INGREDIENTS:

Pork Tenderloin 1 each, about 2-3 lbs
12-15 Bacon strips, raw (enough to wrap
the entire pork tenderloin)
Pepper to taste
Salt to taste
1 Tbsp Rosemary Fresh, minced fine
2 Tbsp Dijon Mustard
½ Cup Dried Apricots
¼ Cup White Wine
¼ Cup Whole Grain Mustard
1 Tbps Shallots, minced fine
1 tsp Garlic, minced fine
1 small Granny Smith Apple, peeled, cored
and small diced
1 tsp Thyme, fresh
Pepper to taste
Salt to taste

INSTRUCTIONS:

Begin by prepping the pork tenderloin. Trim off any excess fat or sinew from the loin
using a sharp paring knife or filet knife. Rub the pork tenderloin with the Dijon mustard
and season with the salt, pepper, and rosemary all over. Lay the bacon strips out onto a
clean cutting board. Lay them side by side lengthwise barely overlapping on the sides to
create a bacon sheet. Lay the pork tenderloin onto one edge of the bacon,
perpendicular to the direction of the bacon, and roll it up tightly. To secure the bacon,
use either twine or toothpicks. Heat a large sauté pan over medium heat. Place the
bacon wrapped tenderloin in the pan and sear on all sides to crisp the bacon. When the
bacon is seared brown, use a pair of tongs to remove the tenderloin from the pan and
transfer to an oven set at 350 degrees for 8-12 minutes or until desired doneness.
While the tenderloin is in the oven, make the sauce. Using the same pan you seared
the tenderloin in, return to the stove over medium heat. Add the shallots, garlic, apples
and apricots to the pan. Sauté for a few minutes to soften the ingredients. Add the
white wine to the pan and reduce by half. Add the remaining ingredients and heat thru.
Transfer the pan sauce to a blender and blend on low speed until smooth. Return the
sauce to the pan and heat to simmer. Reduce the sauce to desired thickness. Serve the
pork tenderloin sliced with sautéed brussels sprouts and a few ounces of the sauce.