BACON WRAPPED PORK MEDALLIONS ENJOY DAN:

BACON WRAPPED PORK MEDALLIONS WITH APPLES by CHEF DAN:

Serves 4

POTATOES:

1 pound red-skinned potatoes, halved

1 tablespoon olive oil

1/4-teaspoon salt

1/8-teaspoon freshly ground black pepper

PORK:

4 pork tenderloins

1 pound bacon

1 tablespoons olive oil

1 teaspoon dried rosemary

2 Fuji apples, peeled, cored and thinly sliced

1 onion, chopped

2 garlic cloves, minced

1 tablespoon cornstarch

2 cups apple cider

1 tablespoon spicy mustard

Kosher salt and freshly ground black pepper

POTATOES:       (PRE-HEAT OVEN TO 450 DEGREES)

1. Toss potatoes with oil and salt and pepper.

2. Place on a baking sheet and roast for 20 minutes.

3. Turn after 10 minutes.

PORK;

1.   Cut the tenderloins into 1-1/2-inch thick medallions.

2.   Wrap each medallion with a strip of bacon and secure with a tooth pick.

3.   Heat a sauté pan to medium-high heat, add olive oil.

4.   Sauté the medallions for 4-5 minutes per side, or until browned.

5.   Tip the edges on their edges to brown the bacon, 3-4 minutes.

6.   Internal temperature is 140 degrees, remove and keep warm.

7.   Add apples, onion and garlic to the fry pan and sauté for 5 minutes.

8.   Combine cornstarch and cider, add to fry pan, along with rosemary,  and salt and pepper,

9.   Simmer for 1 minute or until thickened, stir in mustard.

10.                Serve medallions with potatoes, apples and spoon sauce over the top.

ENJOY DAN:                     BON-APPETITE!!