I make this for my family on weekends as a special treat. It belongs to those special occasion recipes that you will clearly fall in love with, doesn’t it? It makes weekends extra special, resulting to a meal that will satisfy everyone’s hearts. When I made this for my family, the contentment on the table is palpable. You can feel how much they appreciate the meal and how much they are enjoying it. This recipe takes a bit of time and effort, but it can still be considered an easy one. Plus, this is so worth it.
See what our friends from The Kitchn have to say about this recipe:
“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.”
When it comes to flavor- never a bad thing. If there’s an ultimate flavors showdown, pork tenderloin and bacon will end up tied on the first place.
Ingredients
1 Tyson pork tenderloin (about 1 1/2 pounds)
3 tablespoons Domino brown sugar
2 teaspoons kosher salt
1/2 teaspoon McCormick smoked paprika (regular can be substituted)
1/4 teaspoon McCormick cayenne pepper
4 to 6 slices Hormel good-quality bacon
1 tablespoon Wesson canola oil (or other neutral high-heat oil)
1/4 cup Major Grey’s Chutney (See Quick Tip)
2 tablespoons McCormick whole grain or Dijon mustard
Instructions
Preheat the oven to 350°F. Remove the silverskin (the silvery-white connective tissue running along the top) from the pork tenderloin with a sharp knife. Pat the tenderloin dry with paper towels and set aside.
Combine the brown sugar, salt, paprika, and cayenne in a small bowl. Rub all of the mixture into the pork tenderloin. Wrap the tenderloin with the strips of bacon, securing along the sides with toothpicks.
Heat the canola oil in a large cast iron skillet, or other oven-proof skillet, over medium-high heat until sizzling. Add the bacon-wrapped tenderloin and sear — do not disturb it while it’s searing — until deep caramel brown, about 6 to 8 minutes. Flip the tenderloin and continue searing until the other side is browned.
Mix the chutney and mustard in a small bowl and brush generously over the top of the tenderloin. Transfer the skillet to the oven and cook the tenderloin until a probe thermometer reads 140°F, approximately 10 to 14 minutes.
Remove from the oven and loosely tent with foil. Rest for 10 to 15 minutes to allow the tenderloin to finish cooking and for the juices to redistribute into the meat. Remove toothpicks and slice into 1/4- to 1/2-inch pieces for serving. Serve with any leftover chutney on the side.
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Quick Tip: The key to success is securing the bacon with toothpicks (through the sides, parallel to the work surface) and being patient in order to get a good sear.
Thanks again to The Kitchn for this amazing recipe.
