Pork tenderloin brushed with a maple mustard sauce and all wrapped up in bacon like a mummy.
More of the sauce is brushed on the bacon making for one of the tastiest treats I ever ate.
The sauce is three ingredient simple and manages to taste heavenly!
Maple syrup, Dijon mustard, and apple cider vinegar. Sweet, savory and tangy.
The raw pork is poked all over with a fork to let the sauce and bacon drips get inside to help tenderize it and make it juicy.
Pork tenderloin is notorious for being dry and I want to avoid that at all costs.
The sauce is first brushed over the pork then it’s wrapped in bacon and more sauce is brushed over the bacon to make it melt-in-your-mouth delicious.
The one issue is that the bacon on the bottom of the pork doesn’t get crispy. If that’s a problem you can sear the bottom off in a hot pan before you roast it.
The pork is roasted with onions that help to form the most delectable sauce on the bottom of the pan as all the juicy drips mingle together.
You should definitely drizzle the pan sauce over your tenderloin after you slice it like an au jus. Or drink it. . . Because it’s that good.
This turned me into a pork tenderloin fan where I wasn’t before. It’s a good thing because I bought the family-sized pack!
Let’s see what else I can do to keep the fan club alive.
- 1 pork tenderloin (about 1 pound)
- 1 + ½ tablespoons dijon mustard
- 1 + ½ tablespoons maple syrup
- 2 teaspoons apple cider vinegar
- salt and pepper
- 7 - 8 slices bacon
- 2 large onions, cut into wedges then separated
- olive oil
- Preheat the oven to 425 degrees F.
- Trim the tough silverskin off the tenderloin if it hasn't been done by the butcher. Poke it all over with a fork.
- In a small bowl whisk the
dijonmustard, maple syrup & apple cider vinegar together.
- Grease a baking sheet w/sides or a baking pan and lay the bacon out in one layer. Place the pork tenderloin on it.
- Brush the tenderloin all over with about half of the maple mustard sauce. Sprinkle salt and pepper over it.
- Wrap the slices of bacon around it like a mummy. Brush the remaining sauce over the bacon. Season all over with pepper.
- Toss the onions with a teaspoon or two of olive oil, sprinkle with salt and pepper and pile them around the tenderloin.
- Bake 25 - 35 minutes until internal temperature on a meat thermometer reaches at least 145 degrees F. - 160 degrees F. (my preference).
- Remove from the oven and cover with aluminum foil 5 - 10 minutes.
Originally published in Oct. 2015.