Bacon Wrapped Pork Tenderloin
Prep Time20 mins
Cook Time30 mins
- 1 ½ lbs pork tenderloin
- 3 tablespoons brown sugar
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 4-6 slices bacon
- 1 tablespoon canola oil
- ¼ cup peach jam
- 2 tablespoons whole grain dijon mustard
Preheat oven to 350º. Pat tenderloin dry with paper towels.
In a small bowl, combine brown sugar, salt, paprika and pepper. Rub it over entire pork tenderloin. Wrap the pork with the bacon slices, securing each with a toothpick.
In a large cast iron or oven proof skillet, heat oil over medium-high heat until it sizzles. Add the tenderloin and sear, letting it cook undisturbed until it’s golden brown, about 6-8 minutes. Turn to other side and cook until it is also brown.
In a small bowl combine the jam and mustard and brush all of it over the tenderloin.
Place in the oven and cook until thermometer reads 140º to 150º, about 10-14 minutes. Remove from oven and loosely tent with foil. Rest for 10-15 minutes to allow it to finish cooking. Remove toothpicks and slice. (You want to serve pork between 145º to 160º. The temperature will increase by about 10º while tented)
Calories: 246kcal | Carbohydrates: 7g | Protein: 26g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 409mg | Potassium: 490mg | Fiber: 1g | Sugar: 6g | Vitamin A: 151IU | Calcium: 15mg | Iron: 1mg