Pork tenderloin is a staple in our house, loved for its delicious flavor and how simple it is to prepare. We often marinate it in a sweet and savory teriyaki sauce or pair it with a generous helping of Spanish-style romesco. Lately, though, our top choice has been wrapping it in bacon. As my neighbor likes to say, “You can never go wrong with pork on pork,” and I couldn’t agree more!
INGREDIENTS
- 1 pork tenderloin (about 1 1/2 pounds)
- 3 tablespoons packed brown sugar
- 2 teaspoons kosher salt
- 1/2 teaspoon smoked or regular paprika
- 1/4 teaspoon cayenne pepper
- 4 to 6 slices bacon
- 1 tablespoon canola oil (or another neutral high-heat oil)
- 1/4 cup Major Grey’s Chutney (see notes)
- 2 tablespoons whole-grain or Dijon mustard
INSTRUCTIONS
- Prepare the Oven and Tenderloin: Preheat the oven to 350°F and position a rack in the middle. Using a sharp knife, trim the silverskin (the silver-white connective tissue) from the pork tenderloin. Pat it dry with paper towels and set aside.
- Season the Tenderloin: In a small bowl, mix together the brown sugar, salt, paprika, and cayenne. Rub the entire mixture evenly over the pork tenderloin. Wrap the tenderloin with the bacon slices, securing them on the sides with toothpicks.
- Sear the Tenderloin: Heat the oil in a large, oven-safe skillet (such as cast iron) over medium-high heat until shimmering. Place the bacon-wrapped tenderloin in the skillet and sear undisturbed for 6 to 8 minutes, or until a deep caramelized crust forms. Flip the tenderloin and sear the other side.
- Glaze and Bake: In a small bowl, combine the chutney and mustard. Brush the mixture generously over the top of the tenderloin. Transfer the skillet to the oven and bake until the internal temperature reaches 140°F, about 10 to 14 minutes.
- Rest and Slice: Remove the skillet from the oven, tent the tenderloin loosely with aluminum foil, and let it rest for 10 to 15 minutes. This allows the tenderloin to finish cooking and the juices to redistribute.
- Serve: Remove the toothpicks and slice the tenderloin crosswise into 1/4- to 1/2-inch thick pieces. Serve with any remaining chutney on the side.
RECIPE NOTES
- Chutney Substitutions: Major Grey’s Chutney is widely available at most grocery stores or online. You can also substitute it with your favorite chutney or a sweet jam.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
