This Pork tenderloin wrapped in bacon is a simple dinner that looks fancy without a lot of work. You rub the pork with Dijon and garlic, wrap it in bacon, then brush it with a quick maple-Dijon glaze. It is roasted juicy with bacon that is crispy on the outside and plenty of sweet-salty flavor.
Prevent your screen from going dark
Preheat oven: Preheat the oven 450 °F.
Prepare glaze: In a small saucepan over medium heat, combine maple syrup, brown sugar, 1 tablespoon Dijon mustard, apple cider vinegar, and cayenne pepper. Knock often. Once it starts to boil, reduce heat to low and simmer for 2-3 minutes until it thickens and forms a glaze. Remove from heat and set aside.
To prepare garlic rub: In a small bowl, whisk the remaining 1 tablespoon Dijon with olive oil, garlic, salt and pepper.
Preparation of tenderloin: If the ends of the tenderloin are thin, tuck them under so the pork cooks evenly. Brush the mixture with garlic rub all over.
Wrapping in bacon: Wrap the bacon slices around the tenderloin, overlapping slightly and making sure they fit snugly so they don’t slide off. Place it seam side down in a cast iron skillet or baking dish. Secure the bacon with toothpicks if necessary (remove before serving). Spread half of the glaze over the bacon.
Roast: Bake for 20-25 minutes, or until the internal temperature reaches approximately 140°F.
Roast until crispy: Remove the pan from the oven and set the oven to grill setting. Brush the remaining glaze over the bacon, return the pan to the oven and broil for 1-3 minutes. Keep a close eye as the glaze can brown quickly.
Rest and cut: Let the pork rest for 10-15 minutes before carving so it stays juicy.
Fridge storage: Store in an airtight container in the refrigerator for up to 3 days. The bacon won’t stay crispy, but a few minutes in the air fryer at 360°F helps, or reheating in a 325°F oven until heated through, uncovering the last few minutes.
Freezer storage: Freezing is not recommended, because the bacon will not remain crispy.
Portion: 6us, Calories: 505kcal (25%), Carbohydrates: 21G (7%), Egg white: 41G (82%), Fat: 27G (42%), Saturated fat: 8G (50%), Polyunsaturated fat: 4G, Monounsaturated fat: 13G, Trans fat: 0.1G, Cholesterol: 140mg (47%), Sodium: 902mg (39%), Potassium: 834mg (24%), Fiber: 0.4G (2%), Sugar: 18G (20%), Vitamin A: 36IU (1%), Vitamin C: 1mg (1%), Calcium: 49mg (5%), Iron: 2mg (11%)
#Bacon #wrapped #pork #tenderloin #fancy #nice #dinner