Bacon-Brown Sugar Pork Tenderloin
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.
Author: Thekitchn/Photo credit to thekitchn.com
- 1 pork tenderloin (about 1½ pounds)
- 3 tablespoons packed brown sugar
- 2 teaspoons kosher salt
- ½ teaspoon smoked or regular paprika
- ¼ teaspoon cayenne pepper
- 4 to 6 slices bacon
- 1 tablespoon canola oil (or other neutral high-heat oil)
- ¼ cup Major Grey's Chutney (See Recipe Note)
- 2 tablespoons whole grain or Dijon mustard
- Arrange a rack in the middle of the oven and heat to 350°F. 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 140°F, 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 ¼- to ½-inch thick slices. Serve with any leftover chutney on the side.