Print This Recipe

Savoury Pork & Apple Bites:

Cutting the pork tenderloin into longer strips makes for the perfect two-bite finger food. The sweetness of the apples combined with savoury marinated pork is the ‘must try” addition to your next entertaining menu.

Marinade:
2 tbsp (25 mL) olive oil
2 cloves Ontario garlic, minced
1 tsp (5 mL) thyme
1 tsp (5 mL) oregano
1⁄2 tsp (2 mL) kosher salt
1⁄4 tsp (1 mL) freshly cracked black pepper
1 lb (454 g) pork tenderloin
2 Ontario apples (Royal Gala, Empire or Macintosh)
10 slices Ontario bacon, cut in half

Dip:
1⁄2 cup (125 mL) Ontario Greek yogurt
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) finely chopped capers
2 tsp (10 mL) lemon juice or caper juice
1⁄4 tsp (1 mL) each: kosher salt and freshly cracked black pepper

In medium bowl, combine oil, garlic, thyme, oregano, salt and pepper.

Cut pork tenderloin into 10 medallions then slice in half lengthwise; add to marinade and let stand 30 minutes or up to 8 hours.

Slice unpeeled apples in half then cut each half lengthwise into 5 pieces; remove the core and seeds keeping as much of the apple slice as possible.
To assemble, lay bacon onto work surface; top each slice with a piece of marinated pork and apple slice; wrap bacon evenly around the ingredients; place onto foil-lined baking sheet.
Repeat with remaining ingredients; bake in 450°F (230°C) oven for 15 minutes or until meat thermometer registers 160 to 170°F (70 to 75°C) and pork feels springy to the touch.
Dip: In small bowl combine yogurt, olive oil, capers, lemon juice, salt and pepper.
Serve on platter with dip.