Bacon Wrapped Pork with Dijon Mustard and Baked Apple Slices
- 1 lb. pork tenderloin
- Salt and pepper to taste
- 8-10 slices bacon thin sliced
- 1/2 medium apple peeled, roughly chopped
- 4 garlic cloves
- ½ teaspoon crushed red pepper
- 1 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 2 tbsp brown sugar
- 1 tsp fresh thyme
- 1/2 medium apple, sliced into wedges with peel on
- Preheat oven to 425 degrees F.
- Pat pork dry with a paper towel and sprinkle with salt and pepper.
- Place bacon slices next to each other on a baking sheet or an oven safe skillet, slightly overlapping each other so they are as wide as the length of the pork loin.
- Lay the pork on top of the bacon, but don't wrap the bacon around it yet.
- Place apple, garlic, mustard, balsamic vinegar, red pepper, brown sugar, and thyme in the food processor and process until they form a thick paste.
- Coat the top and sides of the pork loin with the apple mixture.
- Carefully wrap the pork loin with the bacon slices, but not too tightly.
- The bacon will shrink as it cooks. Use toothpicks to secure, if needed. Add apple wedges around pork loin.
- Roast for 20 minutes, until the internal temperature reached 145 degrees F.
- Broil for 3-4 minutes until the bacon gets crisp.
- Rest for 5 minutes, then cut into slices to serve. You can spoon some of the bacon/pork juice over the slices before serving.