Bacon Wrapped Tenderloin with Sage and Lemon

blueplate

"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."
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Ingredients

55 m servings 394 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 44.6 g
  • 89%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 716 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Season pork tenderloins with salt and black pepper.
  2. 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.
  3. Preheat oven to 380 degrees F (193 degrees C).
  4. Stir juice from 1/2 lemon, sage, and lemon zest together in a bowl until a paste forms; spread paste over each tenderloin.
  5. 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.
  6. 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).

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