Recipe Sharing, October 2012
I love bacon wrapped tenderloin. Adding the rub is just icing on the cake!
Bacon Roast Pork Tenderloin
Courtesy of Michael Smith
This beautiful pork tenderloin is wrapped in bacon and sprinkled with herbs. A quick, easy and incredibly delicious dish.
1 pound pork tenderloin
3-4 slices of bacon
1/2 teaspoon salt
1 tablespoon brown sugar (or your favourite sweet)
1 teaspoon herb or spice, dried thyme, fresh rosemary or ground cinnamon
1 tablespoon any mustard
lots of freshly cracked black pepper
Preheat your oven to 500 F. Turn on your convection fan if you have one. Line a baking tray with parchment paper.
Carefully slice off and remove the 'silverskin' (white coating) from the tenderloin, leaving any visible fat in place. In a small bowl whisk together the brown sugar, mustard and your preferred herb or spice. Using your hands, dip the tenderloin and coat well. Season it with pepper, then fold under the small end of the tenderloin so it doesn't overcook. Wrap the bacon all around, as tight as you can, with a slight overlap trying to have your starts and finishes on the underside. Secure the bacon by piercing through with a piece of dry spaghetti noodle and place on the prepared baking tray. Grind some more pepper over and bake to an internal temperature of 145 F, about 20 minutes.
Slice, serve and share!