This is a combination of several pork recipes. The lemon/lime juice makes it absolutely divine, and the apples and bacon complements the tenderloin beautifully. Serve with wild rice, corn, or zucchini patties.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season pork tenderloins with salt and black pepper.

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  • Heat oil in a skillet over medium-high heat. Cook tenderloins in hot oil until browned on each side, 3 to 5 minutes per side. Remove from heat and cool.

  • Preheat oven to 380 degrees F (193 degrees C).

  • Stir juice from 1/2 lemon, sage, and lemon zest together in a bowl until a paste forms; spread paste over each tenderloin.

  • Wrap bacon strips around each tenderloin and place in a baking dish. Scatter apples around tenderloins and drizzle juice of 2 lemons over meat and apples.

  • Cook pork in the preheated oven until apples are tender and pork is slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts

394 calories; protein 44.6g 89% DV; carbohydrates 11.7g 4% DV; fat 18.1g 28% DV; cholesterol 125.6mg 42% DV; sodium 651.4mg 26% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/07/2017
First off I can't give this five stars because I made a change. I didn't have any sage so I substituted about 1 tsp of dried rosemary. I also cut the recipe in half since there was only two of us. Anyway it turned out fabulous and my husband couldn't stop saying how hood it was - which it was. Another keeper! Thanks. Read More
(7)

Most helpful critical review

Rating: 3 stars
05/19/2018
Upped the temp to 425. The bacon would be limp at 380 for the cooking time and I had to cook longer than recommended. Taste was okay but the "paste" wasn't really a paste and the sage was a little strong.....maybe basil leaves would be a better choice. I think adding a little butter to the paste would better able the mixture to stick to the loin. Presentation wise very pretty. Loved the apples. Read More
(1)
26 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
04/07/2017
First off I can't give this five stars because I made a change. I didn't have any sage so I substituted about 1 tsp of dried rosemary. I also cut the recipe in half since there was only two of us. Anyway it turned out fabulous and my husband couldn't stop saying how hood it was - which it was. Another keeper! Thanks. Read More
(7)
Rating: 4 stars
08/14/2016
A solid 4-star recipe--my only real criticism is that there was not enough sage and zest for two tenderloins. I divided it in half and I only had enough to put a very skimpy amount under the bacon. Using 3 Fuji apples and about 3/4 lb of bacon I followed directions exactly. I felt the oven temperature was a bit low to brown the bacon adequately without over cooking the meat. This had a good flavor the meat was very tender and the apples nearly stole the show. Thanks for posting! Read More
(2)
Rating: 5 stars
04/04/2017
It turned out very well. Read More
(2)
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Rating: 4 stars
05/08/2018
The temperature needs to be higher or you end up with a tenderloin wrapped in half cooked bacon. The taste was good with both the apple and citrus flavors coming through. Would make this again. Read More
(1)
Rating: 3 stars
05/19/2018
Upped the temp to 425. The bacon would be limp at 380 for the cooking time and I had to cook longer than recommended. Taste was okay but the "paste" wasn't really a paste and the sage was a little strong.....maybe basil leaves would be a better choice. I think adding a little butter to the paste would better able the mixture to stick to the loin. Presentation wise very pretty. Loved the apples. Read More
(1)
Rating: 3 stars
05/28/2018
I should have read the reviews before using this recipe. The oven temperature wasn't high enough so the bacon was close to raw. The paste needs doubling as well and for me there wasn't enough sage to be able to taste it. Won't make it again. Read More
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Rating: 4 stars
05/09/2018
Really tasty. The lemon really gives a delicious zing while the sage brings out the savory! Read More
Rating: 5 stars
05/14/2018
Very tender and juicy. For two people I used only one tenderloin and reduced the ingredients. Read More
Rating: 3 stars
05/20/2018
You don't say how thick to cut tenderloin nor to precook bacon first. Read More