Brown Sugar Bacon Tenderloin
Ingredients:
1 pork tenderloin (about 1.5-2 lbs)
1 tablespoon Dijon mustard
1/2 teaspoon smoked paprika
1/4 cup brown sugar
1 tablespoon olive oil
8-10 slices of bacon
1 teaspoon garlic powder
Salt and pepper to taste
Directions:
Preheat your oven to 375°F (190°C).
Trim any excess fat and silver skin from the pork tenderloin to ensure an even cook.
In a small bowl, combine the brown sugar, garlic powder, Dijon mustard, smoked paprika, salt, and pepper, mixing until well blended.
Rub the spice mixture evenly over the entire pork tenderloin, ensuring it is fully coated.
Wrap the bacon slices around the tenderloin, slightly overlapping them. Use toothpicks if necessary to keep the bacon in place.
Heat olive oil in an oven-safe skillet over medium heat. Once hot, carefully add the bacon-wrapped pork tenderloin and sear on all sides until the bacon is crispy, about 5-7 minutes.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove from the oven and let the pork rest for about 5 minutes before slicing. This allows the juices to redistribute for a moist and tender bite.
Slice, serve, and enjoy!
Okay, so you've got the recipe for this amazing Brown Sugar Bacon Pork Tenderloin, and let me tell you, it's a real crowd-pleaser! I’ve made this countless times and picked up a few tricks to make it even more fantastic. If you want to elevate your tenderloin game, these hacks are for you! First, let's talk crispy bacon. Sometimes, just wrapping and searing isn't enough for that ultimate crunch. Here’s my secret: partially cook the bacon slices in a pan or microwave for a few minutes before wrapping them. This renders out some fat, helping them crisp beautifully in the oven without overcooking the pork. Don't be shy with toothpicks either! They're your best friend for keeping that bacon snugly in place during searing and baking. No one wants bacon unraveling mid-cook! Next, the golden rule for pork tenderloin: don't overcook it! This lean cut dries out quickly. The recipe correctly states 145°F (63°C) internal temperature; a meat thermometer is crucial. Pull it out right when it hits that mark. And remember that crucial rest time? Don't skip it! Five minutes allows juices to redistribute, guaranteeing a super moist and tender bite. Slice it too soon, and those delicious juices will just run onto your cutting board, leaving your tenderloin less succulent. Now, for serving inspiration! This dish is incredibly versatile. For a simple weeknight meal, I love pairing it with roasted green beans or asparagus, tossed with olive oil, salt, and pepper. Sweet potatoes (mashed or roasted) are also a fantastic match, their sweetness complementing the brown sugar in the pork. For something a bit more ambitious, a creamy risotto, garlic mashed potatoes, or even a fresh garden salad with a light vinaigrette can be wonderful additions. Want to switch things up? While the original recipe is divine, small tweaks can give it a new vibe. For a little kick, add a pinch of cayenne pepper or red pepper flakes to your brown sugar mixture – it gives a subtle warmth. Or, if you love fresh herbs, tuck sprigs of rosemary or thyme under the bacon before wrapping; their aroma infuses beautifully. Sometimes, I even swap Dijon for a spicy brown mustard for an extra zing! Finally, leftovers! If you happen to have any (rare in my house!), this tenderloin reheats surprisingly well. Store it in an airtight container in the fridge for up to 3-4 days. When reheating, I usually slice it thinly and gently warm it in a pan with a splash of chicken broth or water to keep it moist, or a quick zap in the microwave on a lower power setting. It’s still delicious the next day, sometimes even better as the flavors meld! There you have it – my personal touches to make this already incredible Brown Sugar Bacon Pork Tenderloin recipe an absolute showstopper every single time. Happy cooking!
