Smoky bacon and sweet maple syrup give this pork tenderloin a richness that the lean meat alone just wouldn’t have.
1 pork tenderloin
8 to 10 slices good-quality bacon
4 tbsp. maple syrup or raw honey (optional)
2 tbsp. Dijon mustard
¼ cup unsweetened applesauce
1 tsp. chili powder
½ tsp. smoked paprika
¼ tsp. ground cinnamon
Sea salt and freshly ground black pepper
Preheat the oven to 350 degrees.
In a bowl, combine the paprika, chili powder, cinnamon, and salt and pepper to taste.
Rub the entire surface of the pork tenderloin with the spice mixture.
Wrap the tenderloin with the bacon strips, securing with cooking twine if necessary.
In a bowl, whisk together the maple syrup, applesauce, and Dijon mustard.
Melt some cooking fat in a oven-proof skillet over medium-high heat.
Brown the tenderloin on all sides, 3 to 4 minutes per side.
Brush the tenderloin generously with the maple syrup mixture, and place in the oven.
Bake in the oven for 15 to 20 minutes or until it reaches your desired doneness, basting with the remaining sauce once in a while.
Let the meat rest 5 minutes before slicing.
Group Class Programming for Friday, March 30, 2018:
3 Round for time of:
15 Dumbbell Thrusters (35/25#)