Cutting pork tenderloin into longer strips makes for the perfect two-bite finger food. The sweetness of the apples combined with savoury pork make this a must-try addition to your fall menu.
Dig in and enjoy. Recipe and image are courtesy of Foodland Ontario.
Preparation Time: 25 minutes
Baking Time: 15 minutes
Marinating Time: 30 minutes (or up to 8 hours)
Makes 20 pieces
2 tbsp (25 mL) olive oil
1 tsp (5 mL) each dried thyme and oregano leaves
1/2 tsp (2 mL) kosher salt
1/4 tsp (1 mL) freshly ground black pepper
2 cloves Ontario garlic, minced
500 g Ontario pork tenderloin
2 Ontario apples, such as gala, empire or McIntosh (unpeeled)
10 slices Ontario bacon, cut in half crosswise
Dip:
1/2 cup (125 mL) plain Ontario Greek yogurt
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) finely chopped capers
2 tsp (10 mL) fresh lemon juice or caper juice
1/4 tsp (1 mL) each kosher salt and freshly cracked black pepper
In medium bowl, combine oil, thyme, oregano, salt, pepper and garlic. Set aside. Cut pork tenderloin into 10 medallions, then slice in half lengthwise; add to garlic mixture. Let stand 30 minutes or cover and refrigerate for up to 8 hours.
Slice apples in half lengthwise, then cut each half lengthwise into 5 pieces; remove and discard core and seeds.
To assemble, lay bacon onto work surface; top each slice with a piece of pork and an apple slice. Wrap bacon evenly around the ingredients. Place on foil-lined rimmed baking sheet. Bake in 450°F (230°C) oven for 15 minutes or until instant-read thermometer inserted in pork registers 160°C (71°C).
Dip: In small bowl, combine yogurt, oil, capers, lemon juice, salt and pepper.
Serve bites on platter with dip.
Nutritional Information:
1 piece with dip
PROTEIN: 8 grams
FAT: 5 grams
CARBOHYDRATE: 3 grams
CALORIES: 90
FIBRE: 0 gram
SODIUM: 174 mg
