Bacon-Wrapped Pork Tenderloin

Name: Bacon-Wrapped Pork Tenderloin
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps apple juice; 5 slices OSCAR MAYER Natural Smoked Uncured Bacon; 59 milliliters packed brown sugar; 1 teaspoon GREY POUPON Dijon Mustard; 1 dash ground nutmeg; 0 teaspoons cracked black pepper; 454 grams pork tenderloin

Bacon-Wrapped Pork Tenderloin might be just the main course you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 309 calories, 27g of protein, and 15g of fat. Head to the store and pick up apple juice, grey poupon dijon mustard, brown sugar, and a few other things to make it today. To use up the bacon you could follow this main course with the Blueberry Buckle as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Heat oven to 400F.

Equipment you will use

Oven

Wrap bacon around tenderloin; place in foil-lined pan sprayed with cooking spray.

Ingredients you will need

Cooking Spray

Bacon

Wrap

Equipment you will use

Aluminum Foil

Frying Pan

Sprinkle with pepper.

Ingredients you will need

Pepper

Bake 20 min. or until cooked to 135F. Meanwhile, bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally.

Equipment you will use

Oven

Sauce Pan

Brush meat with sugar mixture.

Ingredients you will need

Sugar

Meat

Bake 10 min. or until tenderloin is done (145F).

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Oven

Remove from oven; cover loosely with foil.

Equipment you will use

Aluminum Foil

Oven

Let stand 3 min. before slicing.

Equipment

Ingredients

Servings:

2Tbsps

apple juice 5slices

OSCAR MAYER Natural Smoked Uncured Bacon 59milliliters

packed brown sugar 1teaspoon

GREY POUPON Dijon Mustard 1dash

ground nutmeg 0teaspoons

cracked black pepper 454grams

pork tenderloin

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin can be paired with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Bodega Norton Malbec Reserva. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.