Pork Tenderloin Stacks

Pork tenderloin stacks are just what the name implies. Pork tenderloin stacked with apples, onion, and sage, all wrapped with bacon and topped with cheese.

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

This recipe was inspired by my mom and a recipe she used to make when we were growing up.

Mom used to make pork tenderloin stacks but with a completely different list of ingredients. Hers included pork tenderloin, onion, bacon, tomato, and Velveeta cheese.

Me, being me, I wanted to mix things up just a bit so I put on my thinking cap and decided upon some ingredients that I knew would pair well with the mild taste of pork and that would update mom's recipe enough to put my own stamp on it.

I'm proud to say that my Pork Tenderloin Stacks are one of the best recipes I've ever come up with!

My stacks begin with a simple marinade of maple syrup and lime juice (for extra tenderness and zip to the meat itself).

Then the stacks each benefit from a slice of crisp, tart gala apple, the earthy goodness of fresh sage leaves, and the aromatic and mouthwatering flavors of Vidalia onion, bacon, and smoked gouda cheese tie all the flavors together into one sweet and savory little bundle.  

BE STILL MY HEART!

SWEET AND SAVORY PORK TENDERLOIN STACKS    {PRINT THIS RECIPE}
Prep time:  45 minutes (including the marinade)     Bake time:  40 minutes   Serves:  6-8

1  2-3 pound pork tenderloin, cut into 1" slices
4 tablespoons of stone-ground mustard
1 cup of pure maple syrup
2 tablespoons of fresh lime juice (from approximately 2 large limes)
1 teaspoon salt
1 teaspoon fresh cracked pepper, divided
2 medium Vidalia onions, peeled and sliced into (approximately) ¼" round slices
2 gala apples, cored and sliced into thin (approximately) ¼" round slices
12-14  fresh, large, whole sage leaves (saving and chopping 2 or 3 for garnish, optional)
12-14 slices of thick-cut bacon
1 pound smoked Gouda cheese, shredded

-In a small bowl, whisk together the mustard, maple syrup, lime juice, and salt and pepper.
-Place the sliced tenderloin in a shallow dish and pour ⅔'s the maple syrup marinade over the meat. Turn to coat each piece and allow the meat to marinate in the fridge for at least 30 minutes. Reserve the remaining marinade for later.
-Meanwhile, slice and prepare the onions, and apples. Set aside.
-Preheat the oven to 400 degrees.
-Remove the tenderloin slices from the marinade, dry them slightly on paper towels (so they're not dripping wet), and space them evenly on a foil-lined baking sheet, fitted with a rack (optional).
-Discard the marinade.
-Top each tenderloin slice with a whole sage leaf, a slice of onion, and a slice of apple.
-Wrap a bacon slice snugly around each tenderloin stack and season with the additional black pepper.
-Brush (or spoon) the remaining marinade on each stack and top each with approximately 2 tablespoons of the shredded, smoked Gouda.
-Bake on the center rack of the oven for approximately 40 minutes or until the bacon is cooked, but not crisp and the cheese is browned and melted.
-Top the stacks with the additional chopped sage leaves if desired.
-Allow to sit for 10 minutes and serve.

I served mine with some roasted cauliflower and broccoli which was a wonderful compliment to this dish as it could roast in the oven at the same time that the pork tenderloin stacks were baking. Super simple!

This dish may seem like there are a lot of steps and that the ingredient list is long, but please don't let that discourage you from trying it.

It is a dinner that will surely make it to your family's hit parade of delicious dinners, and it is fancy enough to serve for any special occasion....even a Monday night! 🙂