Bacon-Wrapped Pork Loin with Apples & Sage

(Clockwise from left)

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Baby Redskin Parsley Potatoes

Bacon-Wrapped Pork Loin with Apples & Sage

This past weekend we crossed the U.S./Canadian border to visit our dear friends, the Meyers, in Camlachie, Ontario.  We all share a love for cooking and eating, and as you can see by the feast above, this weekend was a gastronomic delight!  The pork loin recipe was featured on the cover of the Autumn 2010 Food & Drink Magazine published by the Canadian LCBO.  The fresh sage, garlic, bacon, apples and onions complimented the pork superbly.

Bacon-Wrapped Pork Loin with Apples & Sage

2 large pork tenderloins, about 2 lbs.
10 fresh sage leaves, very finely chopped (or 1 tsp. dried rubbed sage)
2-3 large garlic cloves, minced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
9 - 10 slices thick-cut bacon
Kitchen twine
3-4 large apples, such as Cortland or Spy
1 large cooking onion
2 tbsp. all-purpose flour
1 1/2 cups chicken broth or stock

1.  If any silver skin on loins is present,m 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.

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

3.  Cut five 12-inch lengths of twine and one 30-inch length.  Use the shorter lengths to tie up the roast along the width, spacing evenly.  Used the longer lenght twine to tie up the roast lengthwise.  Trim twine ends and discard.  At this point you can refrigerate meat up to half a day before cooking.  Allow 15 minutes extra cooking if refrigerated.

4.  When ready to roast, preheat oven to 425 degrees F.  Heat a large frying pan over medium heat.  Lightly brown roast on all sides, about 15 minutes total.  Transfer to a baking pan lined with a rack.  Place in oven, set time for 30 minutess.  Check and continue roasting until a meat thermometer reads 145 degrees F.  Remove from oven, transfer to cutting board.  Cover roats with foil, let rest 15 - 20 minutes.

5.  Meanwhile, peel, core and slice apples.  Thinly slice onion.

6.  Drain most of fat from frying pan, place back over medium heat.  Add onion; cook 10 minutes or until lightly browned.  Stir in flour, cook 1 minute.  Stir in chicken broth; add apple slices.  Bring to a boil; simmer, covered 5 to 10 minutes or until apples are tender and sauce ius lightly thickened.  Add more broth if too thick; keep covered and ot.

7.  To slice pork roastm snip off lengthwise string.  Then slice about 3/4 inch thick, removing crosswise strings as they are encountered.  Place a few saucy apples on each warm serving plate, top with a couple of slices of rost and drizzle with more sauce.  Serve with mashed or roasted potatoes and vegetable.  Serves 6 to 8.