Compliments of David’s Restaurants

Roasted Pork and Bacon with Balsamic Apples


Yield: 4 servings




2 -12oz Pork tenderloins–defatted and cleaned
10 Strips of bacon
1 T Dried rosemary
½ T Dried thyme
½ T Fresh cracked pepper
1 t Kosher salt

Method of Preparation:

  1. Combine seasoning in a small mixing bowl
  2. Lay five slices of bacon flat, edge to edge on a cutting board. Place one pork tenderloin on top and roll the bacon around the pork. Repeat with remaining bacon and pork tenderloin
  3. Place pork on baking sheet and bake at 400° for 10 – 14 minutes depending upon the thickness of the pork tenderloins. Cook until internal temperature reaches 128-130 degrees (for medium) remove pork from the oven and rest 5 minutes before carving.

Balsamic Apples



1 C. Sliced Spanish onions
1/2 C. Brown sugar
1 T. Balsamic vinegar
Veal demi glaze
Salt and pepper to taste
1 Granny smith apple – cored and slice

Method of Preparation:

  1. Caramelize onions In a large stainless sauté pan
  2. Add sugar and balsamic vinegar
  3. After vinegar has boiled add veal demi glaze
  4. Reduce stock to light syrup consistency
  5. Season with salt and pepper to taste
  6. Toss apple wedges in a small amount of olive oil with salt and pepper and grill until tender
  7. Combine apples with sauce

This recipe is for personal use and enjoyment only.