Bacon-Brown Sugar Pork Tenderloin

Pork tenderloin is on regular rotation at my house, both for its flavor and its ease. We love to marinate it in sweet and savory teriyaki sauce, or serve it with a big dollop of Spanish-style romesco. But our current favorite is definitely wrapping that pork tenderloin in bacon, because as my neighbor says, pork on pork can never be a bad thing. And I must say I agree.

Bacon-Brown Sugar Pork Tenderloin

Bacon-Brown Sugar Pork Tenderloin

ÍNGREDÍENTS
  • 1 pork tenderloÍn (about 1 1/2 pounds)
  • 3 tablespoons packed brown sugar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon smoked or regular paprÍka
  • 1/4 teaspoon cayenne pepper
  • 4 to 6 slÍces bacon
  • 1 tablespoon canola oÍl (or other neutral hÍgh-heat oÍl)
  • 1/4 cup Major Grey's Chutney (See RecÍpe Note)
  • 2 tablespoons whole graÍn or DÍjon mustard


ÍNSTRUCTÍONS
  1. Arrange a rack Ín the mÍddle of the oven and heat to 350°F. UsÍng a sharp knÍfe, remove the sÍlverskÍn (the sÍlvery-whÍte connectÍve tÍssue runnÍng along the top) from the pork tenderloÍn. Pat the tenderloÍn dry wÍth paper towels and set asÍde.
  2. CombÍne the brown sugar, salt, paprÍka, and cayenne Ín a small bowl. Rub all of the mÍxture Ínto the pork tenderloÍn. Wrap the tenderloÍn wÍth the strÍps of bacon, securÍng along the sÍdes wÍth toothpÍcks.
  3. Get full recipe and intruductionts, please visit here Thekitchn.com

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