1 pork tenderloin, about 1 1/2 pounds or more
8 strips of bacon
1 pinch of salt (sea salt if you have it)
1 pinch fresh ground pepper (I use coarse ground)
1 clove minced garlic


1 apple, cored and sliced
Shredded cheddar cheese (you determine the amount) or any stuffing you would like to put in.


Trim excess fat from the tenderloin.

Slice the tenderloin lengthwise, not all the way through, enough to make a pocket in the tenderloin. Make the pocket just large enough to stuff in the apples.

Stuff the apples into the pocket.

Close the tenderloin and rub in the salt, pepper and one clove of minced garlic. Try to rub the entire roast.

Over plastic wrap or aluminum foil, lay out the strips of bacon (use more or less bacon depening on the size of the tenderloin) so that when you wrap the bacon around the pork, the bacon is perpindicular to the roast. Refrigerate for an hour or so.

At this point, Preheat the oven to 350 degrees F. Brown the tenderloin in a large skillet, turning so that all sides are brown and bacon is crisped.

Transfer to an oven safe dish and bake uncovered for about 30 minutes mor or less depending upon the size of the tenderloin. Rest for a few minutes before serving. Delicious!!!

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