Recipe: Bacon-Wrapped Pork Tenderloin with Apricot Sauce

pork tenderloin bbq

Pork month may have ended but my passion for pork certainly has not. This past weekend we entertained around twenty guests at our home in celebration of Canada Day and, well… BBQ SEASON! It’s always good day when I have an opportunity to get creative in the kitchen. But catching up with good friends and sharing laughs with amazing food is what summer is all about, right?

When I was choosing what to serve, my inspiration for this dish actually came from one of our Calgary chef’s pork month specials which included apricots. Pork tenderloin is always a great choice because it cooks up easy, is very nutritious and super tender. This spice combination has a delicate balance of flavour. The bacon contributes more flavour and saltiness while finishing with a warm apricot reduction, I think completes this dish with a perfect zesty sweetness. So… here is my recipe, please eat responsibly! (if you can)

carrie mullaly



This recipe is for two pork tenderloins, approximately one pound each.
*Note: I am dressing a whole tenderloin in the photo above. 


1 tsp paprika

1 tsp dark brown sugar

1/2 tsp chili powder

1/2 tsp fresh ground pepper

1/4 tsp ground allspice

pinch himalayan sea salt
TIP *Because the bacon adds salt, I used very little additional salt. 


1/2 package sliced bacon of choice
*I used side bacon. 


8- 10 fresh apricots

1-2 tbsp honey or granulated sugar

1 tbsp olive oil


Mix all the spices for the rub in a small bowl. Set aside.

Preheat barbecue grill to low-medium – medium heat.

Clean and trim off excess connective tissue from tenderloin(s) if needed. 

Using your hand, rub the spice mixture evenly across the meat until all of the meat is covered on one side. Roll the tenderloin(s) and continue to rub the spice mixture until it is completely covered.

Next, take individual bacon slices and wrap them around tenderloin(s) slightly overlapping each section. Leave approximately 1 inch on both ends of the loin uncovered.

Wrap the loins in tinfoil and barbecue on medium heat, turning once until internal temperature is just under 71 degrees. (68 or so degrees) Remove and let stand for 3-5 mins. 

While the meat is cooking, prepare the apricots by pitting and slicing them into even pieces. Add them to a medium skillet with the olive oil. 

Sauté apricots on medium heat until tender. Add the sweetener and simmer on low for several minutes. The sauce should be slightly thickened and chunky. 

Slice the tenderloin and serve immediately with warm apricot sauce.

Pork Month – Celebrate with Sunterra Market

Last Friday, June 3rd I had to go see what all the fuss was about at Sunterra Market here in Calgary. They kicked off pork month serving up some fabulous pork specials on their rooftop patio. Sunterra is offering discounts and specials all of June.

pork menu


smokin pork


It was smokin’ on the patio as Chef Micah prepared a variety of mouth-watering pork dishes to satisfy anyone’s taste. Customers could enjoy pork shoulder, pulled pork, tenderloin and so much more. The wait staff offered samples of local craft beer and a drink menu with specials that included a bacon caesar.






pork tacos


I ordered the Mexican spiced pork tacos which were to die for! This shoulder was very tender and juicy. The combination of spice with cool sweet fruit was sensational. And I’ll take a topping of fresh fruit salsa with my protein any day!






bacon pork tenderloin


I also tried the blackberry jalapeño – glazed bacon – wrapped tenderloin skewers. These, I must say were cooked to perfection. The combination of flavours made this one a real treat. A barbecue inspiration this summer perhaps?




bacon gelato



Of course when it’s 30 degrees on a patio, how else do you cool off and get that much needed calcium back into the body but with some… GET THIS —> Double smoked whiskey pecan bacon gelato! OMG.






So after all that, including two drinks, my bill was just under $28, which is a steal of a deal if you ask me. Make the effort and go check these guys out, they have some incredible deals on right now and specials all month long. If you #digthepig be sure to take home some delicious Alberta pork for entertaining your family and friends this summer!

Sunterra Market

Sunterra Market   200 12th Avenue S.E Calgary, Alberta.

