|Julian's Bacon Brown Sugar Pork Tenderloin|
I'm using the popular Major Grey's Chutney in this recipe, which you can find at most grocery stores. However, you can substitute another chutney or jam of your choice. I've used peach preserves with success in the past.
1 pork tenderloin (about 1 1/2 pounds)
3 tablespoons 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 vegetable or canola oil
1/4 cup Chutney (Major Grey's preferred)
2 tablespoons whole grain or Dijon mustard
Preheat the oven to 350°F. Remove the silverskin (the silvery-white connective tissue running along the top) from the pork tenderloin with a sharp knife, if the butcher has not already done so. Pat the tenderloin dry with paper towels.
Lay the bacon strips parallel across a cutting board spread about the same as the length of your tenderloin. Place the tenderloin on the bacon.
Combine the brown sugar, salt, paprika, and cayenne in a small bowl. Rub all of the mixture into the pork tenderloin turning it as necessary to coat all sides. Wrap the tenderloin with the strips of bacon, securing along the sides with toothpicks.
|Ready for Browning|
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 thermometer reads 140°F, 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.
|Sliced and Ready for Serving|