Since I have moved out, I do not get nearly as many holiday and celebratory dinners. No turkey, no roast beef, no roast ham, no 7-layer lasagna, and so on. Now, it IS TECHNICALLY my fault: 1) I moved away; 2) I am too lazy to make more complex dishes; and 3) I don’t really celebrate holidays anymore, with some exceptions.
But really, it is not all that bad. While I lost out on all of mom and grannie’s holiday feasts, I have created one celebratory meal that is now a go-to in my home. And that is Bacon Wrapped Pork Tenderloin with Homemade Rub.
Say that out loud. “Bacon Wrapped Pork Tenderloin with Homemade Rub.” Does that not sound amazing? Are you salivating yet? No? Just me? Well think of this then.
You are taking one of the best cuts of pork…
You are rubbing it in a homemade sugar and spice rub…
You are wrapping it all in bacon…BACON!
You are serving it with hearty potatoes and carrots…
Then you are eating it…
That’s it! I’m done, I cannot hold out any longer! I need to make more! If you want to follow along, here is the recipe:
Bacon Wrapped Pork Tenderloin with Homemade Rub
1 Pork Tenderloin (silver skin removed)
8 Slices of Bacon
1 tbsp of Brown Sugar
1 tbsp of Mustard (the grainy-er the better, I used a honey Dijon)
2 tsp Your Preferred Spice (I suggest oregano, thyme, or cinnamon)
- First, let’s make your rub. Combine the sugar, mustard, and spice in a bowl and mix well.
- Take your tenderloin and apply the rub. I find it easier to put the meat into the bowl for the application.
- Find the thin end of the tenderloin and fold it under until its size matches that of the other end. This helps ensure the entire tenderloin cooks at the same rate. You may temporarily hold this fold together by pushing either a toothpick or uncooked spaghetti piece through it.
- Now it is time to wrap the tenderloin in bacon. Lay a slice of bacon down perpendicular to the tenderloin near the folded over end. Place the fold OVER the bacon and then start wrapping the bacon around the tenderloin making sure to overlap it slightly with each turn (you need to remove the toothpick or spaghetti piece at this point). You will need to carefully lift up and replace the tenderloin as you wrap.
- When your first strand of bacon runs out, simply overlap the next slice and continue wrapping. Keep going until the entire tenderloin is wrapped in bacon.
- Now it is time to cook it! Place the wrapped tenderloin on a parchment lined baking sheet and place in a pre-heated over set to 500F for 20 minutes or until internal temperature hits 145F.
- Remove and let sit for several minutes before serving with a side of potatoes and carrots prepared as you like.
The rub can be altered to reflect your preferences which makes this recipe that much more versatile. So give the recipe a try and comment below with what mustard and spices you used for your rub.
P.S. This is a husband approved recipe, a rare and distinguished honour!