Bacon Wrapped Pork Tenderloin (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 lbs pork tenderloin
02 -
1 pound bacon
→ Seasoning and Glaze
03 -
5 garlic cloves, minced
04 -
1/4 cup dijon mustard
05 -
1/4 cup brown sugar
06 -
1 tablespoon apple cider vinegar
07 -
1/2 tablespoon dried rosemary
08 -
1 teaspoon garlic powder
09 -
Kosher salt and freshly ground pepper, to taste
# Instructions:
01 -
Preheat the oven to 425˚F. Line a baking sheet with foil or parchment paper and coat with cooking spray.
02 -
On the prepared baking sheet, arrange the bacon strips so that the long edges slightly overlap.
03 -
In a small bowl, combine minced garlic, dijon mustard, brown sugar, apple cider vinegar, dried rosemary, garlic powder, kosher salt, and pepper.
04 -
Spread the mustard glaze over the surface of the pork tenderloin. Place the tenderloin in the center of the bacon strips, then fold the bacon strips over the pork one at a time, overlapping them to fully enclose the tenderloin.
05 -
Tie kitchen twine around the tenderloin to secure the bacon in place.
06 -
Transfer the baking sheet to the oven and roast for 25-30 minutes or until the internal temperature of the pork registers 140˚F on an instant-read thermometer.
07 -
Turn on the broiler and broil the tenderloin for 1-2 minutes to caramelize the bacon.
08 -
Remove the tenderloin from the oven and let it rest for 10-15 minutes before slicing and serving.
# Notes:
01 -
For even cooking, make sure to tie the kitchen twine snugly without compressing the tenderloin.