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very easy
Prep Time
10 mins
Total Time
1 h


Honeycrisp apple
1 tbsp
Panache Extra Virgin Olive Oil
15 mL
1/4 cup
finely diced red onion
60 mL
1 tbsp
minced garlic
15 mL
1/2 tsp
dried sage
2 mL
1/4 cup
Compliments Walnut Pieces
60 mL
1/4 tsp each
salt and coarse black pepper, divided
1 mL
500 g
pork tenderloin
1 lb
slices Compliments Applewood Smoked Bacon


Step 1

Preheat oven to 190°C (375°F). Leaving the peel on, core and finely dice the apple. Heat a non-stick frypan over medium heat, add the olive oil, apple, onion, garlic, and sage; cook until the apple and onion are softened and lightly caramelized, 5 to 6 min. Stir in the walnuts and season with half the salt and pepper. Transfer mixture to a bowl to cool completely.

Step 2

Meanwhile, trim off and discard silver skin from the surface of the pork. Butterfly the tenderloin by cutting it down the middle lengthwise; keeping about ½ in. (1 cm) meat thickness under the knife as it slices, so the tenderloin remains in one piece that opens like a book (do not cut all the way through the pork). Cover with plastic wrap or parchment paper. Use a heavy mug or meat mallet to lightly pound the pork to an even ¼ in. (5 mm) thickness.

Step 3

Season the pork tenderloin on both sides with the remaining salt and pepper. With the cut-side of the tenderloin face-up, spread on the apple stuffing, leaving 1 in. (2.5 cm) space along the edges. Starting at one of the long sides, roll the pork tenderloin tightly over the filling. Wrap the bacon slices in a tight spiral over the rolled tenderloin, slightly overlapping the bacon to cover the pork completely. Use lengths of butcher's twine to tie up the roll tightly, also holding the bacon in place.

Step 4

Set a large oven-proof frypan over medium heat on the stovetop; cook the bacon-wrapped tenderloin until golden brown on all sides, approx. 5 min. Place the frypan and tenderloin into the oven. Roast until the tenderloin reaches and internal temperature of 71°C (160°F). Transfer the tenderloin to a cutting board. Tent with foil to rest 10 min. Slice on the bias into ½ in. (1 cm) thick slices to serve.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
16 g
Saturated Fat:
3.5 g
9 g
2 g
5 g
80 mg
29 g
400 mg
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