Bacon-Wrapped Stuffed Pork Tenderloin

olive oil

medium apple, peeled and cut into small dice (about 1 cup)

medium yellow onion, finely chopped (about 1/3 cup)

chopped fresh rosemary

chopped fresh thyme

to 2 thick slices bread (enough to make 1/2 cup coarse breadcrumbs)

Dijon mustard

salt, plus more to taste

pepper, plus more to taste

pork tenderloin (1 to 1 1/4 pounds)

to 10 strips of bacon (about 12 ounces), cut in half