Maple-Glazed Bacon-Wrapped Pork Tenderloin with Apple Stuffing

Preheat the oven to 375°F (190°C).

In a small bowl, mix the Dijon mustard and maple syrup.

Dry the pork tenderloin with paper towels. Carefully slice the tenderloin in half lengthwise without cutting all the way through, then open it like a book. Spread the mustard mixture evenly over the inside and outside of the tenderloin, and season with salt and pepper.

Arrange the apple slices on one side of the tenderloin. Place the onions on top of the apples and sprinkle with thyme. Close the tenderloin, tucking the apples and onions inside.

Overlap the bacon slices in a rectangle shape on a sheet of heavy-duty aluminum foil. Place the stuffed tenderloin across the top ends of the bacon. Roll the tenderloin with the bacon using the foil, like a jellyroll, until it's completely wrapped.

Secure both ends of the tenderloin and each bacon slice with wooden toothpicks. Use the foil to lift the tenderloin into a 9x13-inch baking pan, and spread the foil to protect the pan from drippings.

Bake in the preheated oven for about 20 minutes, turning halfway through, until the center is slightly pink. An instant-read thermometer inserted into the center should read 140°F (60°C).

Remove from the oven and let it rest until the internal temperature rises to 145°F (63°C), about 5 to 10 minutes.