| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 14 strips bacon (about 13 ounces)
- 1 pork tenderloin, trimmed (about 1 1/4 pounds)
- Kosher salt and freshly ground black pepper
- 1/3 cup Dijon mustard
- 3 tablespoons packed light brown sugar
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon cayenne pepper
Instructions
- Preheat the oven to 375 degrees F.
- Lay the bacon onto a rimmed baking sheet lined with a baking rack. Bake until the bacon has rendered some of its fat but is still completely flexible and hasn’t begun to brown, about 15 minutes. Remove from the oven and let cool 5 minutes. Raise the oven temperature to 450 degrees F.
- Generously sprinkle the tenderloin with salt and black pepper.
- In a small bowl, stir together the mustard, brown sugar, garlic powder and cayenne. Coat the tenderloin all over with the mixture.
- Starting at one end, wrap the bacon strips around the tenderloin, overlapping them slightly so they are shingled.
- Place the tenderloin on the baking rack and roast until 130 degrees F at the thickest point, about 17 minutes. Let rest 5 minutes, then transfer to a cutting board using a long offset spatula and tongs. Slice into 1-inch-thick rounds and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 604 |
| Total Fat | 42 g |
| Saturated Fat | 14 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 11 g |
| Protein | 41 g |
| Cholesterol | 148 mg |
| Sodium | 913 mg |
| Serving Size | 1 of 4 servings |
| Calories | 604 |
| Total Fat | 42 g |
| Saturated Fat | 14 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 11 g |
| Protein | 41 g |
| Cholesterol | 148 mg |
| Sodium | 913 mg |
Reviews
This was a total disappointment. I followed the directions and the pork was barely cooked in the middle. I had to roast it much longer to be edible. It didn’t have much flavor either.
Delicious follow the recipe to a tee. I always use a thermometer to check my meat. It took 20 minutes and rest for 5 for a temp of 145. Also I can’t believe they are not renewing Valiers show. I will truly miss her. I don’t know what’s wrong with the Food Network They have less cooking shows and more cooking wars keep the chefs put on new shows
This was excellent.
Great presentation! I wrapped the tenderloin w/ partially cooked bacon . Then , made a sauce made w/ sautéed, sliced apples & shallots in butter & added 1/2 C. of Heavy cream & Apple cider.
Garnished with lightly sautéed apple slices .
Garnished with lightly sautéed apple slices .
I’ve made this several times now, I do not bake the bacon first, I cook the pork for 15 mins like instructions say them cover with foil and cook for 30 mins at 350 and it comes out perfect! Super juicy
Great relatively easy recipe. Love the Dijon mustard with the other flavors in the sauce used on the pork. The bacon cooked in the oven was the perfect consistency to wrap the pork.
I make this often! It’s soooo good and easy. I cook until temp tho, not by minutes. Sometimes it takes more like 30 min
Made this for dinner on a Tuesday it is that easy! Hubby loved it, I had a very small loin so the sauce was very plentiful would recommend making extra if using a larger size it really amped up the flavor.
Not happy with this recipe. Followed it exactly, pork had no flavor, despite s&p and the mustard paste. Also took much longer than expected. Will not make again.
Could do similar with boneless pork chops. We are a retired couple and two pork chops are more than adequate. How long would the rub last if want to save for another meal like with chicken.