Directions

1. Place each pork tenderloin on a large piece of plastic wrap. Combine all ingredients (1 1/2 Tbs olive oil, 1/2 tsp sambal, 1 clove garlic, thyme leaves, salt and black pepper to taste) and rub on pork. Wrap each pork tenderloin in the plastic wrap; refrigerate up to 12 hours.
2. In a non-reactive medium saucepan, combine apples, sugar and cider vinegar. Add enough water to cover by about a half inch. Bring to boil then reduce to simmer. Simmer, uncovered, until most of the water is gone and the apples are very tender. Transfer to blender and blend until smooth. Season with salt and pepper. Can be made up to 3 days in advance and reheated to serve.
3. Bring water to boil in large saucepan. Season well with salt. Add in rapini and let cook for 1-2 minutes or until just tender. Transfer to ice bath to stop cooking and then drain. When getting ready to serve, add bacon to large sauté pan or skillet and cook over medium heat until just crisp. Add in rapini, toss to combine and heat through; remove from heat. Season with salt and pepper.