For the Compote:
- 1 pound Pork Tenderloin
- 1 tablespoon Oil
- 3 slices Super-Thick Bacon, Cut into thin strips
- 2 cloves Garlic, Sliced
- 1 medium Onion, Thickly sliced
- 1 teaspoon Fresh Thyme, Chopped
- 5 leaves Fresh Sage, Chopped
- 2 large Green Apples, Like Granny Smith, cored and diced
- 1/3 cup Apple Juice
- Salt and Pepper, To taste
To Make the Pork:
Preheat the oven to 325°F. Rub the pork loin well with salt and pepper.
Heat the oil in a large French oven (or other oven-safe pot with a lid). Brown the pork well on every side, turning from time to time.
Take the pot off the stove and cover it with a lid. Roast covered for 30-35 minutes.
Take the lid off and continue roasting the meat until it reaches an internal temperature of 145-150°F.
Remove the tenderloin from the French oven (no need to wash just yet!) and place it on a platter.
Cover the meat with aluminium foil and let it rest for 10 minutes.
To Make the Compote:
While the pork is resting, place the French oven over medium heat and cook the bacon until browned and crispy.
Add the garlic, onion, thyme and sage. Cook, stirring often, for 2-3 minutes or until the onion is no longer raw.
Add the diced apple and continue cooking until it’s softened and starting to brown.
Increase the heat to high and pour the apple juice over the compote. Scrape any browned bits from the bottom, season with salt and pepper and cook for another minute.
Serve immediately with the rested pork and your side of choice.