Find a location nearest you:  Sunterra Market Locations



Recipe: Honey, Orange and Cinnamon-Brined Pork Chops

Brined Pork ChopsWe’ve shared a great brine recipe on earlier this year, but you can never have too many brines in your culinary arsenal. It’s no secret that brines are great for keeping meat nice and juicy while cooking, it’s also fantastic for infusing flavours directly into the meat.

Even though I’ve used this brine on some big, bone-in pork chops, you can apply this recipe to tenderloins and racks of ribs as well. Remember: Brining makes cuts of meat approximately one million times more delicious!

And that, my friends, is no exaggeration.

What you’ll need…


2 cups water

2 cups white vinegar

2 cloves garlic

1 red onion (quartered)

1 cinnamon stick

2 tablespoons liquid honey

1 tablespoon orange zest

1 tablespoon sea salt

1 teaspoon chili flakes

1 teaspoon pickling spice

8 ice cubes

4 bone-in pork chops


Place all brine ingredients except ice cubes into a medium pot and bring to a simmer on medium-high heat.

Remove from heat and let cool for a few minutes.

Transfer to a large bowl or baking dish and add ice cubes.

Add pork chops, cover with saran wrap and let soak in brine for at least 6 hours (or overnight if possible).

Once ready, pat chops dry with paper towel and cook as desired. A nice grill on the barbecue seems seasonally appropriate!

Serves 4

Total prep time…6 hours, 15 minutes

Recipe: Swiss Chard-wrapped Pork Tenderloin

This is a bit of an unusual recipe. Since it’s late August, home gardens – and farmers’ markets, of course – are teeming with big, bold leaves of Swiss chard. Chard is a hardy green that holds up to hot temperatures better than spinach. This recipe keeps a pork tenderloin perfectly moist, being nicely wrapped up in some large leaves of Swiss chard.

The filling, made of onion, apricots, tomato and arugula is sweet and savoury. A summer stuffing, if you will. Is that a thing? It should be. Nonetheless, enjoy this for dinner this long weekend!

What you’ll need…

1 pork tenderloin (3.5-4lb)

1 sweet onion

3 cloves garlic

2 fresh apricots

1 cup baby arugula

1 tomato

4-5 swiss chard leaves

2 TBSP sundried tomatoes

1 TBSP dried oregano

2 TSP himalayan (pink) salt

1/2 cup red wine

1/2 cup white vinegar

salt & pepper

olive oil


Start by preheating your oven to 350 degrees. Take a small pot, fill two thirds with water, add the 1/2 cup of white vinegar as well, and bring to a boil.

While you’re waiting, chop the onion, tomato, apricots and mince the garlic. Place the onion and minced garlic into a medium pan on medium-high heat with some olive oil. When the onions have softened add in the chopped tomatoes and apricots. Add the oregano, 1 TSP himalayan salt turn to low heat and let simmer for 6 minutes. When the time’s up, fold in the baby arugula and remove from heat.

Blanch the swiss chard leaves in the boiling water for 30 seconds. Set aside until you’re ready to wrap the tenderloin. The vinegar just gives the swiss chard a bit of a kick.

If you’ve never ‘roll cut’ a pork loin, the easiest way to explain it is to cut into the loin in a ‘c‘ shape starting an inch from the top and ending an inch before the side. The loin should then fold open easily. Take the tomato-apricot mixture and place into the pork. Fold back up, wrap with the swiss chard leaves (each leaf should be able to wrap around the loin once width-wise). Tie up with 3 pieces of string (also width-wise) and place into a roast pan.

In the bottom of the roast pan add the 1/2 cup of red wine, remaining garlic and himalayan salt. Cover with the roast pan with tin foil, poke a few holes and place in your pre-heated oven for 45 minutes.

When the time comes to unwrap, you will have an intensely moist pork roast, with an awesome filling, not to mention a delicious jus at the bottom of the pan. I took the jus and sauteed up some fresh beans and garlic with it. Tasty! Any seasonal veggies would be a great accompaniment, though!

Serves 4

Total cook time…1 hour