Ingredients
2 (1-pound) pork tenderloins, trimmed
1½ teaspoons table salt, divided
1¼ teaspoons pepper, divided
8 slices bacon
2 apples, cored and cut into 1-inch wedges
1 red onion, sliced thin
1 teaspoon minced fresh rosemary
1 tablespoon cider vinegar
1 tablespoon maple syrup
Directions
1
Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pat pork dry with paper towels and sprinkle with ¾ teaspoon salt and 1 teaspoon pepper. Wrap each tenderloin with 4 pieces of bacon: Starting with 1 piece of bacon on underside of wide end of pork, stretch and wrap bacon around, spiraling toward middle. Continue wrapping with remaining 3 pieces of bacon until pork is mostly covered and bacon seams end up on underside of pork.
2
Add pork to 12-inch nonstick skillet, bacon seam side down, and cook over medium-high heat until bacon is golden brown, about 4 minutes. Continue to cook until golden brown all over, flipping as needed, about 4 minutes. Transfer pork to rimmed baking sheet and roast until pork registers 135 degrees, 16 to 18 minutes.
3
Add apples to fat remaining in skillet and cook over medium-high heat until caramelized, about 2 minutes per cut side. Stir in onion, rosemary, and remaining ¾ teaspoon salt and ¼ teaspoon pepper and cook until onion is softened, about 4 minutes. Stir in vinegar and syrup and cook until liquid evaporates, about 1 minute. Slice tenderloins and serve.