Are you a believer that bacon makes everything better? I actually think bacon is overrated. Yup I said it. I don’t need bacon flavored everything. Bacon still has a place in my house and this pork on pork recipe is a perfect example. It adds flavor and helps keep the tenderloin moist as it cooks. While bacon isn’t my favorite I do, however, love prosciutto. Since we eat a mostly paleo diet I have found it can be difficult and expensive to find a good bacon that is sugar-free. Luckily, I can get sugar-free prosciutto fairly inexpensive. I think the bacon works better to keep the pork moist but the prosciutto version turned out just as tasty!
As we move along our eating paleo journey I have had to come up with some new go-to recipes so we have leftovers to take to work. This has become one of those recipes. It is very easy to put together and bakes for 30 minutes in a 425 degree oven. Making it easy for me to get it in the oven when I get home from work. By time the oven is preheated I have the pan prepped and ready for the oven.
Make a layer of apple slices in a baking dish. Put slices of onion or shallot around and in between apple slices. Place sprigs of fresh thyme on apples.
Place the tenderloin on top of the apples and season with salt, pepper and either fresh or dried rosemary. For added flavor cut slits in the tenderloin and put cloves of garlic in to each slit. Pour a small amount of water or chicken broth into pan.
Bake in a 425 degree oven for 30 minutes or until pork reaches 145 degrees
The meat is good cut into medallions or cut into pieces for a salad. Tom is better at taking his lunch than I am and one tenderloin usually lasts him for 3 meals.
What are your go to meals for the week? Do you love bacon flavored everything?