Wrapped-Up, Glazed-Up Pork Tenderloin
Wrapped-Up, Glazed-Up Pork Tenderloin
Without question, this is one of the most popular recipes in the whole book. The pork is juicy, tender and flavorful and the easy-to-make glaze tastes like it took all day to make. This recipe makes extra rub for another use.
Ingrediënten
- 1 1 pound pork tenderloin
- 2 tablespoons light brown sugar
- 1 tablespoon paprika
- 1 tablespoon freshly ground black pepper
- 1 tablespoon coarse salt
- 2 teaspoons chili powder
- ¼ teaspoon cayenne pepper 6 slices thin-cut applewood smoked bacon
- 2 tablespoons olive oil
- 1 jar 13 ounces apricot preserves
- 1 jar 4 ounces sweet-hot mustard, such as Inglehoffer brand
- 1 tablespoon chopped fresh rosemary
Instructies
- Preheat oven to 350°F.
- Trim the pork of excess fat and membrane.
- In a small bowl, combine the brown sugar, paprika, black pepper, salt, chili powder, and cayenne.
- Rub the pork generously with the spice mixture.
- Store any extra spice rub in an airtight container for another use.
- Wrap the pork in strips of bacon, overlapping the pieces slightly and tucking the ends underneath to hold them in place.
- Heat the oil in a roasting pan or a large skillet over medium-high heat.
- Sear the pork until it is brown on all sides, about 8 minutes total.
- Transfer the pan to the oven and bake the tenderloin until the core temperature reaches 155°F, about 15 minutes.
- While the pork is cooking, whisk together the apricot preserves and mustard in a small saucepan.
- Warm the mixture over medium-low heat until it begins to bubble, about 5 minutes.
- Remove the pan from the heat and stir in the rosemary.
- A few minutes before the pork is ready to come out of the oven, spoon a few tablespoons of glaze evenly over the meat.
- Continue cooking just to set the glaze.
Notes / Tips / Wine Advice:
Serve hot slices of the pork with the remaining glaze alongside.
