Apple Bacon Wrapped Pork Tenderloin

Let’s talk about dinner game-changers. This Apple Bacon Wrapped Pork Tenderloin isn’t just a meal—it’s a flavor explosion that looks fancy enough for company but is secretly weeknight-easy. The combination of juicy pork, crispy bacon, and sweet-tart apple is basically what food dreams are made of.

What makes this recipe special is how the bacon wraps around the tenderloin like a cozy, crispy blanket, while the apple mixture creates this incredible sweet-savory glaze that caramelizes as it cooks. The apple, garlic, and balsamic paste infuses the meat with moisture and flavor, ensuring every bite delivers that perfect balance of sweet, salty, and umami. Trust me, your kitchen is about to smell absolutely incredible.

Ingredients

• 1 lb pork tenderloin
• Salt and pepper to taste
• 8-10 slices bacon (thin cut & sugar free)
• 1/2 medium apple, roughly chopped
• 4 garlic cloves
• 1 tbsp dijon mustard
• 1 tbsp balsamic vinegar
• 1 tsp fresh thyme

Steps

1. Preheat oven to 425°F (220°C). Position the rack in the middle of the oven to ensure even cooking throughout the tenderloin.
2. Pat dry the pork tenderloin thoroughly with paper towels. This crucial step removes excess moisture, allowing for better seasoning adhesion and bacon wrapping. Season generously with salt and pepper on all sides.
3. Arrange bacon slices side by side on a baking sheet or oven-safe skillet, slightly overlapping each slice (about 1/4 inch overlap). The bacon should form a rectangle roughly as wide as your tenderloin is long. If using a baking sheet, consider lining it with parchment paper for easier cleanup.
4. Place the seasoned pork tenderloin across the bacon strips. Don’t wrap the bacon yet—this comes later after adding the apple mixture.
5. In a food processor, combine the roughly chopped apple, garlic cloves, dijon mustard, balsamic vinegar, and fresh thyme. Pulse until it forms a thick paste, 10-15 seconds. For texture contrast, keep it slightly chunky, but you can process until completely smooth if preferred.
6. Spread the apple mixture evenly over the top and sides of the pork tenderloin, leaving the ends relatively clean. Use a silicone spatula to ensure even coverage with a layer about 1/4 inch thick.
7. Carefully wrap the bacon slices up and around the tenderloin, slightly overlapping the edges. Avoid wrapping too tightly as the bacon will shrink during cooking, which could squeeze the tenderloin. Secure with toothpicks if needed, inserting them at a slight angle to keep the bacon in place.
8. Roast for 20 minutes, until the internal temperature reaches 145°F (63°C) when tested with an instant-read thermometer inserted into the thickest part of the meat. The bacon should be starting to brown but not yet crispy.
9. Switch oven to broil setting and broil for 3-4 minutes until the bacon crisps up and turns a beautiful golden brown. Watch carefully during this step—bacon can go from perfectly crisp to burnt very quickly.
10. Remove from oven and let rest for 5 minutes on a cutting board. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.
11. Slice into 1/2-inch medallions to serve. For an extra flavor boost, spoon some of the bacon and pork juices from the pan over the slices just before serving.

Smart Swaps

• Use turkey bacon instead of pork bacon for a leaner option (though it won’t render as much fat)
• Substitute pear for apple at a 1:1 ratio for a slightly different sweetness profile
• Replace balsamic vinegar with 2 tsp maple syrup and 1 tsp apple cider vinegar for a more autumnal flavor
• Try rosemary instead of thyme for a more robust, piney flavor profile

Make It Diabetes-Friendly

• Use a Granny Smith apple instead of sweeter varieties to reduce sugar content by approximately 3g per serving
• Opt for sugar-free bacon to eliminate hidden carbs (saves about 2g carbs per serving)
• Reduce apple to 1/4 medium apple and add 1/4 cup diced onion to maintain moisture while cutting carbs by 5g total
• Serve with non-starchy vegetables like roasted Brussels sprouts instead of potatoes to keep the overall meal’s glycemic impact low
• Consider eating this protein-rich dish earlier in the day when insulin sensitivity is typically higher

Pro Tips

• For the juiciest results, remove the tenderloin from the refrigerator 30 minutes before cooking to bring it closer to room temperature
• If your bacon keeps unraveling, try using kitchen twine instead of toothpicks for more secure wrapping
• For extra flavor, add 1/2 tsp of smoked paprika to the apple mixture
• To check doneness without a thermometer, the meat should be slightly pink in the center and feel firm but with a little give when pressed
• Save any leftover juices to drizzle over vegetables or to enhance the flavor of rice or quinoa served alongside