Serves 4

INGREDIENTS:

• 2 12-14 ounce pork tenderloins


• 8 slices thick cut bacon (cut in half crosswise for 16 pieces total) or 16 slices regular thin sliced bacon


• 16 wooden toothpicks


• 3 medium red skinned apples (or green for a less colorful salad) cored and cut into thin chunks


• 3 large ribs of celery, sliced crosswise into thin pieces


• approx. 1/2-3/4 cup chopped walnuts


• approx. 1/2-3/4 cup raisins


• 2 Tbs fresh squeezed lemon juice


• mayonnaise to taste (approx. 1/3 cup)


• salt and pepper to taste


• 1/3 cup canola oil


• 3 Tbs apple cider vinegar


• 2 tsp Dijon mustard


• 2-3 Tbs maple syrup


• black pepper to taste

PROCEDURE:

Use a knife to remove the thin silver skin membrane from the outside of the pork and cut the pork tenderloin crosswise into 1 1/2 inch medallions.

Wrap each medallion, around the circumference, with half a slice of thick cut bacon (or one whole slice of thin sliced regular bacon) and secure the ends, through a bit of the meat, with a wooden toothpick.
Use a mixing bowl to combine 3 chopped, red skinned apples with 3 stalks of sliced celery and a good sprinkling of walnuts and a good sprinkling of golden or black raisins and squeeze in a little lemon juice, add a dollop of mayonnaise and salt and pepper to taste and mix it up.

Once the salad is good to go, use a large, nonstick pan on medium high heat to cook the pork medallions, bacon side down. You don't need any oil in the pan, because of the bacon, and you want to roll them around on the bacon as they crisp up and then turn them on the flat sides to finish cooking through.

While you're keeping your eye on the pork, take a minute to make the maple and mustard vinaigrette. Use a small mixing bowl to combine 2 parts canola oil to 1 part apple cider vinegar with a little dollop of Dijon mustard and a little drizzle of maple syrup with a crack of black pepper and then whisking it up.

When you're happy with the pork, turn the heat off on that, make sure you remove the toothpicks, and it's ready to serve. Put some of the Waldorf salad on a plate with some of the pork medallions around that and finish by spooning some of the maple and mustard vinaigrette over the top of the pork.

HINTS:

The reason you use a half slice of thick cut bacon is because using a whole slice would not allow the bacon to cook all the way through as it is crisping up. Thin sliced bacon is just that, .thinner. For a richer vinaigrette, use a portion of rendered bacon fat in place of the canola oil.