Pork Tenderloin and Apples

Directions

In a skillet, brown bacon until crisp. Remove bacon and set aside. Reserve the bacon drippings and the pan (you will need it). Trim the silver and fat from the tenderloin. Sprinkle lightly with coarse ground pepper. Place in the hot bacon grease and brown on all sides, then turn the fire to low and let cook for approximately 25-30 minutes uncovered, turning every now and then. While the meat is cooking, core and slice the apples and set aside. Remove the meat after 25-30 minutes. The pork will be done but still a little pink inside. You don't want it overcooked. Set aside in a dish covered with foil to keep warm. In a small bowl, mix vinegar, water and sugar, and stir until sugar is dissolved. Add the apples and the vinegar mixture to the same pan and cook until apples are soft but not mushy. Slice tenderloin into medallions and pour apples over pork; crumble bacon on top and serve. Serve with a salad.