This Apple and Bacon Stuffed Pork Tenderloin recipe was inspired by a dinner I had at a restaurant in San Francisco a few years back. Yes, it was that good that I still remember it. It was the best pork tenderloin I have ever had! I did my best to recreate it and still have it be a simple recipe that is quick and easy while still fitting in to my Paleo diet. I would serve this along side mashed sweet potatoes and greens.
Apple and Bacon Stuffed Pork Tenderloin
Pork tenderloin stuffed with bacon and apples, drizzled with balsamic is elegant enough to serve to company but easy enough to whip up during the week.
- 1 lb pork tenderloin
- 4 slices bacon cooked and chopped
- 1 cup spinach chopped
- 1/2 yellow onion diced small
- 3 cloves garlic chopped
- 1/2 apple, I used Granny Smith diced small
- 1 teaspoon olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
Preheat oven to 375°. Heat a pan over medium high heat and add the teaspoon of oil to the pan.
Cook diced onion until soft, add in the the apples and cook for 1 to 2 minutes. Next add the garlic and cook until fragrant. Turn off the heat and add in the chopped spinach, stir until wilted. Add in the chopped bacon to the pan. Taste the stuffing mixture, add salt and pepper if needed.
With paper towels, pat the tenderloin dry. Using a sharp knife, cut off any silver skin and fat.
Cut down the pork tenderloin lengthwise. (It should be like you're opening up a book.)
Using plastic wrap or parchment paper over the meat (with a smooth side of a meat tenderizer) pound the meat out to three quarters of an inch thick. Salt and pepper the tenderloin.
Once the stuffing mixture has cooled, add it to the center of the tenderloin. With kitchen twine tie the tenderloin together. If you don't have kitchen twine you can use toothpicks to close the tenderloin.
Once the tenderloin has been tied pour the balsamic over the top to coat.
Roast the tenderloin for about 25 minutes or until the inside reaches 160°.
Let the tenderloin rest for 10 to 15 minutes before slicing.