Tart Cherry and Bacon Wrapped Pork Tenderloin

• Meat

  • 6 slices Bacon
  • 2 1/2 lb Pork tenderloin

• Condiments

  • 1 tbsp Mustard, whole grain
  • 1/4 cup Smucker's orchard's finest red tart cherry preserves

• Baking & Spices

  • 3 tbsp Brown sugar
  • 1/2 tsp Nutmeg
  • 2 tsp Salt
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Canola oil

Found on cleverhousewife.com

Description

Ingredients

• 2.5 lb pork tenderloin
• 3 Tbs brown sugar
• 2 tsp salt
• 1/2 tsp nutmeg
• 1/4 tsp turmeric
• 6 slices bacon
• 1 Tbs canola oil
• 1/4 cup Smuckers Orchards Finest Red Tart Cherry Preserves
• 1 Tbs whole grain mustard

Directions

• Preheat oven to 350°. Remove layer of fat from the top of pork tenderloin with a sharp knife. Pat the tenderloin dry and set aside. Combine the brown sugar, salt, nutmeg, and turmeric in a small bowl and rub over top and sides of pork tenderloin. Wrap top and sides of tenderloin with the strips of bacon. Hold in place with toothpicks. In a large oven-proof skillet, heat oil over medium-high heat. Add the bacon-wrapped tenderloin and sear each side about 6, or until a caramel color. In a small bowl, combine preserves and mustard. Brush over the top and sides of tenderloin. Transfer skillet to the oven and cook 15-20 minutes, or until tenderloin reaches an internal temperature of 140°F. Remove from oven and loosely tent with foil while pork continues to cook another 10-15 minutes. Remove toothpicks and slice into 1/4- to 1/2-inch pieces for serving.