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Pork dish packs a flavor punch

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Grocery store prices are out of sight, and I don’t need to dwell on inflation. We’re all feeling the pinch – or should I say punch. But the good news is that the price of pork is not too bad. Grab a couple of tenderloins to make this juicy glazed tenderloin that is full of flavor and looks like you spent a fortune! Team it with fried apple rings for a great fall dinner.

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Bacon Wrapped and Honey Glazed Pork Tenderloin with Fried Apple Rings

 

INGREDIENTS

Glaze

4 tablespoons honey

4 tablespoons honey mustard

Fried Apple Rings

4 tablespoons butter or more as needed

6 Cortland apples, cored and sliced into ¼ inch thick rounds

The Tenderloin

Two 1-1/2 pounds pork tenderloin

4 large, peeled garlic cloves

½ cup fresh rosemary, needles only

1-1/2 tablespoons fennel seeds toasted and crushed

3 teaspoons coarse salt

2 tablespoons coarse black pepper

6 tablespoons extra virgin olive oil

8 not too thin slices bacon or prosciutto

In a small bowl, mix the honey and mustard together and set aside. (Can prepare 2 days head)

Melt 4 tablespoons of the butter in a nonstick saute pan and cook the apple slices in batches if necessary until they are golden brown and glazed looking. Transfer the slices to a dish and set aside. (Can be made early in the day and reheated in the microwave just before serving)

Dry the pork tenderloins with paper towel and set aside.

On a cutting board, mince the garlic, rosemary and fennel seeds together. Place the mixture in a small bowl and add the salt, pepper, and 3 tablespoons of the olive oil to make a paste. With your hands rub the paste evenly all over the tenderloins. Wrap each one crosswise with 4 slices of the prosciutto or bacon. (At this point the tenderloins can be refrigerated wrapped in plastic wrap for up to 2 days before roasting.)

Preheat oven to 425 F.

Place a roasting rack in a roasting pan and brush the rack with olive oil.

Place the tenderloins on the roasting rack and baste each one with the glaze. Bake for 15 to 20 minutes or until a meat thermometer registers 145 F. for medium rare or cook to your preference (overcooking the meat will make it dry). Remove the tenderloins from the oven to a cutting board and allow them to rest covered loosely with aluminum foil for about 10 minutes. Cut across the diagonal to serve accompanied with the fried apple slices.

Serves 8

 

 

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