Trim pork tenderloins and cut into 1 1/2-inch thick medallions. Wrap 1 slice of bacon around each medallion (trim if too long, it should just wrap around once); secure with a toothpick. Heat non-stick pan over medium-high heat; sear medallions on both sides until deep brown (about 3 minutes on each side). Turn medallions on their sides to brown bacon. Place medallions in a baking pan; brush liberally with Bayou Bourbon Glaze. Put pan in a 300° oven while you saute apples. In same skillet used to sear pork; melt butter. Add brown sugar and apples; saute until apples are crisp tender. Serve sauteed apples with pork medallions. Makes 4-5 servings.
Excellent with baked sweet potatoes topped with butter and sour cream.