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I think I posted this recipe before but it's so good, I'm going to do so again. I don't have any chutney so I use apricot preserves and Zatarain's Creole Mustard. The preserves/mustard sauce is soooo good that I double or triple the sauce so we have extra on the side with the pork!
I've also made this with thick bone-in pork chops and boneless thick pork chops, too.
Bacon-Brown Sugar Pork Tenderloin
Serves 4. Recipe from www.thekitchn.com
1 pork tenderloin (about 1-1/2 pounds)
3 tablespoons brown sugar (or maple syrup)
2 teaspoons kosher salt
1/2 teaspoon smoked paprika (regular can be substituted)
1/4 teaspoon cayenne pepper
4 to 6 slices good quality bacon (I usually end up using more than 6 slices)
1 tablespoon canola oil (or other neutral high-heat oil)
1/4 cup Major Grey's Chutney (or Apricot Preserves)
2 tablespoons whole grain mustard (or Dijon mustard)
1. Preheat the oven to 350°F. Remove the silverskin (the silvery-white connective tissue running along the top) from the pork tenderloin with a sharp knife. Pat the tenderloin dry with paper towels and set aside.
2. Combine the brown sugar, salt, paprika, and cayenne in a small bowl. Rub all of the mixture into the pork tenderloin. Wrap the tenderloin with the strips of bacon, securing along the sides with toothpicks.
3. Heat the canola oil in a large cast iron skillet, or other oven-proof skillet, over medium-high heat until sizzling. Add the bacon-wrapped tenderloin and sear — do not disturb it while it's searing — until deep caramel brown, about 6 to 8 minutes. Flip the tenderloin and continue searing until the other side is browned.
4. Mix the chutney and mustard in a small bowl and brush generously over the top of the tenderloin. Transfer the skillet to the oven and cook the tenderloin until a probe thermometer reads 140°F, approximately 10 to 14 minutes.
5. Remove from the oven and loosely tent with foil. Rest for 10 to 15 minutes to allow the tenderloin to finish cooking and for the juices to redistribute into the meat. Remove toothpicks and slice into 1/4- to 1/2-inch pieces for serving. Serve with any leftover chutney on the side.
I've also made this with thick bone-in pork chops and boneless thick pork chops, too.
Bacon-Brown Sugar Pork Tenderloin
Serves 4. Recipe from www.thekitchn.com
1 pork tenderloin (about 1-1/2 pounds)
3 tablespoons brown sugar (or maple syrup)
2 teaspoons kosher salt
1/2 teaspoon smoked paprika (regular can be substituted)
1/4 teaspoon cayenne pepper
4 to 6 slices good quality bacon (I usually end up using more than 6 slices)
1 tablespoon canola oil (or other neutral high-heat oil)
1/4 cup Major Grey's Chutney (or Apricot Preserves)
2 tablespoons whole grain mustard (or Dijon mustard)
1. Preheat the oven to 350°F. Remove the silverskin (the silvery-white connective tissue running along the top) from the pork tenderloin with a sharp knife. Pat the tenderloin dry with paper towels and set aside.
2. Combine the brown sugar, salt, paprika, and cayenne in a small bowl. Rub all of the mixture into the pork tenderloin. Wrap the tenderloin with the strips of bacon, securing along the sides with toothpicks.
3. Heat the canola oil in a large cast iron skillet, or other oven-proof skillet, over medium-high heat until sizzling. Add the bacon-wrapped tenderloin and sear — do not disturb it while it's searing — until deep caramel brown, about 6 to 8 minutes. Flip the tenderloin and continue searing until the other side is browned.
4. Mix the chutney and mustard in a small bowl and brush generously over the top of the tenderloin. Transfer the skillet to the oven and cook the tenderloin until a probe thermometer reads 140°F, approximately 10 to 14 minutes.
5. Remove from the oven and loosely tent with foil. Rest for 10 to 15 minutes to allow the tenderloin to finish cooking and for the juices to redistribute into the meat. Remove toothpicks and slice into 1/4- to 1/2-inch pieces for serving. Serve with any leftover chutney on the side.
