Pork tenderloin is one of nature’s most versatile cuts of meat. It doesn’t take long to cook one, and it’s like a canvas waiting for your own great flavor additions. Try this recipe with the Hill Country flavor of applewood-smoked bacon and a little sweet/savory from red onions and our fabulous Apricot Ginger Preserves.


Serves 4-6.

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


Pour the 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 Apricot Ginger Preserves over the meat. Roast the tenderloins in preheated oven for about 30-35 minutes, or until they reach 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.