Bacon Wrapped Apple Slices Food

BACON WRAPPED APPLE SLICES RECIPE

Steps:

• Preheat oven to 350 F.
• Line a baking sheet with parchment paper.
• Core each apple with an apple slicer and slice into 12 slices per apple. 24 slices total.
• Cut bacon in half creating 24 slices.
• Thinly slice brie into 1/2 inch slices (48 slices).
• Begin rolling each apple slice and one brie slice with the bacon.
• Place bacon wrapped apple slices on parchment paper.
• Bake for 30-32 minutes.
• Pull out, top with one brie slice each, finish with a toothpick and serve immediately.

BACON-WRAPPED PORK TENDERLOIN WITH APPLE STUFFING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Stir together mustard and maple syrup in a small bowl.
• Pat pork tenderloin dry. Without cutting all the way through, slice the tenderloin lengthwise and open like a book. Spread mustard mixture evenly over the inside and outside of the tenderloin, then season with salt and pepper.
• Place apple slices on one side of the tenderloin. Spread onions on top of the apples and sprinkle with thyme. Close the tenderloin, tucking apples and onions inside.
• Line up bacon slices in a rectangle shape on a sheet of heavy-duty aluminum foil, with each piece overlapping slightly. Place the stuffed tenderloin across the top ends of the bacon. Use the foil to lift the tenderloin and start to roll it like a jellyroll until it's completely wrapped with bacon.
• Secure both ends of the tenderloin and each bacon slice with a wooden toothpick. Use the foil to lift the tenderloin into a 9x13-inch baking pan. Spread out the foil to protect the pan from drippings.
• Cook in the preheated oven until slightly pink in the center, about 20 minutes, turning halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove from the oven and let rest until internal temperature has risen to 145 degrees F (63 degrees C), 5 to 10 minutes.

BACON WRAPPED PORK LOIN WITH APPLES AND SAGE

Steps:

• If any silver skin on loins is present, cut away and discard.
• Sprinkle sage, garlic, salt and pepper all over loins. Place loins closely together lengthwise, with thick ends meeting thin ends, to even out roast thickness.
• Lay out slices of bacon snugly together on a cutting board, forming a rectangle. Place loins across bacon so bacon ends emerge from each side. Beginning at one end, lift a bacon end up over loins at a 45° angle. Then, alternating sides, continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top.
• Cut five 12-inch (30-cm) lengths of twine and one 30-inch (75-cm) length. Place 5 shorter lengths of twine under loins widthwise. Working out from roast centre, firmly (but not causing deep indents to form) tie up each piece of twine, spacing evenly apart. Then tie up roast lengthwise with longer piece of twine. Trim twine ends; discard. (Roast can be prepared, covered and refrigerated for up to half a day. Add 10 to 15 minutes to roasting time.).
• When ready to roast, preheat oven to 425°F (220°C).
• Heat a large frying pan over medium heat. Lightly brown roast on all sides, about 15 minutes in total.
• Transfer to a baking pan lined with a rack. Place in oven; set time for 30 minutes. Check and continue roasting until a meat thermometer reads 145°F (63°C).
• Remove from oven: transfer to cutting board. Cover roast with foil; let rest 15 to 20 minutes.
• Meanwhile, peel core and slice apples. Thinly slice onion.
• Drain most of fat from frying pan; place back over medium heat. Add onion; cook 10 minutes or until lightly browned. Stir in flour; cook 1 minute. Stir in chicken broth; add apple slices.
• Bring to a boil; simmer, covered, 5 to 10 minutes or until apples are tender and sauce is lightly thickened. Add more broth if too thick; keep covered and hot.
• To slice pork roast, snip off lengthwise string. Then slice about ¾ inch (2 cm) thick, removing crosswise strings as they are encountered.
• Place a few saucy apples on each warm serving plate, top with a couple of slices of roast and drizzle with more sauce. Serve with mashed potatoes and a steamed julienne of carrots.