Roasted Pork Tenderloin with Apple and Bacon Compote - Recipes with Wine Pairings

Name: Roasted Pork Tenderloin with Apple and Bacon Compote - Recipes with Wine Pairings
Ingredients: 24 fresh sage leaves; Two 1-pound pork tenderloins; 1 1/2 teaspoons kosher salt; 1 1/2 teaspoons freshly ground black pepper; 1 cup plus 2 tablespoons canola oil; 4 thick slices applewood-smoked bacon (about 4 ounces), cut into 1/4-inch slices; 2 garlic cloves, thinly sliced; 1 small white onion (about 8 ounces), peeled, halved and cut into 1/4-inch slices; 4 tart, green apples (about 2 pounds), cored and cut into 1/2-inch cubes; 1 teaspoon fresh thyme leaves; 1/2 cup unfiltered apple cider

napavalley.wine

This makes a cozy dinner party for the first golden days and crisp Napa Valley nights of fall.

View full recipe on napavalley.wine

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at napavalley.wine.

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Ingredients

24 fresh sage leaves
Two 1-pound pork tenderloins
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 cup plus 2 tablespoons canola oil
4 thick slices applewood-smoked bacon (about 4 ounces), cut into 1/4-inch slices
2 garlic cloves, thinly sliced
1 small white onion (about 8 ounces), peeled, halved and cut into 1/4-inch slices
4 tart, green apples (about 2 pounds), cored and cut into 1/2-inch cubes
1 teaspoon fresh thyme leaves
1/2 cup unfiltered apple cider