Bacon Roast Pork Tenderloin
Get this quick and easy bacon roast pork tenderloin recipe by Michael Smith from Chef Michael's Kitchen.
- 20 minutes
- 20 minutes
- 2 servings
- 454 grams Pork tenderloin
- 3 to 4 slices of Bacon
- ½ teaspoon of Salt
- 1 tablespoon of Brown sugar (or your favourite sweet?)
- 1 teaspoon of Herb or spice, dried thyme, fresh rosemary or ground cinnamon
- 1 tablespoon of any Mustard
- Lots of freshly cracked Black pepper
- Preheat your oven to 500° F
- Turn on your convection fan if you have one
- Line a baking tray with parchment paper
- Carefully slice off and remove the ‘silverskin’ (white coating) from the tenderloin, leaving any visible fat in place
- In a small bowl whisk together the brown sugar, mustard and your preferred herb or spice. Using your hands, dip the tenderloin and coat well
- Season it with pepper, then fold under the small end of the tenderloin so it doesn’t overcook
- Wrap the bacon all around, as tight as you can, with a slight overlap trying to have your starts and finishes on the underside
- Secure the bacon by piercing through with a piece of dry spaghetti noodle and place on the prepared baking tray
- Grind some more pepper over and bake to an internal temperature of 145°F, about 20 minutes
- Slice, serve and share!
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