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Bacon-Wrapped Pork Tenderloin
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
two (1 pound) tenderloins
Prep Time
20 minutes
Cook Time
25 minutes
With the help of a bold spice rub and a wrap of smoky bacon, this tenderloin literally drips with flavor. Roasted to golden perfection, the bacon helps seal in the pork’s natural juices, creating a savory, caramelized crust.
Ingredients
Rub
- 2 Tbsp light brown sugar
-
1 Tbsp Maple Bourbon
Jalapeño Seasoning
-
4 tsp Pork & Poultry
Spice Blend
-
2½ tsp Roasted Black
Garlic Sea Salt
Pork
- 2 ea pork tenderloins, about 1-pound each
- 2 lbs bacon strips
- ¼ cup maple syrup
- 2 Tbsp Dijon mustard
- special equipment: parchment paper, large oven-proof skillet or baking dish, aluminum foil
Directions
- Preheat oven to 400ºF. In a small bowl, combine the rub ingredients; set aside.
- Trim pork tenderloins of any silver skin, if necessary. Pat the pork dry with paper towels. Apply the rub equally over both tenderloins on all sides. Tuck the thin end of the tenderloin under so the entire piece is roughly the same thickness.
- Arrange the bacon strips vertically on a piece of parchment paper, slightly overlapping. Use enough slices to match the length of the pork. Place one of the seasoned tenderloins on the arranged bacon at the end closest to you. Lift the parchment paper so the bacon lays over the pork. Holding the edge of the parchment paper, roll the pork upwards until it is wrapped with bacon. Repeat with the other tenderloin. (Note: depending on the size of the tenderloins, there may be leftover bacon.)
- Place the wrapped tenderloins - bacon seam-side down - in a large oven-proof skillet or baking dish lined with aluminum foil. In a small bowl, combine the maple syrup and Dijon mustard. Spoon or brush the mixture over the pork.
- Roast, uncovered, for 15 minutes. Remove from oven; baste the tenderloins with the rendered pan juices. Roast for an additional 10 minutes or until pork reaches an internal temperature of 145ºF.
- Remove from oven; baste again. Allow to rest for 5 minutes, then baste one more time before slicing and serving.