Bacon wrapped pork tenderloin is a must try. The bacon not only adds flavor but helps hold in the moisture so that it's super tender. Get a hint of sweetness from a peach jam glaze.
Prep Time: 20minutes
Cook Time: 30minutes
1 ½lbspork tenderloin
2tablespoonswhole 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 for about 5 minutes. Turn to other side and cook until it is brown.
In a small bowl combine the jam and mustard and brush it on all sides of the tenderloin.
Place in the oven and cook until a meat thermometer reads 140º to 150º, about 10-15 minutes, depending on the thickness. Remove from the oven and loosely tent with foil. Rest for 10 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)
Barbara's Notes + Tips
This recipe is enough for 1 pork tenderloin, you can easily double it.
If you are making two tenderloins, brown each one separately.
Make sure to remove the toothpicks before serving.
Try cutting the pork with a serrated knife for easier slicing.
Try using applewood smoked or pepper bacon for more flavor.