Stuffed Pork Tenderloin wrapped in Maple BaconCourse: MainDifficulty: Easy
Easy to prepare, yet looks impressive when served. Although the oven time isn’t long, the pork continues to cook while resting. The bacon keeps the pork really juicy.
1 lb / 500g pork tenderloin, at room temperature
1 tbsp olive oil
2 tbsp honey or maple syrup
Few thin slices of apple (peeled)
6 fresh sage leaves
8 – 10 slices streaky bacon
- Preheat oven to 180C/350F (fan forced / convection) / 200C/390F (normal oven)
- Lay the bacon slices next to each other on a cutting board, slightly overlapping.
- Sear the pork in a hot frying pan until browned. Lay the pork on top of the bacon, slit lengthways and stuff with the sage leaves and apple slices. Season with salt and pepper.
- Wrap the pork in the bacon and place in a roasting tin seam side down.
- Brush with honey or maple syrup and roast for 20 – 25 minutes, basting with the juices a couple of times.
- Remove from oven. Baste again and then let the pork rest for 5 minutes. Baste before cutting into thick slices and serving.
Why not also try Danish Crispy Pork with Parsley Sauce – recipe HERE