Vegetarians and processed meat haters, beware. This is not a post for the faint of heart. I present to you…bacon…wrapped…pork tenderloin. If you take a look at the last few posts, there happens to be a lot of bacon. Is this a subconscious thing about winter approaching? I don’t know. But I never used to even LIKE bacon, and now I can’t get enough. Now, this doesn’t mean I’m frying up some slices as a side to breakfast everyday (or should I…), but the combination of crunch, flavour, and fattiness lends to some pretty versatile creations.
This dish pairs well with something as simple as roasted veggies, but also pairs great with either parsnip puree, mashed potatoes, braised fennel and leeks, or whatever your favorite side may be.
Now time to get back to admiring these 8 year olds on Master Chef Junior and wondering what I’ve accomplished in my life. These kids would be able to out cook us any day!
- 1 pork tenderloin
- 4 – 5 strips of raw bacon
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp soy sauce
- Salt / Pepper
- 1/2 cup Balsamic vinegar to glaze (optional)
- Preheat oven to 400F. Line a baking tray with parchment paper and set aside.
- Whisk together mustard, honey, and soy sauce. Dip raw tenderloin into mixture and coat all the way around. Place tenderloin on cutting board and begin wrapping bacon around as tightly as possible.
- Be sure to start wrapping at the very edges of the tenderloin, since the bacon tends to shrink in the oven. When finished with one strip, begin the next by overlapping over the last to ensure none come loose when roasting.
- Finish with a dusting of salt and pepper. Place on baking sheet and roast for 15 minutes.
- After 15 minutes, turn oven temperature up to 500F. Continue roasting for an addition 5 – 10 minutes, until bacon has browned.
- Remove tenderloin from the oven and let it rest for 10 – 15 minutes before slicing.
- Meanwhile, prepare the glaze by bringing 1/2 cup of Balsamic vinegar to boil. Reduce by half and drizzle over the tenderloin for that extra tang.