Monday, December 8, 2014

Bacon Wrapped Pork Tenderloin with Sweet and Sour Honey Mustard Galze

Bacon Wrapped Pork Tenderloin

with Sweet and Sour Honey Mustard Glaze!

Bacon Wrapped Pork Tenderloin with Sweet and Sour Honey Mustard Glaze

When you live in Texas, the ability to cook meat is simply in your DNA (Deoxyribonucleic Acid).  Its a skill and ability that we are born with and this Bacon Wrapped Pork Tenderloin with a delicious Sweet and Sour Honey Mustard Glaze will change your life!

So, I'm making me and my 12 year old some grilled chicken and surfing Facebook and a long time friend of mine (Randy O) posted this beast and suddenly my chicken simply doesn't look so good, my wife won't talk to me anymore and my kids look at me with discuss and disappointment after seeing this amazing looking dish!

This is a quick and simple dish that you can make during the week and doesn't take a great deal of time!

OK here we go!

Bacon Wrapped Pork Tenderloin Recipe:

The Meat:

1 Pork Tenderloin - Not previously seasoned
1 Package of bacon - Your choice, I prefer the thicker cuts.

The Glaze:

1 Cup of your favorite Sweet and Sour Sauce (we have many Asian Market here in the area)
1/4 Cup Honey Mustard
1 Tbl Spn Minced Ginger
1 Tbl Spn Soy Sauce

Preheat oven to 350

Mix the glaze ingredients well.  Baste the Pork Tenderloin liberally using about half of the glaze.  In a skillet on medium heat, braise the tenderloin for about 4 minutes on each side.  This will sear the outside of the pork and help seal the juices.

Wrap the tenderloin completely with bacon.  Baste one more time (save some of the glaze for later) then place in an oven safe dish and cover with foil.  Place in oven and cook for an hour.  After 1 hour, uncover and baste.  Cover and return to the oven.  Do this every 20 minutes or for another hour.  The tenderloin should cook for about 2 hours or until it reaches about 165 degrees in the middle of the meat and the bacon is fully cooked.  Reserve the remainder of the glaze for dipping sauce.  

Slice into 1/2 inch medallions and serve over the juice and serve as a wonderful gravy over the rice!