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Bacon-Brown Sugar Pork Tenderloin Recipe

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This recipe for Bacon-Brown Sugar Pork Tenderloin is from The Demeter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 1 Pork Tenderloin
- 3 tbsp brown sugar
- 2 tsp kosher salt
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 4-6 slices of bacon
- 1 tbsp canola oil (or olive oil)
- 1/4 cup Major Grey's Chutney
- 2 tbsp whole grain or Dijon mustard
Directions:
Directions:
- Preheat oven to 350ºF. Remove the silverskin (the silvery-white connective tissue running along the top of the tenderloin) with a sharp knife. Pat the tenderloin dry with paper towels and set aside.

- Combine the brown sugar, salt, paprika, and cayenne pepper 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 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 140ºF, 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.
Number Of Servings:
Number Of Servings:
4

 

 

 

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