Roasted pork with bacon and bay served with a maple Dijon jus

By Andrea Buckett
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  • 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


  1. Preheat oven 400F'
  2. 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.
  3. Spread the bay leaf mixture all over the outside of the tenderloin, coating it evenly.
  4. Wrap the bacon, one slice at a time around the pork until the entire tenderloin is wrapped in bacon.
  5. Lay the onions, apples and remaining bay leaves on the bottom of a roasting pan and drizzle with canola oil and wine.
  6. 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.
  7. Remove the cooked apple and onion rings from the pan and set aside to use later. Discard the bay leaves and onion skins.
  8. 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.
  9. Slice the pork into one centimeter slices and serve with onions, apples and jus.

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