Wednesday, November 8, 2017

Bacon Wrapped Pork Tenderloin


 You give me any food that's sweet and salty and I'm in. This pork tenderloin has tangy mustard, a sweet and spicy rub and salty bacon wrapped around it to seal in all the juices, leaving the flavor perfectly balanced. Serve this with a leafy green salad, mashed sweet potatoes or oven-roasted green beans. For added flavor, caramelize some onions and apples to spoon over the top.


1. Preheat oven to 350.
2. Place the pork tenderloins on a cutting board and brush with mustard. 



3. In a small bowl, combine the brown sugar, salt, chili powder and pepper. Sprinkle over the tenderloins. Wrap tightly with bacon. 



4. Preheat a large oven-proof skillet (I used cast-iron) over medium heat and add 1 tablespoon olive oil. Pan-sear the tenderloins for 4 minutes per side, then transfer to the oven for 15 minutes longer. 


5. Let the tenderloins rest for 10 minutes, then slice.




Bacon Wrapped Pork Tenderloin
Serves 6

All you need:
 2 (2 lb.) pork tenderloins
2 tablespoons Dijon mustard
2 tablespoons brown sugar
2 teaspoons salt
2 teaspoons chili powder
1/2 teaspoon freshly ground black pepper
12 slices bacon
1 tablespoon olive oil

All you do:
1. Preheat oven to 350.
2. Place pork tenderloins on a cutting board and brush with mustard. 
3. In a small bowl, combine the brown sugar, salt, chili powder and pepper. Sprinkle over the tenderloins. Wrap tightly with bacon. 
4. Preheat a large oven-proof skillet (I used cast-iron) over medium heat and add 1 tablespoon olive oil. Pan-sear the tenderloins for 4 minutes per side, then transfer to the oven for 15 minutes longer. 
5. Let the tenderloins rest for 10 minutes, then slice.

1 comment:

  1. wow this looks so yummy jen i have tried the bacon wraps but yours came out really amazing best essays review would definately love to have you on board with such skills keep up the good job

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