Streaky & Apple Pork Tenderloin

Streaky and apple pork tenderloin. This description really doesn’t do this recipe justice. Juicy apple slow cooked with rosemary and thyme until soft. This is then stuffed into the heart of the pork tenderloin which is then wrapped in yummy streak bacon and cooked until the bacon crips up. It doesn’t get much better than this. Yum…

Don’t tell me that doesn’t look tempting? 😃 Very easy to make. 20 minutes of preparation and then around 30 minutes in the oven. Serve with fresh seasonal vegetables or, as I did, just some delicious butter broiled asparagus.

Let me make it…

1. Gather the ingredients together

Apart from the pork tenderloin, streaky bacon and apple all that’s needed is fresh onion, breadcrumbs, Dijon mustard, and rosemary and thyme.

Preparation is simple too. Just finely chop the onion and herbs, and use a blender to make the white breadcrumbs. From there you’re ready to go…

Just a quick note on the seasoning. We all know that seasoning is critical to all cooking. However, with this recipe, I tend to leave this out because of the streaky bacon. This can be very salty so to add more salt may well spoil the dish. You can obviously add seasoning to the pork, and when cooking the apple if you want to. However, personally, I leave this to the table and make the decision then.

2. Cook the apple stuffing

To make the apple stuffing start by heating the oil over medium heat and adding the apple, onion, and herbs.

Cook these through for 6-8 minutes until the apple softens. Be mindful to keep stirring this while cooking. A little color on the apples is ok but the idea is that this is a sweet filling so bitter burning should be avoided.

Once the apple has softened remove from the heat and stir in the Dijon mustard and breadcrumbs. Now, let the apple stuffing cool for 5 -10 minutes while you prepare the pork.

3. Stuff and wrap the streaky and apple pork tenderloin

The first thing to do now is to turn the oven on to heat up. Set the temperature to 220C / 200C Fan / 450F.

If there is a complicated part to this recipe then this is it. However, in truth, this not too tricky at all.

The first thing to do is to trim any remaining fat from the pork tenderloin and then “butterfly” it by slicing the tenderloin down the middle stopping around 1 inch from the bottom. Once cut, open the pork tenderloin up, cover with kitchen film and lightly bash with a tenderizing mallet until the thickness is even.

Now, spoon some of the apple stuffing evenly across the center of the pork tenderloin.

Fold the pork tenderloin such that the apple stuffing is encased in the pork. secure the pork as you fold it with cocktail sticks.

With the pork folded and secure lay out the streaky rashers so they slightly overlap. The width of all streaky bacon rashers should be roughly the same as the length of the pork tenderloin. Following this, lay the pork tenderloin on top and in the middle of the bacon. Make sure the cocktail sticks are facing upwards.

Wrap the bacon around the pork removing the cocktail sticks as you go.

Once complete, place the streak and apple pork tenderloin on a greased roasting tray. It’s now ready to cook.

4. Roast the streaky and apple pork tenderloin

The wrapped pork should be roasted for around 30 minutes. If you have one then I recommend using a cooking thermometer to check that the pork is cooked properly. Internal temperature should be above 63C or 145F.

When the pork is cooked the recipe is ready to eat. However, I like the bacon nice and crispy. If the 30 minutes in the oven has not achieved this then continue to cook the bacon under a grill until it has crisped up.

And that’s it, my foodie followers. Streaky and apple pork tenderloin. A whole pork tenderloin stuffed with apples cooked with thyme and rosemary and then wrapped in streaky bacon. All this roasted in the oven until the pork is cooked and the bacon has gone all crispy. What more can you ask for… Yum!

I do hope you enjoyed this pork recipe. If you’d like to be kept up to date on all of The Yum Yum Club’s recipes why not sign up for our newsletter at the top of this page. Otherwise, you can follow us on Facebook, Pinterest or Instagram by clicking the link.

As always, many thanks for reading and until next time… Steve.

5. Nutritional values

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6. Printable recipe