Pork Tenderloin with Bacon and Brown Sugar Glaze

 

Ever since that Top Chef episode I told you about a few weeks ago, (the one where they say bacon is a food trend on it's way out), I have been obsessed with bacon.  I mean, I want to wrap everything in it.  Why wouldn't you?  If it's a food trend, I certainly hope it's not going anywhere. I guess I will just have to deal with the realization that I am old fashioned if that is the case.  And I will be fine with it, as long as I have my bacon.

Enough on the bacon, I know.

Pork tenderloin is one of my favorite cuts of meat to make for the family.  Besides the fact that it is super easy to prepare, 1 small pork tenderloin is the perfect size for 3 of us.  The little ones won't touch it of course.  So when I buy the packs that have two tenderloins in it, I pop one in the freezer - bonus.

 

This recipe was adapted from a whole pork loin recipe I found at About.com.



I promise you, this tastes better than it looks.  This is a perfect candidate for "Ugly Duckling" Link party in the future.

Pork Tenderloin with Bacon & Brown Sugar Glaze

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Ingredients:

1 pork tenderloin

5 slices bacon (cut in half)

1 tsp chili powder

½ tsp paprika

1 ½ tsp salt

½ tsp black pepper

1 tsp cinnamon

1 C brown sugar

2 T flour

2 T cider vinegar

½ tsp dry mustard

DIRECTIONS:

Preheat oven to 350.

Place pork in baking dish/roasting pan.  Combine chili powder, paprika, salt, pepper and cinnamon in a small bowl.  Rub all over pork. Lay the bacon slices over pork.

Roast tenderloin about 20-25 minutes until temperature is about 150.   

In the meantime, combine brown sugar, flour, vinegar and dry mustard in a saucepan.  Bring to a simmer for about 1 minute.  Spoon over pork and return pork to oven and cook another 10 minutes or until temperature is about 160.