Bacon-Brown Sugar Pork Tenderloin

Ingredients

For the Pork:

• 1-2 pork tenderloins (1.5-2 pounds total)

• 8-10 slices bacon

• 1 tablespoon olive oil

For the Brown Sugar Rub:

• 1/4 to 1/2 cup packed brown sugar

• 1 tablespoon Dijon mustard

• 1 teaspoon garlic powder

• 1 teaspoon dried rosemary

• 1/2 teaspoon smoked paprika

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon onion powder

Instructions

1. Prepare the oven: Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil and place a wire rack on top.

2. Prepare the rub: In a small bowl, combine brown sugar, Dijon mustard, garlic powder, rosemary, smoked paprika, salt, pepper, and onion powder. Mix until well combined.

3. Prepare the pork: Pat pork tenderloin completely dry with paper towels. Trim any excess fat or silver skin.

4. Season the pork: Rub 2-3 tablespoons of the brown sugar mixture all over the pork tenderloin, coating evenly.

5. Wrap with bacon: Starting at the tapered end, tightly wrap bacon slices around the tenderloin, slightly overlapping each piece. Secure with toothpicks if needed.

6. Final seasoning: Sprinkle remaining brown sugar mixture over the bacon-wrapped tenderloin and pat gently to adhere.

7. Sear (optional): Heat olive oil in an oven-safe skillet over medium heat. Sear the wrapped tenderloin on all sides until bacon begins to crisp, about 5-7 minutes.

8. Roast: Transfer to the prepared baking sheet (or keep in oven-safe skillet). Roast for 20-25 minutes until internal temperature reaches 145°F (63°C).

9. Crisp bacon (optional): Turn on broiler for 2-3 minutes to crisp the bacon, watching carefully to prevent burning.

10. Rest and serve: Let rest for 5-10 minutes before slicing into medallions.

Serves: 4-6 people
Total time: 45-50 minutes