Bacon Wrapped Pork Tenderloin
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- 5 slice
- pork tenderloin (1 lb.)
- 1/4 tsp
- cracked black pepper
- 1/4 c
- packed brown sugar
- 2 Tbsp
- apple juice
- 1 tsp
- dijon mustard
- ground nutmeg
1HEAT oven to 400°F.
2WRAP bacon around meat. Piace in foil-lined pan sprayed with cooking spray; sprinkle with pepper.
3BAKE 20 min. or until internal temperature reaches 135°F when tested in center with meat thermometer.
*Depending upon your oven - this may take longer than 20 minutes.
4Meanwhile, bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally. Remove from heat.
5BRUSH meat with glaze. Bake 10 min. or until done (145°F);
*Depending upon your oven - this may take longer than 10 minutes.
*If bacon doesn't crisp - you can lightly broil.
6Cover loosely with foil; Let stand 5 min. before slicing.
7COOK ONCE EAT TWICE
Cook 2 tenderloins; wrap 1 tightly in plastic wrap, then in heavy-duty foil; Freeze for use later in a hearty salad or wrap.
8Recipe/Photo from Kraftrecipes.com