Name: Bacon Wrapped Pork Tenderloin – S1c Brutsman
Ingredients: Whole Pork Tenderloin; 12 Pieces Streaking Bacon; ¼ cup Dijon Mustard; 1 tbsp Maple Syrup; ½ tsp Garlic Powder; ½ tsp Onion Powder; 1 pinch Thyme; Salt (To Taste); Black Pepper (To Taste)

AuthorSamuel Dietzmann

I watched Ina Garten on youtube do a prosciutto wrapped pork tenderloin that looked really good. It looked good but there was no way I would make it because prosciutto is too expensive. After looking at a few different recipes from other people, I came up with this.

By doing the extra step of par cooking the bacon, it makes for a crispy bacon wrap around the tenderloin. If you skip this step, the bacon will not be fully cooked by the time the tenderloin is done.

[cooked-sharing]

Yields1 Serving

Whole Pork Tenderloin

12 Pieces Streaking Bacon

¼ cup Dijon Mustard

1 tbsp Maple Syrup

½ tsp Garlic Powder

½ tsp Onion Powder

1 pinch Thyme

Salt (To Taste)

Black Pepper (To Taste)

Preheat oven to 400F/200C. You want to use enough bacon to be able to wrap around the pork tenderloin fully, about 8-12 pieces depending on your bacon. Place bacon on a baking sheet with sides. Cook bacon halfway in the oven, still floppy, about 6-8 minutes. Cool.

Mix mustard, maple syrup, garlic powder, onion powder, thyme, salt, and pepper in a small bowl.

Thinly coat the pork tenderloin in the mustard mixture. Wrap par cooked bacon around the tenderloin one piece at a time overlapping slightly and tucking the ends under the prior piece to help hold it. Place on a baking sheet with side. If there is extra mustard mixture, you can lightly coat the bacon with it. You can use the same one used to cook the bacon, just wipe off the extra fat.

Preheat oven to 450F/230C. Place bacon wrapped pork tenderloin in the oven and bake for 5 mins. Turn down the oven to 400F/200C and continue baking till the instant read thermometer reads 140-145F/60-62C or to taste. About 20-25 minutes.

Rest, slide, and serve.

Ingredients