Bacon-Brown Sugar Pork Tenderloin

We were in our little lake house in Wisconsin. We do not have an extensive pantry of ingredients because we don’t have the room and because we are only there for a few months a year. I pulled this recipe together with what we had on hand: necessity is the mother of invention.

 

Author: Jim Kirkley

Yes I know this sounds weird with the yellow mustard and strawberry jam coating. Just trust me. This turns out very well. And the leftover bacon slices are the best treat.

Goes well with mashed potatoes and green beans.

Serves: 4

Bacon-Brown Sugar Pork Tenderloin


INGREDIENTS

1 pork tenderloin
3 tablespoons, brown sugar
1 1/2 teaspoons, kosher salt
1 teaspoon, cumin
1/4 teaspoon, cayenne pepper
6 slices, bacon
1 tablespoon, neutral cooking oil (we use avocado oil)
2 tablespoons, strawberry jam
3 tablespoons, yellow mustard

METHOD

  1. Preheat the oven to 350F. Pat the tenderloin dry with paper towels and set aside.
  2. Lay plastic wrap in a large baking sheet. Lay bacon slices on plastic wrap side by side.
  3. Combine the brown sugar, salt, cumin, and cayenne in a small bowl. Rub all of the mixture into the pork tenderloin. Lay tenderloin on bacon strips near the top. Roll plastic wrap from top to bottom, pressing down to mold bacon around the tenderloin, securing along the sides with toothpicks.
  4. Heat 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 all sides are browned.
  5. Mix the strawberry jam and mustard in a small bowl and brush generously over the top of the tenderloin. Do not drain the fat from the bacon, it helps brown the bacon. Transfer the skillet to the oven and cook the tenderloin until a probe thermometer reads 140F, approximately 10 to 14 minutes. Turn tenderloin over half way through baking.
  6. 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 1/2-inch pieces for serving. Serve with any left over mustard mixture on the side.

 

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