"This is a wonderful main dish for the holidays. The smoky bacon wrapped around the Dijon crusted tenderloin cooked to perfection makes your mouth want to do the Wa-Two-See!! A definite keepsake recipe for the holiday season. Work great with chops as well."
Into a large plastic bag, combine half apple juice, honey, mustard, bacon, garlic, salt, black pepper, red pepper flake, thyme and marjoram. Add tenderloin and refrigerate for 6-8 hours.
Preheat oven to 325 degrees.
In a large roasting pan add olive oil, apples and onions. Create a bed for the loin to rest on in the center of the pan. Remove loin from bag and place on the bed of apples and onions. Pours the remaining liquid on top of the loin. Remove the bacon and lay all slices over the loin one against the other.
Bake in the oven for 30-45 minutes, or until internal temperature is at least 150 degrees. While cooking continue to pour remaining apple juice into the pan to insure cooking liquid doesn't dry out and burn.
Remove from oven and let loin rest for at least 5 minutes before carving to allow juices to redistribute.
Remove apples and onion from pan and thicken the sauce with the cornstarch. Pour the sauce over the loin for a rich sauce at service.