"The belly rules the mind."--Spanish Proverb

Bacon-Brown Sugar Pork Tenderloin Recipe

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This recipe for Bacon-Brown Sugar Pork Tenderloin, by , is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
www.thekitchn.com

Category:
Category:

Ingredients:  
Ingredients:  
1 pork tenderloin (about 1 1/2 pounds)
3 tablespoons packed brown sugar
2 teaspoons kosher salt
1/2 teaspoon smoked or regular paprika
1/4 teaspoon cayenne pepper
4 to 6 slices bacon
1 tablespoon canola oil (or other neutral high-heat oil)
1/4 cup Major Grey's Chutney (See Recipe Note)
2 tablespoons whole grain or Dijon mustard

Directions:
Directions:
Arrange a rack in the middle of the oven and heat to 350F. Using a sharp knife, remove the silverskin (the silvery-white connective tissue running along the top) from the pork tenderloin. 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 oil in a large cast iron skillet, or other oven-proof skillet, over medium-high heat until shimmering. Add the bacon-wrapped tenderloin and sear undisturbed until deep caramel brown, 6 to 8 minutes. Flip the tenderloin and sear 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 the center registers 140F, 10 to 14 minutes.

Remove from the oven, loosely tent with aluminum foil, and set aside to rest for 10 to 15 minutes to allow the tenderloin to finish cooking and for the juices to redistribute into the meat. Remove the toothpicks and cut crosswise into 1/4- to 1/2-inch thick slices. Serve with any leftover chutney on the side.

 

 

 

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