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In large skillet, cook bacon. Once cooked, remove from skillet and place on plate lined with paper towel. Once cool, roughly chop the bacon.
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Remove all but approximately 1 tablespoon of the bacon grease from the skillet.
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Heat oil over medium-high heat and add onion and apple, cooking for 5-7 minutes, until both are softened.
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Add garlic and cook one more minute.
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Add bacon back to skillet along with wild rice. Stir well to combine, then remove from heat.
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Heat oven to 400 F.
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Cut tenderloin lengthwise down the middle to make a pocket for the wild rice stuffing. I also pounded mine with a mallet to get the meat flattened out a bit, to allow for more stuffing.
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Place as much stuffing into the pork tenderloin as you can.
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Using kitchen twine or toothpicks, seal up the pork tenderloin around the stuffing.
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Place pork tenderloin on greased baking sheet.
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Toss vegetables with olive oil and season with salt and pepper.
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If you like your roasted veggies crispy, place them around the pork tenderloin now. If you want them not-so-crispy, just place the pork tenderloin in the oven without them and add them to the pan about 15 minutes into the cooking process.
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Bake for 50-60 minutes, until internal temperature of the pork reads 160 F.
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Recipe by: greens & chocolate | http://www.greensnchocolate.com/