Bacon-Wrapped Pork Tenderloin Recipe | Rancho Bernardo Inn
This Bacon-Wrapped Pork Tenderloin dish is both sweet and savory, pairing bacon-crisped pork with caramelized apples.
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 westcoastprimemeats.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Instant-read thermometer
- Butcher's twine
- Saute pan
- Chef's knife
- Cutting board
- Peeler
- Paring knife
- Mixing bowl
- Measuring spoon
- Measuring cup
- Stove
- Tongs
- Spoon
- Whisk
- Refrigerator
- Plate
- Serving platter
Ingredients
- Sixteen slices Hill Meats Company cured slab bacon
- Eight sage leaves
- Two Duroc pork tenderloins, cleaned and trimmed, approximately two pounds
- Two teaspoons black pepper
- Eight 8-inch pieces of butcher’s twine
- One teaspoon blended canola-olive oil
- One cup Butterscotch Braised Apples (see recipe)
- Two cups Sweet Corn and Edamame Relish (see recipe)
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