Bacon Wrapped Pork Tenderloin

Stuffed with sweet apples and wrapped in salty bacon, roasted to perfection. Impressive yet easy!

INGREDIENTS:

2 tablespoons extra-virgin olive oil
1 medium apple , peeled and cut into a very small dice (about 1 cup)
1/3 cup finely diced sweet onion
2 cloves garlic , minced
1 tablespoon chopped fresh thyme
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
Salt and pepper , to taste (about 1/8 teaspoon each)
1 to 1 1/4 pounds pork tenderloin
12 ounces bacon (8-10 strips), cut in half

DIRECTIONS:

Preheat the oven to 450 degrees F. Lightly coat a rimmed baking sheet with nonstick spray; set aside.
Heat the olive oil in a nonstick skillet over medium heat. Add the apple and onion; cook for 5 to 7 minutes, or until softened. Add in the garlic and thyme; sauté until fragrant, about 30 seconds. Remove from the heat and stir in the balsamic vinegar, mustard, salt, and pepper. Set aside to cool briefly.
Remove the silver skin from the tenderloin, and trim off any excess fat. Cut a deep lengthwise slit down the center of the tenderloin, stopping about 1/2-inch from the bottom of the roast. Open it up like a book. Cover with a piece of plastic wrap, and with a mallet or rolling pin, gently pound it into an even thickness.
Spread the apple and onion mixture in a line along the center of the meat. Bring the edges of the meat together to return it to its original shape. Secure with toothpicks.
Lay out the bacon slices on a cutting board, overlapping them slightly …