A beautifully tender and flavorful pork tenderloin wrapped in crispy bacon and served over a luscious pan sauce. Quick enough for a mid-week dinner, but impressive enough for entertaining.
Make the bacon wrapped tenderloin...
0 Preheat your oven to 425°
2 In a small dish, combine 2 tablespoons of brown sugar, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, 1/2 teaspoon of chili powder or paprika and a pinch of black pepper and set aside for now
3 Light brush the bottom of a large cast iron skillet with olive oil and set aside for now
4 Dry the tenderloin with paper towels
5 Rub the brown sugar mixture over the entire tenderloin
6 Arrange 10 slices of bacon in a continuous single layer on a flat surface and place the seasoned tenderloin in the center
7 Starting at one end, carefully wrap the tenderloin by crossing the ends of the bacon slices over the top alternating left and right so that they overlap a bit and completely cover the tenderloin top to bottom
8 Carefully place the bacon wrapped tenderloin into the prepped skillet seam side down
9 Roast in a 425° oven for 30-35 minutes or until the internal temperature reaches 145°
10 Transfer the tenderloin onto a cutting board to rest for 5-10 minutes before slicing
Make the pan sauce...
11 Place the skillet over medium heat and sauté 1 small finely diced yellow onion until translucent
13 Add 4 tablespoons of butter and 2 cloves of finely minced garlic and cook while stirring for about 60 seconds
14 Sprinkle 2 tablespoons of all purpose flour over the garlic and onions and cook while stirring for about 60 seconds
15 Add a cup of chicken stock and 1/4 cup of heavy cream, stir to combine and bring to a simmer
16 Season with salt and black pepper to taste and transfer off of the heat as soon as the sauce thickens
17 Slice the tenderlion into thick slices and serve with the pan sauce
