Bacon Wrapped Pork Loin With Apples And Sage

Pork tenderloins, rubbed with fragrant herbs, wrapped in bacon and served with a wonderful sauce of caramelized onions and apples.

If any silver skin on loins is present , cut away and discard.

Sprinkle sage , garlic , salt and pepper all over loins.

Place loins closely together lengthwise , with thick ends meeting thin ends , to even out roast thickness.

Lay out slices of bacon snugly together on a cutting board , forming a rectangle.

Place loins across bacon so bacon ends emerge from each side.

Beginning at one end , lift a bacon end up over loins at a 45 angle.

Then , alternating sides , continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top.

Cut five 12-inch lengths of twine and one 30-inch length.

Place 5 shorter lengths of twine under loins widthwise.

Working out from roast centre , firmly tie up each piece of twine , spacing evenly apart.

Then tie up roast lengthwise with longer piece of twine.

Trim twine ends.

Discard.

When ready to roast , preheat oven to 425f.

Heat a large frying pan over medium heat.

Lightly brown roast on all sides , about 15 min.

pork tenderloin, fresh sage leaves, garlic cloves, salt, black pepper, bacon, kitchen twine, apples, onion, all-purpose flour, chicken broth