Bacon-Wrapped Pork Tenderloin Recipe

• 1 (1-pound) pork tenderloin
• 4 teaspoons olive oil
• 4 to 5 slices thin-cut bacon (about 4 ounces)
• 2 pounds Pink Lady apples, or other firm, sweet apples
• 1 teaspoon kosher salt
• 1/4 cup blue cheese
• 1 tablespoon fresh sage leaves, finely chopped

1. Heat the oven to 500°F and arrange a rack at the top.
2. Mash blue cheese and chopped sage.
3. Coat tenderloin with blue cheese mixture, salt to taste, and a generous amount of freshly ground black pepper. Wrap bacon around tenderloin in a spiral so it completely covers the meat. Place on a baking sheet and roast until bacon just begins to render, about 10 minutes.
4. Meanwhile, core apples, slice into 6 wedges each, and place in a large bowl. Add remaining 3 teaspoons olive oil, kosher salt, and freshly ground black pepper to taste and toss until well coated.
5. Scatter apples around tenderloin without allowing them to touch each other or the pork and roast until bacon is light brown, the underside of the tenderloin is browned and the meat registers 150°F on a digital thermometer, and the apples are knife tender, about 10 minutes more.
6. Set the oven to broil and cook the tenderloin until the apples begin to brown, the bacon is golden brown, and the pork reaches 155°F to 160°F. Let rest at least 5 minutes before serving.