November-December 2022 - 38

HOME COOKING WITH MARY ANN ESPOSITO
Bacon-Wrapped and Honey-Glazed Pork Tenderloin with Apple Rings SERVE S 8
No need to spend a fortune to make this juicy pork tenderloin that will make a statement as the star of your holiday table.
Glaze
4 tablespoons honey
4 tablespoons honey mustard
Fried Apple Rings
4 tablespoons butter or more as needed
6 Cortland apples, cored and sliced
into ¼ inch thick rounds
Tenderloin
2 11/2 pounds pork tenderloin
4 large, peeled garlic cloves
1/2 cup fresh rosemary, needles only
11/2 tablespoons fennel seeds
toasted and crushed
2 teaspoons coarse salt
11/2 tablespoons coarse black pepper
4 tablespoons extra virgin olive oil
or more as needed
8 not too thin slices bacon or prosciutto
1. In a small bowl, mix the honey and
mustard together and set aside. (Can
prepare 2 days ahead.)
2. Melt 4 tablespoons of the butter in a
nonstick sauté pan, and cook the apple
slices in batches if necessary until they
are golden brown and glazed looking.
Transfer the slices to a dish and set
aside. (Can be made early in the day
and reheated in the microwave just
before serving.)
3. Dry the pork tenderloins with a paper
towel and set aside.
4. On a cutting board, mince the garlic,
rosemary and fennel seeds together.
Place the mixture in a small bowl and
add the salt, pepper and 3 tablespoons
of the olive oil to make a paste. With your
hands, rub the paste evenly all over the
tenderloins. Wrap each one crosswise
with 4 slices of the prosciutto
or bacon. (At this point, the tenderloins
can be wrapped in plastic wrap and
refrigerated for up to 2 days before
roasting.)
5. Preheat oven to 425oF.
6. Place a rack in a roasting pan and brush
the rack with the remaining
1 tablespoon olive oil.
7. Place the tenderloins on the rack and
baste each one with the glaze. Bake
for 15 to 20 minutes or until a meat
thermometer registers 145oF for medium
rare. (Overcooking the meat will make it
dry.) Remove the tenderloins from the
oven to a cutting board and allow them
to rest, covered loosely with aluminum
foil for about 10 minutes. Cut across the
diagonal to serve accompanied with the
fried apple slices.
Recipe courtesy of Mary Ann Esposito
36 New Hampshire Home | November/December 2022

November-December 2022

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