posted on February 03, 2014 08:00
Ahhh. Pork tenderloin is a delicious, lean cut of meat. And it’s even tastier when stuffed with sweet apricots, spicy fennel and fresh herbs. The bacon wrapped outside keeps things moist and also adds a smoky, salty tang that only bacon can add.
Apricot and Fennel Stuffed Pork Tenderloin with Bacon and Mustard Sauce
Start to finish: 35 minutes
Hands on time: 15 minutes
1 Apricot and Fennel Stuffed Pork Tenderloin with Bacon, about 1 1/2 lbs (From the Meat Case)
Salt and freshly ground black pepper
2 tablespoons olive or vegetable oil
1 small onion, chopped
1/3 cup white wine, chicken broth or water
2 tablespoons grainy mustard
Salt and pepper the pork tenderloin and let sit at room temperature for about 30 minutes. This will allow the meat to cook more evenly.
Preheat oven to 400°F.
Heat the oil in a large skillet over medium-high heat. When it shimmers, add the pork tenderloin. It will sizzle lots. Brown the meat for about 2 minutes, turn it slightly and brown for another 2 minutes, then turn for the last time and brown again for about 2 minutes. The bacon should be browned but it doesn’t have to be crispy
Transfer the meat to the oven and roast for about 15 to 20 minutes (depending on size and thickness of the tenderloin) or until a meat thermometer reads 145°F. Remove the meat from the pan and let rest on a cutting board for at least 5 minutes. This extra step really does result in juicier meat, plus it gives the meat time to stop cooking. Don’t worry. It will still be plenty hot.
While the meat rests, make the sauce. Pour off all but a tablespoon or so of the fat in the pan. (I wad up a bunch of paper towels in the sink and pour the fat over the top. When cool enough to handle just throw them away.) Return the pan to medium-high heat and sauté the onions until they’re soft, about 2 minutes. Pour in about 1/3 cup wine and whisk in the mustard with a fork. Taste and cook for a minute if the flavor needs to be stronger.
Snip the string and slice the tenderloin into 2-inch thick slices and serve hot with mustard sauce and sides of your choice. (The roasted hard squash from the To-Go case would be delicious.)
Download Recipe PDF | Recipe courtesy of Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sinkful of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.