“Bacon Wrapped Pork Tenderloin”

Today, I bring you one of the easiest and tasty meals ever made. Bacon Wrapped Pork Tenderloin is a family favorite and a go-to when in a hurry. Tenderloins tend to be on the cheaper side and one meat I usually have on hand in my freezer. It thaws quickly overnight in the refrigerator and is ready to cook as soon as you walk in the door. Work day meals should as enjoyable as weekend meals, right?

Bacon Wrapped Pork Tenderloin

In addition, start this recipe ahead of time by mixing mustard blend. Furthermore, cook your bacon according to the recipe and ready, set, go. So, now cover pork with mustard and wrap in bacon, cover and refrigerate until the next night. Just make sure to bring tenderloin to room temperature for 20 to 30 minutes before roasting. When meat is too cold it takes longer to cook as warming cuts down on roasting time and even cooking is achieved. While waiting for meat, prepare your sides. That works out marvelously in my book.

Bacon Wrapped Pork Tenderloin

Get ready to wrap your mouth around the most tasty, tender pork to hit your fork. The bacon gives the pork a wonderful smokey flavor but the mustard is just slightly sweet. The taste of the mustard when making and the taste after roasting the pork is so different. I’ll just say your taste buds will be screaming and shouting for joy. I love this recipe and can also be grilled using indirect heat. Fabulous, fabulous, fabulous! This recipe works any of your favorite side dishes. I bet you’ll add this recipe to your weekly meal rotation. Enjoy!

Bacon Wrapped Pork Tenderloin

Bacon Wrapped Pork Tenderloin

12 to 14 slices applewood smoked bacon

1 1/4-pound pork tenderloin, trimmed

Kosher salt and pepper

1/3 cup Dijon or stone ground mustard

3 T. light brown sugar

1 1/2 t. garlic powder

3/4 t. cayenne pepper

Heat oven to 375 degrees. Lay bacon in a single layer on a jelly-roll pan. Place in oven and bake until fat is rendered but not fully cooked, browned and pliable. This will take about 15 minutes. Remove from oven and let rest 5 minutes. Increase oven temperature to 450 degrees.

Sprinkle tenderloin with salt and pepper.

Combine mustard, brown sugar, garlic powder, and cayenne. Cover tenderloin completely with mustard mixture.

Start at one end of tenderloin and wrap bacon around pork. Bacon should overlap slightly.

Place tenderloin bacon seam side down on smaller baking sheet and roast until bacon is crispy. Inserted instant read thermometer reads 135 degrees at the thickest point.

Let pork rest 5 to 10 minutes and move to a carving board. Slice pork into 1-inch thick pieces and serve.

Makes 4 servings.