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Bacon-Wrapped Pork Tenderloin

March 1, 2017

Bacon-Wrapped Pork Tenderloin


5 slices bacon (or a few more~~smile~~)

1 pork tenderloin (1 lb.)

¼ tsp. fresh ground black pepper

¼ c. packed brown sugar

2 Tbsp. apple juice

1 tsp. prepared Dijon mustard

Dash of ground nutmeg


Preheat oven to 400 degrees F. 

Wrap bacon around meat. Place in a foil-lined pan sprayed with cooking spray. Sprinkle with black pepper. Bake 20 minutes or until internal temperature reaches 135 degrees F when tested in the center with a meat thermometer.


Meanwhile, bring remaining ingredients to boil in a saucepan on medium heat. Stir occasionally. Remove from heat. Brush meat with glaze. Bake an additional 10 minutes or until internal temperature reaches 145 degrees F. Cover loosely with foil. Let rest 5 minutes before slicing. If your tenderloin is 2 lbs., double the recipe and allow for more time in the oven.



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