While this seems to be a little complex for some, you'd be surprised how easy it is. The bacon is laid out like shingles on and then the tenderloin is wrapped in the bacon. The sweet and spicy sauce highlights one of my favorite fall flavors, maple.
Pork Tenderloin with Maple Butter Sauce
- 10-12 Slices Bacon
- 2 lb Pork tenderloin
- 1/4 T Salt
- 1 TB Brown sugar
- 1 1/2 T Yellow mustard
- 1/4 T Garlic salt
- 1 1/2 TB Vegetable oil
- 2 TB Butter
- 2 T Flour
- 3 TB Maple syrup
- 1/4 T Red pepper flakes
- Preheat oven to 350 degrees
- Combine the salt, garlic salt and brown sugar in a small bowl.
- Lay out the tenderloin and pat dry. Cover on all sides with the brown sugar mix. Then smear on the mustard, on all sides.
- Lay out plastic wrap that's big enough to hold your pork tenderloin. Lay out your bacon on the plastic wrap, overlapping as you go, like shingles.
- Place the tenderloin in the center of the bacon, and wrap the bacon around the pork. Take tooth picks to secure the bacon. I try to use 1 toothpick per two slices of bacon.
- Heat oil in a large pan over medium. Make sure it heats up for a few minutes.
- Add the pork and fry on each side for 5 minutes, until the bacon browns.
- Place pork into the oven until the temp reaches 150 degrees, about 50 minutes.
- Allow the pork to rest, covered in foil, for 5-10 minutes.
- While pork is cooking, work on the sauce. Melt butter over medium heat in a small pan. Add flour and mix to combine. Cook for 2 minutes.
- Add the maple syrup and red pepper flaskes, then mix well. Cook for another 3-4 minutes.
- To serve, remove the toothpicks and slice the pork into medallions. Drizzle with the maple sauce.