Ingredients

To Serve 4-6.

2 pork tenderloins, about 2 pounds total weight, trimmed of silverskin
1 pkg .Fredericksburg Farms Longhorn Dip Mix
Olive oil
Applewood-smoked bacon slices
1 small red onion, halved, then thinly sliced
2 jars Fredericksburg Farms Apricot Ginger Preserves

Instructions

Pour the Fredericksburg Farms Longhorn Dip Mix into a small bowl.  Add just enough olive oil to make a thick paste.  Slather the paste all over the pork tenderloins, coating them well.  Refrigerate the tenderloins for 30 minutes, uncovered.  Heat 2 tablespoons olive oil in a heavy-bottomed 12-inch skillet over medium-high heat.  When oil is hot, sear the tenderloins on all sides, turning often, until well-browned.  Remove from heat and set aside until cool enough to handle.  Wrap the tenderloins with the peppered bacon slices, covering each completely. Place the tenderloins in a 9” x 13” baking dish.  Preheat oven to 375 degrees.

Scatter the sliced red onions over both tenderloins.  Pour the Fredericksburg Farms Apricot-Ginger Preserves over the meat.  Roast the tenderloins in preheated oven for about 30-35 minutes, or until they each an internal temperature of 145 degrees.  Remove from oven and transfer tenderloins to a cutting board.  Cover loosely with foil and allow them to rest for 10 minutes.  Slice the tenderloins into ½-inch slices.  Arrange slices on serving platter, topped by the onions and pan drippings.