Bacon-Brown Sugar Pork Tenderloin

Pork tenderloin is on usual rotation at my house, equally for its style and its ease. We love to marinate it in candy and savory teriyaki sauce, or serve it with a huge dollop of Spanish-style romesco. But our latest favourite is truly wrapping that beef tenderloin in bacon, simply due to the fact as my neighbor says, beef on beef can by no means be a nasty thing. And I ought to say I agree.


This recipe requires just a bit additional work than say, beginning the bundle and tossing the tenderloin within the oven, but I promise it’s price the few additional steps. Luckily all the meals are pantry staples for me, and I all the time have red meat and bacon within the freezer for whilst I want an simple meal.

INGREDIENTS 1 beef tenderloin (about 1 1/2 pounds) 3 tablespoons packed brown sugar 2 teaspoons kosher salt 1/2 teaspoon smoked or standard paprika 1/4 teaspoon cayenne pepper 4 to 6 slices bacon 1 tablespoon canola oil (or different impartial high-heat oil) 1/4 cup Major Grey's Chutney (See Recipe Note) 2 tablespoons entire grain or Dijon mustard INSTRUCTIONS Arrange a rack within the middle of the oven and warmth to 350°F. Using a pointy knife, take away the silverskin (the silvery-white connective tissue working alongside the top) from the beef tenderloin. Pat the tenderloin dry with paper towels and set aside. Combine the brown sugar, salt, paprika, and cayenne in a small bowl. Rub all the combination into the beef tenderloin. Wrap the tenderloin with the strips of bacon, securing alongside the aspects with toothpicks. Heat the oil in a big forged iron skillet, or different oven-proof skillet, over medium-high warmth till shimmering. Add the bacon-wrapped tenderloin and sear undisturbed till deep caramel brown, 6 to 8 minutes. Flip the tenderloin and sear till the different aspect is browned. Mix the chutney and mustard in a small bowl and brush generously over the ideal of the tenderloin. Transfer the skillet to the oven and prepare dinner the tenderloin till the middle registers 140°F, 10 to 14 minutes. Remove from the oven, loosely tent with aluminum foil, and set apart to relaxation for 10 to 15 minutes to enable the tenderloin to end cooking and for the juices to redistribute into the meat. Remove the toothpicks and cut crosswise into 1/4- to 1/2-inch thick slices. Serve with any leftover chutney at the side.

Don’t be afraid to test with utilizing up the issues you've got on hand, both — change maple syrup for brown sugar, Dijon for grainy mustard, or use apricot preserves rather of Major Grey’s.

The key to success is securing the bacon with toothpicks (through the sides, parallel to the work surface) and being affected person so as to get a nice sear. I suppose a big forged iron skillet is correct for this activity as it is going from stovetop to oven with ease, to now not point out bacon is huge for seasoning the pan. Brushing the chutney-mustard combination on ideal of the red meat earlier than finishing it within the oven allows everything get sticky and caramelized, and the leftover sauce will be served on the facet on the table.

This really is weeknight dinner at its very best. The first time I made the recipe, my husband permit out a couple of expletives I can’t repeat here. Needless to say, he’s requested for a couple of encores. I promise after making this, you’ll desire to be wrapping bacon round everything, too. And why shouldn’t you?