Imagine sinking your teeth into a succulent pork tenderloin, perfectly wrapped in crispy bacon and glazed with a sweet and tangy maple-mustard sauce. This Bacon Maple Pork Tenderloin is not just a meal; it's a culinary experience that will elevate your dinner table and impress your guests. With just 10 minutes of prep time and a mere 30 minutes in the oven, you can create a dish that looks and tastes gourmet without the fuss. Ready to discover how to make this mouthwatering dish that will have everyone asking for seconds? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pork tenderloin (about 1 lb)
- 4 slices bacon
- 1/4 cup maple syrup
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C). Line a baking sheet with aluminum foil and place a wire rack on top for even cooking and easy cleanup.
- Pat the pork tenderloin dry with paper towels to remove excess moisture. This helps the bacon and seasonings adhere better and promotes better browning.
- Season the tenderloin generously with salt and freshly ground black pepper on all sides, ensuring even coverage.
- In a small bowl, whisk together maple syrup and Dijon mustard to create a glaze. Set aside.
- Carefully wrap the seasoned pork tenderloin with bacon slices, slightly overlapping each slice to ensure complete coverage. Secure bacon with toothpicks if needed.
- Place the bacon-wrapped tenderloin on the prepared wire rack, ensuring it's positioned in the center of the baking sheet.
- Brush half of the maple-mustard glaze over the bacon-wrapped tenderloin, reserving the remaining glaze for later.
- Roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
- During the last 5 minutes of cooking, brush the remaining maple-mustard glaze over the tenderloin to create a beautiful, caramelized exterior.
- Remove from oven and let the tenderloin rest for 5-10 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
- Remove toothpicks, slice the tenderloin into medallions, and serve hot. Optionally, drizzle any remaining pan juices over the sliced meat.
Tips
- Choose the Right Pork Tenderloin: Look for a tenderloin that is about 1 pound in weight. This size ensures even cooking and makes it easier to wrap with bacon.
- Drying the Meat: Patting the pork tenderloin dry before seasoning is crucial. It helps the bacon and seasonings adhere better, leading to a more flavorful and crispy exterior.
- Bacon Wrapping Technique: When wrapping the tenderloin with bacon, slightly overlap each slice to ensure no part of the meat is exposed. This keeps the pork juicy and adds that delicious smoky flavor.
- Use a Meat Thermometer: To ensure your tenderloin is cooked perfectly, use a meat thermometer. Aim for an internal temperature of 145°F (63°C) for juicy, tender meat.
- Let it Rest: After cooking, allow the tenderloin to rest for 5-10 minutes before slicing. This step is essential for retaining moisture and flavor.
- Garnish and Serve: For an extra touch, drizzle any remaining pan juices over the sliced medallions before serving. This adds a burst of flavor and makes for a beautiful presentation.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 10g
Protein: 35g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 110mg
