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Category: Pork
Prep Time: Cook Time: Total Time: 1 hr
***Glaze
½ cup brown sugar
1 ½ Tbsp apple cider vinegar
1 tsp coarse mustard like a Grey Poupon Country Dijon
Red pepper / cayenne to your taste
1 Tbsp or more water to thin the glaze out if necessary
***For the Pork
3-4 lbs boneless pork loin or tenderloins
2 Tbsp chili powder
2 Tbsp paprika
½ Tbsp salt
1 tsp pepper
6-7 slices of bacon or a whole pack, depends on size of pork
1. FOR THE GLAZE, in a small saucepan, combine brown sugar, vinegar, mustard and water. Whisk to combine and heat until just boiling.
2. Taste and adjust. Sprinkle in red pepper.
3. Taste and adjust to your liking.
4. As stated below, spoon half over the pork after it has been cooking 30 minutes, 10 minutes later, repeat with the remaining. Cook time will be less if using 2 smaller pork tenderloins vs a single larger pork loin.
5. FOR THE PORK, Preheat your oven to 350 degrees.
6. Combine chili powder, paprika, salt, and pepper in a small bowl. Stir to combine.
7. Rub some of the the mixture all over your pork, then wrap the pork with the bacon right on your prepared pan. As you wrap the pork tenderloin make sure the ends of the bacon are tucked under the pork. Overlap the bacon slices (somewhere between ⅛ and ¼ of an inch), so they won't separate as they cook.
8. Use the rest of your seasoning and season the bacon wrapped pork.
9. Pop it into the oven and cook for 20-25 minutes (depending on the thickness of your meat, more or less), then spoon ½ of the glaze over-top (get every spot) and bake for 10 minutes more, then drizzle remaining glaze over-top and bake an additional 10-15 minutes or until your pork is done to your liking (cook time will vary by size, weight & girth of your meat). **If using pork tenderloins, glaze after 15 minutes as it cooks much quicker.
10. Depending on how your bacon is looking, you may want to put the broiler on for a couple minutes to finish crisping it up.
11. Pull from the oven when the internal temperature is about 140-145 degrees and allow it to rest for 5 or so minutes before slicing.
Recipe Source: soufflebombay.com
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Pork - Loin Wrapped In Bacon
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Category: Pork
Prep Time: Cook Time: Total Time: 1 hr
***Glaze
½ cup brown sugar
1 ½ Tbsp apple cider vinegar
1 tsp coarse mustard like a Grey Poupon Country Dijon
Red pepper / cayenne to your taste
1 Tbsp or more water to thin the glaze out if necessary
***For the Pork
3-4 lbs boneless pork loin or tenderloins
2 Tbsp chili powder
2 Tbsp paprika
½ Tbsp salt
1 tsp pepper
6-7 slices of bacon or a whole pack, depends on size of pork
1. FOR THE GLAZE, in a small saucepan, combine brown sugar, vinegar, mustard and water. Whisk to combine and heat until just boiling.
2. Taste and adjust. Sprinkle in red pepper.
3. Taste and adjust to your liking.
4. As stated below, spoon half over the pork after it has been cooking 30 minutes, 10 minutes later, repeat with the remaining. Cook time will be less if using 2 smaller pork tenderloins vs a single larger pork loin.
5. FOR THE PORK, Preheat your oven to 350 degrees.
6. Combine chili powder, paprika, salt, and pepper in a small bowl. Stir to combine.
7. Rub some of the the mixture all over your pork, then wrap the pork with the bacon right on your prepared pan. As you wrap the pork tenderloin make sure the ends of the bacon are tucked under the pork. Overlap the bacon slices (somewhere between ⅛ and ¼ of an inch), so they won't separate as they cook.
8. Use the rest of your seasoning and season the bacon wrapped pork.
9. Pop it into the oven and cook for 20-25 minutes (depending on the thickness of your meat, more or less), then spoon ½ of the glaze over-top (get every spot) and bake for 10 minutes more, then drizzle remaining glaze over-top and bake an additional 10-15 minutes or until your pork is done to your liking (cook time will vary by size, weight & girth of your meat). **If using pork tenderloins, glaze after 15 minutes as it cooks much quicker.
10. Depending on how your bacon is looking, you may want to put the broiler on for a couple minutes to finish crisping it up.
11. Pull from the oven when the internal temperature is about 140-145 degrees and allow it to rest for 5 or so minutes before slicing.
Recipe Source: soufflebombay.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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