Wrapped in bacon, this pork tenderloin sprinkled with herbs is a quick, easy and delicious dish. You can follow-up this with Chef Michael’s Bacon Whisky Jam (https://www.youtube.com/watch?v=CrX0iOoAcgU)
Chef Michael Smith’s recipe directions are below in the description.
1 lb(s) pork tenderloin
3-4 slices of bacon
½ tsp salt
1 Tbsp brown sugar (or your favourite sweet)
1 tsp herb or spice, dried thyme, fresh rosemary or ground cinnamon
1 Tbsp any mustard
lots of freshly cracked black pepper
1. Preheat your oven to 500ºF. Turn on your convection fan if you have one. Line a baking tray with parchment paper.
2. Carefully slice off and remove the ‘silverskin’ (white coating) from the tenderloin, leaving any visible fat in place. In a small bowl whisk together the brown sugar, mustard and your preferred herb or spice. Using your hands, dip the tenderloin and coat well. Season it with pepper, then fold under the small end of the tenderloin so it doesn’t overcook. Wrap the bacon all around, as tight as you can, with a slight overlap trying to have your starts and finishes on the underside. Secure the bacon by piercing through with a piece of dry spaghetti noodle and place on the prepared baking tray. Grind some more pepper over and bake to an internal temperature of 145ºF, about 20 minutes. Slice, serve and share!
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