Oh and sage!
This is one of our family's newest faves!
Bacon-Wrapped Pork Tenderloin with Ginger Apple Compote. It is truly divine! And I'm not sure I can ever eat pork tenderloin or pork roast any other way again! The Recipe is from Andie Mitchell's book Eating in the Middle. Her recipes are real but also real exciting!
(This picture is just after browning!)
So I prefer to use a tenderloin roast for this recipe. It was what I had on hand and the leftovers are awesome!
1- 1.5 lb pork tenderloin
1 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. fresh ground pepper
12 fresh sage leaves (or in my case I need a bunch as the surface area is much bigger)
Bacon (enough strips to nicely cover your meat's surface)
2 tsp. extra virgin olive oil
The Ginger Apple Compote (recipe to follow)
Preheat your oven to 375 degrees F.
Season your pork with the salt, pepper and garlic salt. I find mixing the three in a bowl and applying all at once is easiest.
Arrange the sage leaves on the surface of the pork, then add the bacon. (This can be a bit make-shift, but stick with it because this meal is truly amazing!) This is where I tie the roast in kitchen twine. You can see it in the picture above. Do it however is easiest for you; you never can use too much in my opinion. Haha!
Next heat your oil in a nonstick pan, or cast iron which is my fave, over medium high heat. Add the pork and brown the outsides, turning it regularly to keep it from burning. Keep doing this until your bacon is nice and browned. Then transfer to a roasting pan.
Roast until your bacon is nice and brown on the outside and an instant read thermometer tells you the inside is at 140 degrees F.
I find the cooking time depends on the size of your meat. If it's a basic size pork tenderloin, the 20 minutes may do it. Mine take longer as they are bigger and thicker. I usually start checking mine after about 40 min.
After checking the temp, transfer the meat from the pan to a cutting board-careful its hot and juicy! Have some paper towel handy!! Allow the meat to rest for 10 minutes while the pork reaches an internal temperature of 145 to 150 degrees before you slice it up.
Serve with the Ginger and Apple Compote! SOOOO GOOD!!!
Ginger and Apple Compote
(I usually like to double this as it is soooo good!)
2 large sweet red apples, peeled, cored, and chopped finely
2 tbsp. fresh ginger, chopped finely
2 tbsp. packed brown sugar
3/4 tsp. ground cinnamon
pinch of ground nutmeg
Over medium heat, combine all the ingredients in a pot with 1/4 cup of water. Bring it all to a simmer, stirring from time to time, until the apples are nice and tender (10-12 min). Turn off the heat and let the pot stand for about 10 minutes to let the juices thicken.
This compote will keep nicely in a container in the fridge for about a week.
This post was inspire by Andie Mitchell's book Eating in the Middle-page 157. I have received no compensations for this post. The recipe is delish!