Real Recipes From Real Home Cooks ®

bonnie's pork tenderloin with apples and vermouth

Recipe by
BonniE !
Cottonwood, CA

This is definitely a tried and true recipe of many years. It is very easy to make. It is also an excellent recipe for company. I used this recipe to prepare venison roasts, and it is also very good for game birds, or Cornish hens, and it is delicious with a pork tenderloin. We love the stuffing and make a tad more than the recipe calls for, so there is always plenty to go around. Feel free to change it up. You can even add in some cranberries for the holidays if you wish. Enjoy!

yield 4 - 5 Cook time is approximate. 10 mins rest time.
prep time 20 Min
cook time 25 Min
method Roast

Ingredients For bonnie's pork tenderloin with apples and vermouth

  • 1 pork tenderloin (1 to 1 1/4 pounds)
  • 8 or more strips of long bacon, cut in half
  • 2 slices good italian bread, small diced, i prefer homemade
  • 2 tablespoons butter for saute
  • 1 medium apple, peeled, diced fine. i used honey crisp
  • 1/2 cup medium sweet onion, diced fine
  • 1/2 cup of celery, diced fine
  • 1 teaspoon fresh garlic, minced
  • 1/4 cup vermouth
  • 1 tablespoon dijon mustard
  • 1 teaspoon leaf rosemary
  • 1 teaspoon leaf thyme
  • kosher salt to taste
  • coarse ground black pepper to taste

How To Make bonnie's pork tenderloin with apples and vermouth

  • 1
    DIRECTIONS Preheat the oven to 450 degrees. You will need one large baking pan lined with tin foil. Spray with kitchen spray.
  • Dice the bread
    BREAD Dice the bread by hand. (Don't use breadcrumbs) Set aside.
  • Dice the vegetables
    STUFFING In a nonstick skillet, over medium low heat, melt the two tablespoons of butter. Add the celery, apple, onion, garlic, rosemary, and thyme, and cook for a few minutes until the vegetables start to brown. Set pan aside.
  • Vegetables and seasonings
    Add the diced bread to the pan, mustard, salt and pepper, toss gently, and add in the Vermouth.
  • Stuffing combined
    When combined, set the stuffing aside.
  • Butterflied and wrapped, ready to roast
    BUTTERFLY Butterfly the tenderloin. Cut into the pork tenderloin lengthwise, leaving at least a half inch, but don't cut through the bottom. 'Open it like a book'. Cover with plastic wrap, and with a meat mallet, gently pound the meat until both sides are even. Add a little salt and pepper to the meat.
  • Stuffing
    STUFF IT! Spread the stuffing down the center of the meat. 'Close the book' by bringing both sides of the meat together. Secure with toothpicks.
  • Butterflied and wrapped, ready to roast
    IT'S A WRAP! If the bacon is too hard to handle, put it in the microwave between two paper towels for a couple of seconds. Lay the bacon slices on the large foil lined pan. (It is easier to work on the pan) First, overlap the slices on the pan slightly, then place the tenderloin on top of the slices in the center, and wrap the raw bacon slices around the meat. (The toothpicks are up) Remove the toothpicks as you wrap, and then turn the tenderloin so the bacon seam side is down. That's it. (I usually just tuck the bacon under the meat. It will hold it as it cooks.)
  • Stuffed Tenderloin with Apples and Vermouth.
    ROAST IT! Roast for about 25 minutes, or until an instant-read thermometer inserted into the center of the meat is 145 degrees, and the bacon is brown and crisp. Every oven is different. If your pork tenderloin is done, but your bacon is not, then stick the pan under the broiler a few minutes to finish the browning. Watch it carefully. Tent your roast when it is done, and let it rest for at least 10 minutes before slicing.
  • Stuffing
    SERVE IT! Serve with the pan juices or gravy. Enjoy! This meal pairs nicely with a side of petite green beans and pine nuts that you can find here: