Bacon Wrapped Pork Tenderloin with an Apple Chutney
Roasted pork tenderloin wrapped in salty bacon balanced with a sweet and tart apple chutney!
Servings 4 people
Ingredients
- 1 (22 oz) Pork Tenderloin (trimmed of fat and silver skin)
- 9 Slices Bacon
- 1 tbsp Dijon Mustard
- 1 tbsp Honey
- 1 tbsp Extra Virgin Olive Oil
- 2 Garlic Cloves (minced)
- 1 tsp Chopped Thyme
- 1 tbsp Chopped Sage
- As Needed Kosher Salt
- As Needed Ground Black Pepper
- 1 cup Apple Chutney (recipe linked in notes)
Instructions
- Preheat the oven to 400˚F.
- In a small bowl, mix together the mustard, honey, oil, garlic, thyme, and sage. Coat the pork tenderloin in the mixture and season it with salt and pepper. Set aside.
- On a piece of parchment paper or a cutting board, arrange your bacon into a lattice pattern. There should be 5 slices of bacon laid vertically and 4 slices laid horizontally. Please use the photo in the blog post as a reference!
- Place the pork tenderloin in the center of the bacon lattice. Fold the bottom lattice edge of bacon up over the tenderloin. Then roll the tenderloin upwards so that the top lattice edge of bacon is now tucked in on the bottom of the tenderloin.
- Line a sheet tray with parchment paper and place a wire rack on top of it. Place the pork onto the wire wrack and transfer it into the oven to cook for about 35-40 minutes or until the pork reaches 145˚F. In the last 3-5 minutes, move the pork to the highest rack and broil until the bacon becomes crispy.
- When the pork is done, remove it from the oven and allow it to rest for 10 minutes before slicing. Top the pork with apple chutney and enjoy!
Notes
Link to Apple Chutney Recipe