Stuffed with cinnamon apples, wrapped in smoky bacon and surround by crispy, seasoned potatoes — this is one delicious way to serve pork tenderloin. I came up with this recipe a month or so ago and my family really loved it. So even though cinnamon apple is usually more of a fall flavor than spring ;)… I just had to share!
- 1 pork tenderloin (about 1 1/2 pounds)
- 4-6 slices thick cut bacon, cut in half lengthwise
- plenty of salt
- 1 - 2 teaspoons steak seasoning (I use Wildtree's Rancher Steak)
- 1/4 teaspoon dried parsley
- 1 large apple, peeled and finely diced
- 1/2 teaspoon cinnamon
- 1 tablespoon brown sugar or evaporated cane juice
- 2 large potatoes, diced into 1-inch pieces (sweet or russet)
- 1 teaspoon grapeseed or canola oil
- Preheat the oven to 375°F. Line a sheet pan with foil and place the pork tenderloin on top. Cut lengthwise along the entire tenderloin. Season with salt and steak seasoning. Toss apples with cinnamon and sugar, then stuff into the pork tenderloin.
- Cut the bacon slices in half, lengthwise and wrap around the pork and apple filling. Secure with toothpicks if you'd like. Sprinkle with salt and parsley.
- Toss the diced potatoes in oil, salt and pepper. Arrange around the pork tenderloin in a single layer. Sprinkle everything with steak seasoning.
- Bake for 25-35 minutes until the tenderloin reaches a temperature 140°F, Remove from the oven and cover loosely with foil. Let the meat rest for 10 to 15 minutes to allow the tenderloin to finish cooking and for the juices to redistribute into the meat. Slice with into 1/4- to 1/2-inch pieces and serve with potatoes and apples.
Be sure to season the potatoes and pork well. I use kosher salt and a blend by Wildtree called Rancher Steak that has lots of garlic, salt, pepper, cinnamon, allspice – it’s really delicious with the apples and pork!