| 1 pound Pork Tenderloin |
| 3/4 teas. kosher salt |
| 3/4 teas. Black Pepper |
| 4 sprigs Fresh Thyme |
| 4 slices Bacon |
| 1 TBSP Olive Oil |
| 2 small bulbs Fennel, cut into eighths |
| 8 pieces Dried Apricots, cut in half |
Cooking Instructions
Heat oven to 400 degrees F
Pat the pork dry with paper towels. Season with 1/2 teas. salt and 1/2 teas. pepper. Top the pork with the thyme and wrap it with the bacon. Heat the oil in a large cast-iron skillet over medium-high heat. Add the pork and fennel. Season with the remaining salt and pepper. Cook the pork for 2 minutes per side. Add the apricots. Transfer skillet to oven and roast for 20 - 25 minutes. Let rest for 5 minutes. Slice the pork into medallions (like a filet mignon with a little bacon on each slice) and serve with the fennel and apricots.
Pat the pork dry with paper towels. Season with 1/2 teas. salt and 1/2 teas. pepper. Top the pork with the thyme and wrap it with the bacon. Heat the oil in a large cast-iron skillet over medium-high heat. Add the pork and fennel. Season with the remaining salt and pepper. Cook the pork for 2 minutes per side. Add the apricots. Transfer skillet to oven and roast for 20 - 25 minutes. Let rest for 5 minutes. Slice the pork into medallions (like a filet mignon with a little bacon on each slice) and serve with the fennel and apricots.
Additional Tips
Be sure the bacon is attached securely with toothpicks and then remove after roasting. Be sure to let the tenderloin rest.
