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Roasted pork with bacon and bay served with a maple Dijon jus
Ingredients
- 1 pork tenderloin (680 grams)
- 2 cloves garlic
- 10 dried bay leaves, divided
- Zest of 1 lemon
- 1/2 teaspoon salt
- 5 slices bacon
- 1 cooking onion, peel left on and cut into 6 millimeter rounds
- 1 apple, peeled and sliced
- 1 teaspoon canola oil
- 1/2 cup wine (or water)
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
Directions
- Preheat oven 400F'
- Place bay leaves, garlic and salt together on a cutting board and mince. Add the lemon zest to the pile of bay and garlic and mix it together.
- Spread the bay leaf mixture all over the outside of the tenderloin, coating it evenly.
- Wrap the bacon, one slice at a time around the pork until the entire tenderloin is wrapped in bacon.
- Lay the onions, apples and remaining bay leaves on the bottom of a roasting pan and drizzle with canola oil and wine.
- Place in the oven and cook for 40-50 minutes or until a thermometer reads 150. Remove from oven and remove pork from pan and tent for ten minutes while you make the jus.
- Remove the cooked apple and onion rings from the pan and set aside to use later. Discard the bay leaves and onion skins.
- Pour the liquid from the bottom of the roasting pan into a small saucepan. Whisk in Dijon mustard and maple syrup and bring to a simmer. Cook for two minutes.
- Slice the pork into one centimeter slices and serve with onions, apples and jus.
