Bacon Wrapped Pork Loin With Apples And Sage Recipe

Ingredients for Bacon Wrapped Pork Loin With Apples And Sage

• Pork Tenderloin
• Fresh Sage Leaves
• Garlic Cloves
• 1 teaspoon salt
• Black Pepper
• 12-14 slices bacon
• Kitchen Twine
• 2 medium apples (about 1 ½ cups sliced)
• 1 medium onion (about 1 cup thinly sliced)
• All Purpose Flour
• 1 cup chicken broth

How to Make Bacon Wrapped Pork Loin With Apples And Sage

1. Preheat oven to 425°F (220°C).
2. Remove any silver skin from the pork loins and discard.
3. In a small bowl, combine 1 tablespoon of dried sage, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
4. Rub the herb mixture evenly over the pork loins.
5. Place the loins side-by-side lengthwise, aligning the thick ends with the thin ends to create a more even roast.
6. Lay 12-14 slices of bacon snugly together on a cutting board, forming a rectangle large enough to wrap the pork loins.
7. Place the pork loins on top of the bacon, ensuring the bacon extends beyond the sides of the loins.
8. Beginning at one end, lift a bacon slice over the loin at a 45-degree angle, creating a chevron pattern as you work your way down the roast.
9. Secure the bacon with 5 (12-inch) pieces of kitchen twine, spaced evenly across the width of the roast. Tie a longer (30-inch) piece of twine lengthwise to secure everything.
10. Trim and discard the excess twine.
11. Heat a large skillet over medium heat. Sear the bacon-wrapped pork loin on all sides until lightly browned (about 15 minutes total).
12. Transfer the roast to a baking pan fitted with a rack.
13. Roast in the preheated oven for 30 minutes.
14. Reduce the oven temperature to 350°F (175°C).
15. Continue roasting until a meat thermometer inserted into the thickest part of the loin registers 145°F (63°C). This should take another 45-60 minutes.
16. Remove from oven and let rest, loosely tented with foil, for 15-20 minutes before slicing.
17. Meanwhile, prepare the sauce:
18. Peel, core, and slice 2 medium apples (about 1 ½ cups).
19. Thinly slice 1 medium onion (about 1 cup).
20. Drain most of the fat from the skillet used to sear the pork.
21. Place the skillet back over medium heat. Add the onion and cook for 10 minutes, or until softened and lightly browned.
22. Stir in 2 tablespoons of all-purpose flour and cook for 1 minute.
23. Gradually whisk in 1 cup of chicken broth until smooth. Add the apple slices and bring to a boil.
24. Reduce heat and simmer, covered, for 5-10 minutes, or until the apples are tender and the sauce has thickened slightly. Add more broth if needed.
25. To slice the pork loin, carefully snip off the lengthwise twine. Slice the roast about ¾-inch thick, removing crosswise strings as you go.
26. Serve the pork loin with a generous spoonful of the apple sauce, mashed potatoes, and steamed carrots.