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| Bacon Wrapped Tenderloin with Sage and Lemon |
"This is a combination of numerous beef recipes. The lemon/lime juice makes it virtually divine, and the apples and bacon enhances the tenderloin superbly. Serve with wild rice, corn, or zucchini patties."
Ingredients :
- 2 (1 1/2 pound) boneless pork tenderloins
- salt and ground black pepper to flavor
- 1 tablespoon vegetable oil, or as needed
- half of lemon, juiced
- 6 leaves clean sage, finely chopped
- 1 lemon, zested
- 1 (1 pound) bundle bacon
- three apples - peeled, cored, and quartered
- 2 lemons, juiced, or more to taste
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 55M |
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- Season red meat tenderloins with salt and black pepper.
- Heat oil in a skillet over medium-high warmness. Cook tenderloins in warm oil until browned on each facet, three to five minutes according to side. Remove from warmth and funky.
- Preheat oven to 380 stages F (193 ranges C).
- Stir juice from 1/2 lemon, sage, and lemon zest collectively in a bowl until a paste paperwork; spread paste over every tenderloin.
- Wrap bacon strips round each tenderloin and area in a baking dish. Scatter apples around tenderloins and drizzle juice of two lemons over meat and apples.
- Cook red meat inside the preheated oven till apples are soft and pork is slightly purple in the center, approximately 25 minutes. An immediately-study thermometer inserted into the middle have to examine as a minimum 145 ranges F (63 ranges C).
Notes :
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