Nothing goes together quite like fruit and pork, and nothing goes with everything like bacon. So why not combine all three for a healthy, hearty meal? This salad and tenderloin combo provides you with a variety of vegetables and flavors, along with a little fruit and a dash of essential fats.
Apple-Stuffed Bacon-Wrapped Pork Tenderloin with Salad
2 tbsp unsalted butter
1/2 red onion
6 fresh sage leaves
1 Granny Smith apple
2-3 button mushrooms
Salt and pepper to taste
3/4 cup crushed walnuts (separated into 1/2 and 1/4)
1 pork tenderloin, cut into thirds to make it easier to roll cut
4-6 strips bacon
1/2 head romaine lettuce
2 large carrots
1 large beet
1 large apple (separated into 3/4 chopped and 1/4 sliced)
1/4 cup walnuts
Juice of 1 lemon
1/ 4 c olive oil
2 tsp Dijon mustard
1 tsp dried ginger (or 1 tbsp fresh)
- Preheat oven to 375 degrees Fahrenheit.
- Chop onions, apples, sage, and mushrooms.
- Sautee onion and sage in melted butter until unions turn translucent.
- Add mushrooms, apple, salt, and pepper. Cook over medium-high heat until mushrooms are tender. Remove from heat.
- In a separate frying pan, toast the crushed walnuts over medium-high heat until they start to brown. Remove from heat.
- Using a sharp knife roll cut the tenderloin, and lay flat on cutting board.
- Spread apple-mushroom filling and a 1/2 cup of the walnuts over the pork.
- Starting at one end, roll the tenderloin into a tight cylinder and place the roll “seam” down on a baking sheet.
- Arrange the bacon slices on top.
- Place in oven and cook for 40-50 minutes or until cooked through and no longer pink.
- Combine orange juice, lemon juice, olive oil, mustard, and ginger in blender and blend until emulsified.
- Grate the carrots and beets.
- Chop 3/4 of the apple.
- Toss the carrots, beats, and apple with the lettuce and dressing in a large salad bowl.
- Arrange the remaining 1/4 sliced apple and 1/4 cup walnuts on top of the salad
Arrange your salad on a plate with your sliced pork tenderloin and enjoy!