Bacon Wrapped Pork Tenderloin, Fennel and Apricots

I found this recipe at the “real simple” website, however it was so simple, I decided to complicate it 🙂   For instance, I think the bacon wrapped tenderloin should be browned separately, removed from the pan and replaced after the fennel is browned.   In any case, decide for yourself.   The original recipe can be found here:

I also wove a bacon mat because I think it’s a lot of fun and looks cool!

I was so interested in doing the mat that I forgot about the thyme sprigs that were supposed to be wrapped inside with the tenderloin.

I ended up having to unwrap the mat to include the sprigs but it still turned out ok.

It was difficult trying to brown the tenderloin with the fennel in the pan.  I will definitely make this recipe again but I will brown the tenderloin separately.

I sound like I’m complaining.   Thank you folks at real simple for your wonderful recipe and inspiration!

Bacon Wrapped Pork Tenderloin

1 small pork tenderloin, about 1 lb

4 sprigs of fresh thyme

9-10 strips of bacon

2 fennel bulbs, cut into eighths

12 dried apricots cut in half

2 tbsp olive oil

1 tbsp butter

Salt and pepper

Preheat the oven to 400 degrees.

Weave a bacon mat with the bacon.   Lay the thyme, evenly spaced, on the mat.   Roll the tenderloin inside, tucking in the bacon ends.

Heat the butter and olive oil in an oven proof skillet (black) and cook the tenderloin, turning until bacon browns on all sides.  Remove the tenderloin and set aside.

Cook the fennel in the same skillet until it begins to brown.   Add the apricots and cook for about 1 minute.   Return the tenderloin to the skillet, surrounding it with the fennel and apricots.   Put the skillet in the oven and roast for 30 minutes.

Wine suggestion:   Bourgogne Aligote

About cookinginsens

An American living in Burgundy, France
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