Bacon-Wrapped Stuffed Pork Tenderloin

Ingredients

• 2 tablespoons olive oil
• 1 medium apple, peeled and cut into small dice
• 1/4 medium yellow onion, finely chopped
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 to 2 thick slices bread
• 1 tablespoon Dijon mustard
• 1/8 teaspoon salt, plus more to taste
• 1/8 teaspoon pepper, plus more to taste
• 1 pork tenderloin
• 8 to 10 strips of bacon, cut in half

Directions

1. Heat the oven to 450F and set out a rimmed baking sheet. For the stuffing, warm the oil in a skillet over medium heat. Add the apple, onion, rosemary, and thyme, then cook for 7 to 9 minutes, until everything has softened. While that cooks, pulse the bread in a food processor into rough crumbs; you should end up with about 1/2 cup.
2. Take the skillet off the heat, then mix in the breadcrumbs, mustard, salt, and pepper. Leave the stuffing aside for a short time so it can cool a bit. To butterfly the tenderloin, slice down the length of the meat through the center, cutting deeply but stopping about 1/2-inch from the bottom. Open the pork out, cover it with plastic wrap, and use a mallet or rolling pin to gently flatten it to an even thickness.
3. Spoon the stuffing down the middle of the pork. Pull the sides of the tenderloin back together so it resembles its original shape, then hold it closed with toothpicks.
4. Arrange the bacon on a cutting board with the pieces slightly overlapping. Set the tenderloin on the bacon with the toothpicks facing up. As you wrap the bacon around the pork, pull out the toothpicks along the way, forming the meat into a neat log. Transfer it to the baking sheet with the bacon seam underneath.
5. Roast for 20 to 25 minutes, until an instant-read thermometer placed in the center of the pork reads 145F to 150F and the bacon is browned and crisp. If the pork is done before the bacon has enough color, slide the tenderloin under the broiler for 3 to 5 minutes to crisp the bacon.
6. Rest the tenderloin for 10 minutes, then slice it. Spoon the pan juices over the top, if you’d like.