roast centre, firmly (but not causing deep indents to form) tie up each piece of twine, spacing evenly apart. Then tie up roast lengthwise with longer piece of twine. Trim twine ends; discard. (Roast can be prepared, covered and refrigerated for up to half a day. Add 10 to 15 minutes to roasting time.).
5
When ready to roast, preheat oven to 425u00b0F (220u00b0C).
6
Heat a large frying pan over medium heat. Lightly brown roast on all sides, about 15 minutes in total.
7
Transfer to a baking pan lined with a rack. Place in oven; set time for 30 minutes. Check and continue roasting until a meat thermometer reads 145u00b0F (63u00b0C).
8
Remove from oven: transfer to cutting board. Cover roast with foil; let rest 15 to 20 minutes.
9
Meanwhile, peel core and slice apples. Thinly slice onion.
10
Drain most of fat from frying pan; place back over medium heat. Add onion; cook 10 minutes or until lightly browned. Stir in flour; cook 1 minute. Stir in chicken broth; add apple slices.
11
Bring to a boil; simmer, covered, 5 to 10 minutes or until apples are tender and sauce is lightly thickened. Add more broth if too thick; keep covered and hot.
12
To slice pork roast, snip off lengthwise string. Then slice about 3/4 inch (2 cm) thick, removing crosswise strings as they are encountered.
13
Place a few saucy apples on each warm serving plate, top with a couple of slices of roast and drizzle with more sauce. Serve with mashed potatoes and a steamed julienne of carrots.

1576

kcal

Calories

103

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pork tenderloin, large, about 2 lbs, 10 fresh sage leaves, very finely chopped or 1 teaspoon dried rubbed sage, 3 garlic cloves, minced, 1/4 teaspoon salt, and more.

Yes, Bacon Wrapped Pork Loin With Apples And Sage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bacon Wrapped Pork Loin With Apples And Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions