Sweet Pork Tenderloin With Bacon Lardons: A Taste of Home

The aroma alone transports me back to my childhood kitchen. My father, a man of few words but immense culinary talent, would often prepare this dish on special occasions. I remember the anticipation as the sweet and savory scent of the pork, intertwined with the smoky bacon, filled the house. The glistening glaze, a testament to the perfect balance of sweet apple butter and spices, always promised a melt-in-your-mouth experience. This isn’t just a recipe; it’s a memory, a legacy of flavor passed down through generations.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: 6 slices
• Dietary Type: Not Gluten-Free

Ingredients

• Cooking spray
• 10 pieces bacon
• 3 tablespoons apple butter
• 2 tablespoons honey
• 1/3 teaspoon ground allspice
• 1/4 teaspoon chili powder
• 1 (3 lb) pork tenderloin

Equipment Needed

• Broiler pan
• Large skillet
• Small bowl
• Toothpicks
• Instant-read meat thermometer

Instructions

1. Preheat your oven to 325 degrees F (165 degrees C). Spray a broiler pan generously with cooking spray. This will prevent sticking and make cleanup much easier.

2. Place the bacon in a large skillet and cook over medium heat, turning occasionally, until it begins to brown. This should take about 5 minutes. The bacon doesn’t need to be fully cooked at this stage, as it will continue to cook in the oven. You want it pliable enough to wrap around the pork. These are going to become bacon lardons so a slight rendering is perfect.

3. In a small bowl, mix together the apple butter, honey, allspice, and chili powder. This is your sweet and savory glaze, so taste and adjust the seasoning if desired. Some apple butters are sweeter than others, so you might want to add a touch more chili powder for balance.

4. Wrap the tenderloin in 4 slices of the partially cooked bacon, securing them with toothpicks. This initial layer helps to hold the shape and infuse the pork with that smoky bacon flavor. Don’t be afraid to use multiple toothpicks per slice to keep it secure.

5. Brush half of the apple butter mixture generously over the bacon-wrapped tenderloin. This first coat of glaze will caramelize beautifully in the oven.

6. Wrap the tenderloin with the remaining 6 slices of bacon, again securing them with toothpicks. This second layer ensures maximum bacon coverage and flavor.

7. Brush the remaining apple butter mixture over the entire meat. This final layer will create a beautiful, glossy glaze.

8. Place the tenderloin on the prepared broiling pan. The broiling pan allows for the excess fat to drain away, preventing the pork from becoming greasy.

9. Bake in the preheated oven until the apple butter mixture has baked into a glaze and an instant-read meat thermometer inserted into the thickest part of the tenderloin reads at least 145 degrees F (63 degrees C). This should take approximately 30 minutes. It is crucial to use a meat thermometer to ensure the pork is cooked to a safe internal temperature. Do not overcook, as pork tenderloin can become dry.

Expert Tips & Tricks

• For an extra smoky flavor, use thick-cut applewood smoked bacon.
• If the bacon starts to brown too quickly, tent the tenderloin with foil during the last 10-15 minutes of baking.
• Don’t overcrowd the pan! If you are making multiple tenderloins, use separate broiler pans.
• To make ahead, prepare the tenderloin up to the baking stage and store it in the refrigerator for up to 24 hours. Add 5-10 minutes to the baking time.
• For a spicier kick, add a pinch of cayenne pepper to the apple butter mixture.
• If you don’t have apple butter, you can substitute with unsweetened applesauce, but you might want to add a touch more honey to compensate for the sweetness.

Serving & Storage Suggestions

Let the pork tenderloin rest for about 10 minutes after removing it from the oven. This allows the juices to redistribute, resulting in a more tender and flavorful result. Slice the tenderloin into medallions and serve immediately. This dish pairs well with roasted vegetables, mashed potatoes, or a simple green salad.

Store any leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the oven or microwave until heated through. Be careful not to overcook it, or it will become dry. You can also slice the leftover pork thinly and use it in sandwiches or salads. The pork can be frozen, wrapped tightly in plastic wrap, and then placed in a freezer bag. It can be stored in the freezer for up to 2 months. Defrost overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	369.8 kcal	N/A
Calories from Fat	126 g	34%
Total Fat	14.1 g	21%
Saturated Fat	4.7 g	23%
Cholesterol	156.5 mg	52%
Sodium	232.5 mg	9%
Total Carbohydrate	9.6 g	3%
Dietary Fiber	0.2 g	0%
Sugars	8.8 g	N/A
Protein	48.5 g	96%

Variations & Substitutions

• For a gluten-free version, ensure that your apple butter and honey are gluten-free.
• Use maple syrup instead of honey for a slightly different flavor profile.
• Try using different types of fruit butter, such as peach or pear butter, for a unique twist.
• Add some chopped pecans or walnuts to the apple butter mixture for a nutty flavor and texture.
• Experiment with different spice blends, such as a combination of smoked paprika, garlic powder, and onion powder.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?

A: While pork tenderloin is ideal for this recipe due to its tenderness and quick cooking time, you could potentially use pork loin roast. However, you’ll need to adjust the cooking time accordingly, ensuring the internal temperature reaches 145 degrees F (63 degrees C).

Q: Can I make this dish without bacon?

A: The bacon adds a significant amount of flavor and moisture to the pork tenderloin. If you prefer not to use bacon, you could try wrapping the tenderloin in prosciutto or pancetta, or simply omit it altogether and brush the entire tenderloin with the apple butter mixture.

Q: How do I prevent the bacon from burning?

A: Keep a close eye on the bacon while it’s baking. If it starts to brown too quickly, tent the tenderloin with foil to slow down the cooking process.

Q: Can I use a different type of sweetener instead of honey?

A: Yes, you can substitute the honey with maple syrup, agave nectar, or brown sugar. Keep in mind that the flavor will change slightly depending on the sweetener you choose.

Q: What is the best way to check the doneness of the pork?

A: The most accurate way to check the doneness of the pork is to use an instant-read meat thermometer. Insert the thermometer into the thickest part of the tenderloin, making sure not to touch any bones. The pork is done when the internal temperature reaches 145 degrees F (63 degrees C).

Final Thoughts

This Sweet Pork Tenderloin with Bacon Lardons is more than just a meal; it’s an experience. The combination of sweet and savory flavors, the tender pork, and the crispy bacon create a dish that is both comforting and elegant. I encourage you to try this recipe and share it with your loved ones. It’s a dish that is sure to become a family favorite, just as it has been in mine. Don’t be afraid to experiment with the variations and substitutions to make it your own. Serve it with a glass of your favorite red wine or a crisp apple cider for a truly unforgettable meal. And please, let me know what you think! I love hearing about your culinary adventures.