4.29.2015

bacon wrapped pork tenderloin

since first making this for dinner a couple months ago, it was quickly added to our regular rotation, most recently showing up last month. it has everything i love about pork tenderloin: salty bacon, sweet brown sugar & apricot preserves, zesty whole grain and dijon mustard, and perfectly juicy pork. did i mention the salty bacon?! it's killer.




add this great northern cornbread and roasted brussels sprouts to make a great weeknight meal!

bacon wrapped pork tenderloin
adapted from the kitchn
30 minutes, serves 4

1 pork tenderloin
4-6 slices thick cut bacon
3 tablespoons brown sugar
2 teaspoons kosher salt
1/2 teaspoon paprika
1/4 cup apricot preserves
1 tablespoon whole grain mustard
1 tablespoon dijon mustard
  1. preheat your oven to 350F. combine brown sugar, salt, and paprika in a small bowl and set aside.
  2. get your bacon out of the package and set aside. you will need about 8 toothpicks to secure the bacon in the pork - set those aside and ready to go also.
  3. remove the silverskin from the pork tenderloin and pat the pork dry with a paper towel. rub the sugar mixture into the pork. wrap the bacon around the pork and secure the ends and sides with toothpicks.
  4. coat the bottom of an ovenproof skillet large enough to hold the pork with vegetable oil. place over medium high heat. once heated, add the tenderloin and sear about 5 minutes or until the bacon is browned and crispy. flip the pork and brown the other side for another 3-5 minutes. 
  5. while the pork is browning, mix the apricot preserves and mustard until smooth. once the pork is browned, remove the pan from the heat, and spread the apricot mixture over the top of the pork. transfer the skillet to the oven.
  6. bake about 10 minutes, or until the pork is 140F. remove from the oven - careful, the handle is hot! - and tent with foil and rest for about 10 minutes. remove the toothpicks and slice and serve.

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