I found this recipe at the “real simple” website, however it was so simple, I decided to complicate it 🙂 For instance, I think the bacon wrapped tenderloin should be browned separately, removed from the pan and replaced after the fennel is browned. In any case, decide for yourself. The original recipe can be found here: http://www.realsimple.com/food-recipes/browse-all-recipes/bacon-wrapped-pork-tenderloin-10000001177412/index.html
I was so interested in doing the mat that I forgot about the thyme sprigs that were supposed to be wrapped inside with the tenderloin.
I ended up having to unwrap the mat to include the sprigs but it still turned out ok.
I sound like I’m complaining. Thank you folks at real simple for your wonderful recipe and inspiration!
1 small pork tenderloin, about 1 lb
4 sprigs of fresh thyme
9-10 strips of bacon
2 fennel bulbs, cut into eighths
12 dried apricots cut in half
2 tbsp olive oil
1 tbsp butter
Salt and pepper
Preheat the oven to 400 degrees.
Weave a bacon mat with the bacon. Lay the thyme, evenly spaced, on the mat. Roll the tenderloin inside, tucking in the bacon ends.
Heat the butter and olive oil in an oven proof skillet (black) and cook the tenderloin, turning until bacon browns on all sides. Remove the tenderloin and set aside.
Cook the fennel in the same skillet until it begins to brown. Add the apricots and cook for about 1 minute. Return the tenderloin to the skillet, surrounding it with the fennel and apricots. Put the skillet in the oven and roast for 30 minutes.
Wine suggestion: Bourgogne Aligote