Bacon-Wrapped Pork Tenderloin with Apricot Glaze

Serves: 8

Ingredients

• 2 whole pork tenderloins (about 1 lb each)
• 12–14 slices thin-cut bacon
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp paprika
• ¾ cup apricot preserves
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp minced garlic
• 1 pinch red pepper flakes

Directions

1. Preheat the oven to 400ºF.
2. Trim tenderloins of any silver skin. Pat dry and season with salt, pepper, and paprika.
3. Brush tenderloins with Dijon mustard to add flavor and help the bacon adhere.
4. Lay out bacon slices slightly overlapping on parchment or plastic wrap. Place one tenderloin on the edge and roll tightly, tucking ends under to seal.
5. Heat olive oil in a large oven-safe skillet. Sear the bacon-wrapped tenderloins on all sides until the bacon begins to crisp.
6. Move the skillet to the oven, or transfer the meat to a foil-lined baking sheet. Roast 20–25 minutes, or until the internal temperature reaches 140ºF.
7. While roasting, combine all glaze ingredients in a small saucepan. Simmer for 5–7 minutes until glossy and slightly thickened.
8. Brush the glaze over the bacon during the last 5 minutes of roasting, then again immediately after removing from the oven.
9. Rest 10 minutes before slicing. Serve with additional apricot glaze; garnish with fresh greens, dried apricots, or apricot relish.