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Putting some fruit to use with pork tenderloin

The other night as I was watching the super harvest moon, the wild geese were honking noisily above and there was a definite chill in the air – fall is here.

This recipe for Bacon Wrapped Pork Tenderloin with Fruit Salsa is a great summer entrée, using seasonal fruits. Last week, I made this for guests  using melon … you can use any kind of fruit but you must think about colour. I have used strawberries, mango and pineapple with green peppers. Or peaches, plums and honeydew with red peppers.

This is a plan ahead recipe. The longer the tenderloin sits in the dry rub, the more flavour it will have. Sometimes I freeze the prepared tenderloin in the dry rub so it is ready to go.

 

Bacon Wrapped Pork Tenderloin with Fruit Salsa

Dry Rub:

2 tsp. salt

3 tsp. paprika

3 tsp. cumin

1/2 tsp. dry mustard

2 tsp. coriander

1 tsp. pepper

2 tsp. garlic powder

2 tsp. dried oregano

1 tsp. onion powder

1 tsp. brown sugar

 

3 pork tenderloins (about 1 lb. each)

1-2 pkg. thinly sliced bacon

1-2 Tbsp. oil

 

Salsa:

2 cups diced watermelon

2 cups diced  honeydew

1 cup diced  cantaloupe

1 green onion, thinly sliced

1 cup diced yellow sweet pepper

3 Tbsp. lime juice

2 Tbsp. sugar or honey

1/4 cup chopped cilantro

 

For the dry rub, combine the spices and brown sugar. Set aside.

Trim all fat from the tenderloin, then cut into 1-1/4” slices.

Combine the rub and the tenderloin pieces, refrigerate several hours or overnight.

Wrap a slice of bacon around each piece of tenderloin, leaving the cut sides exposed. Overlap the bacon slightly so it sticks. This can be done several  hours ahead of cooking time.

For salsa, prepare fruits, green onion, sweet pepper and cilantro. Toss lightly with lime juice and sugar.

Refrigerate for 30-60 minutes.

Heat oil in frying pan.

Add pork pieces so that the cut sides are top and bottom and the bacon is around the sides.

Fry over medium heat until browned, then flip and cook the other side for about 8-10 minutes on each side. Temperature should reach about 71º C. or 160º F.

To serve, spoon salsa over tenderloin with a slotted spoon; discard juice.

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