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Apple-Stuffed Bacon-Wrapped Pork Tenderloin with Apple Beet Salad

By June 29, 2016Recipes
Reading Time: 3 minutes
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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

Apple-Stuffed Bacon-Wrapped Pork Tenderloin

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Apple-Stuffed Bacon-Wrapped Pork Tenderloin
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Apple-Stuffed Bacon-Wrapped Pork Tenderloin with Salad

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.

Category Dinner, Paleo
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Author Taryn Haggerstone

Ingredients

Tenderloin Ingredients:

  • 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

Salad Ingredients:

  • 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 cup olive oil
  • 2 tsp Dijon mustard
  • 1 tsp dried ginger or 1 tbsp fresh

Instructions

Tenderloin Directions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Chop onions, apples, sage, and mushrooms.

  3. Sautee onion and sage in melted butter until onions turn translucent.

  4. Add mushrooms, apple, salt, and pepper. Cook over medium-high heat until mushrooms are tender. Remove from heat.
  5. In a separate frying pan, toast the crushed walnuts over medium-high heat until they start to brown. Remove from heat.
  6. Using a sharp knife roll cut the tenderloin, and lay flat on cutting board.
  7. Spread apple-mushroom filling and a 1/2 cup of the walnuts over the pork.
  8. Starting at one end, roll the tenderloin into a tight cylinder and place the roll “seam” down on a baking sheet.
  9. Arrange the bacon slices on top.
  10. Place in oven and cook for 40-50 minutes or until cooked through and no longer pink.

Salad Directions:

  1. Combine lemon juice, olive oil, mustard, and ginger in blender and blend until emulsified.

  2. Grate the carrots and beets.
  3. Chop 3/4 of the apple.

  4. Toss the carrots, beets, and apple with the lettuce and dressing in a large salad bowl.

  5. Arrange the remaining 1/4 sliced apple and 1/4 cup walnuts on top of the salad
  6. Arrange your salad on a plate with your sliced pork tenderloin and enjoy!

Recipe Notes

This recipe can be compliant on any level depending on your bacon, so keep an eye out for sugar and nitrates.

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Taryn Haggerstone
Born and raised in just outside of Vancouver B.C., Taryn Haggerstone is a competitive Olympic weightlifter, CrossFit athlete, and coach at CrossFit Pacific Central. When Taryn is not training or coaching, she can be found reading or blogging about health, fitness, and sports. Taryn discovered a passion for sports and competing in her early teens, which in turn led her to obtain an undergraduate degree in Kinesiology.

Since graduating university in 2012, Taryn has been working in the fitness industry - first as a personal trainer and now a CrossFit and Olympic weightlifting coach - and furthering her education through seminars and certifications. In 2013, Taryn started a blog to share her experiences as an athlete. As time went on, she expanded her writing to include a more diverse range of topics including coaching, banned supplements, and sport psychology.