Bacon Wrapped Pork Tenderloin with Maple Apple Glaze

December 13, 2016 1:11 am Published by 1 Comment


Bacon Wrapped Pork Tenderloin with Maple Apple Glaze

What to serve for Christmas dinner is a question that perplexes every person tasked with hosting such an important holiday dinner. If you’re bored with beef, tired of turkey or have had it with ham, consider this pork tenderloin recipe. This recipe was created by Bill, the Southern guy behind “Southern Boy Dishes.” It uses crisp apples, fresh sage, maple syrup, apple jelly, crispy bacon and succulent pork loin to create a main course that is visually stunning and exceptionally tasty. Your guests will be truly impressed when you serve up this elegant dish. Be sure to follow Bill on Facebook, Twitter and Instagram.

bacon wrapped pork tenderloin with maple apple glaze


2 large cloves garlic, minced
1 tablespoon minced fresh sage
1/2 teaspoon salt
1 teaspoon extra virgin olive oil
1 1 1/2-pound pork tenderloin
1 pound bacon
2 apples, peeled, cored, and thinly sliced
1 1/2 cups apple juice
1/4 cup apple jelly
1/4 cup maple syrup
2 tablespoons Dijon mustard


1. Combine garlic, sage, salt, and olive oil in a small bowl. Rub mixture over all sides of the pork tenderloin.

2. Place a 14-inch piece of plastic wrap on a large cutting board. Place 8 14-inch strands of kitchen twine 1 inch apart on the plastic wrap. The twine should be perpendicular with your body. Place bacon strips in an overlapping fashion on top of kitchen twine.

3. Place apple slices in rows on bacon. Place tenderloin on the apples slices closet to you. Fold the thin end of the tenderloin over on itself to create even thickness.

4. Using the plastic wrap, begin rolling the bacon and apple around the tenderloin. Roll as tightly as possible. When you completed the roll, pull the ends of the twine from within the roll and tie to the loose ends. You might benefit from someone holding the roll while you tie the first couple of pieces of twine.

5. Bring apple juice to a boil in a small sauce pan. Lower heat and continue simmering until juice has reduced by half. Add apple jelly and continue simmering until completely melted. Remove from heat and whisk in maple syrup and mustard. Set aside.

6. Preheat grill to 300 degrees. Turn off one burner on grill and place tenderloin over unlit burner. Close grill and cook for one hour or until internal temperature reaches 150 degrees. After 30 minutes, begin basting with maple glaze. Baste again after 15 minutes and then again when meat is done. Let rest for 10 minutes. Slice and serve.


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