2 whole pork tenderloins salt and pepper, to taste 3 bacon strips 1/2 cup apple cider vinegar 1/2 cup water 1/4 cup sugar 1 medium Jonathan apple, cored and sliced into wedges
Trim the pork tenderloins of excess fat. Salt and pepper to taste. Set aside.
In a large frying pan over medium heat, fry the bacon until it is brown and crispy. Remove the bacon from the pan and drain it on paper towels. Crumble and reserve.
Reduce the heat to medium-low and add the pork tenderloins to the bacon drippings. Cook the tenderloins for about 20 to 30 minutes, turning often, until they are tender and dark golden-brown on all sides. Remove the tenderloins from the pan and place them on a platter.
Combine the vinegar, water, and sugar in a small bowl. Pour the mixture into the drippings and add the apple wedges. Bring to a boil over high heat. Boil rapidly, stirring occasionally, until the apples are tender and the mixture reduces and becomes syrupy, about five to seven minutes.
Return the tenderloins to the pan and add the crumbled bacon. Cook for one minute, turning the tenderloins once to coat with the apple syrup. Place the pork on a serving platter with apples and syrup over the pork.