Apple Bacon Stuffed Pork Tenderloin

Since we moved to Georgia 14 years ago, it's been our family tradition to take a day trip to the North Georgia mountains every Fall to visit the apple orchards. 🍎 The trip was never really about the apples though.  It was just a great place to spend the day together as a family.  Hiking, wandering through a corn maze, picnicking, taking pictures in sunflower fields, searching for the perfect pumpkin in the patch, shooting the apple cannon, visiting the petting farm AND if we still had time - picking apples. 

I highly recommend a Fall trip to the mountains if you live in the great state of Georgia.  Even if you're not interested in apple picking - I suggest going for the apple treats alone - apple sticks, apple cider, apple cider doughnuts, fried apple pies, caramel apples and so much more.  Deliciousness.  🍩🥧 The treats sold in the apple barn are legendary.  

This year we decided to extend our stay in the mountains so we could add some new adventures to our annual Fall trip.  We rode the Blue Ridge Scenic Railway on the Fall foliage tour, we took in the sights from horseback and we wandered around the apple festival booths in Ellijay.    

It was a beautiful October weekend in the mountains.  We had a lot of fun and we ate a lot of great food.  We didn't pick any apples this year but we did buy some at the apple festival to bring home.  They seemed like the perfect souvenir from our fun weekend get away. 

Even though our weekend mountain escape is over, we still have the apples to remember our trip.   Tonight I'm making Apple Bacon Stuffed Pork Tenderloin with some of our mountain apples.  🍎

Apple Bacon Stuffed Pork Tenderloin
3 slices bacon, cut into 1/2" pieces
​1 Granny Smith apple, peeled and chopped
1/2 onion, chopped
1 teaspoon minced fresh thyme
3/4 cup gruyere cheese, shredded

Cook bacon in skillet until crispy.  

Add apple, onion and thyme.  Cook 4-6 minutes until apple is softened.  

Transfer to bowl and let cool 10 minutes.  Stir in gruyere.  Wipe skillet clean.  ​

Cut tenderloins in half horizontally, stopping 1/2" from edge.  

Open tenderloins, cover with plastic wrap and pound to 1/4 " thickness.

Trim to a rectangle and sprinkle 1 c. stuffing over bottom half of tenderloin.

Roll into a tight log and tie at 1" intervals with twine. 

Sprinkle each tenderloin with 3/4 t. salt and 1/4 t. pepper.  ​Heat oil in skillet.  Add tenderloins and brown on all sides. (6-8 minutes)

Transfer roast to oven and roast 20 minutes until temperature reaches 140.

Transfer to a cutting board and let rest 10 minutes.   

Remove twine and slice into 1" pieces. 

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​Ciao!

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