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### **Instructions:**
1. **Preheat the Oven:**
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup, and place a wire rack on top. This allows the bacon to crisp up evenly while the pork tenderloin cooks.
2. **Prepare the Pork Tenderloin:**
Trim any excess fat or silver skin from the pork tenderloin. This will ensure the meat cooks evenly and absorbs all the delicious flavors from the glaze and bacon.
3. **Wrap the Pork with Bacon:**
Lay the bacon slices on a flat surface, slightly overlapping. Place the pork tenderloin in the center of the bacon and begin wrapping the tenderloin with the slices, securing the bacon tightly around the meat. Use toothpicks if necessary to help keep the bacon in place. The bacon will crispen up in the oven and create a flavorful, crispy coating.
4. **Make the Glaze:**
In a small saucepan, combine the brown sugar, Dijon mustard, apple cider vinegar, soy sauce, olive oil, garlic powder, and fresh thyme. Stir the mixture over medium heat until the sugar has dissolved and the glaze begins to bubble. Simmer for about 3-5 minutes, stirring occasionally, until the glaze thickens slightly. Taste and adjust with salt and pepper as needed.
5. **Roast the Pork Tenderloin:**
Place the bacon-wrapped pork tenderloin on the prepared wire rack and baking sheet. Roast in the preheated oven for about 25-30 minutes or until the internal temperature of the pork reaches 145°F (63°C). The bacon should be crispy and golden brown, and the meat should be tender and juicy.
6. **Glaze the Pork:**
About 5-10 minutes before the pork is finished cooking, remove the tenderloin from the oven and brush a generous layer of the glaze over the top. Return it to the oven and allow the glaze to caramelize and form a sticky, golden finish.
7. **Rest the Meat:**
Once the pork tenderloin reaches the desired temperature and the glaze has set, remove it from the oven. Let the meat rest for about 5 minutes before slicing. This helps the juices redistribute and keeps the pork tender and juicy.
8. **Serve and Enjoy:**
Slice the glazed bacon-wrapped pork tenderloin into 1-inch thick medallions and serve hot. This dish pairs wonderfully with roasted vegetables, mashed potatoes, or a simple salad. The bacon adds a savory crunch, while the glaze brings a perfect balance of sweetness and tang.
### **Tips:**
– **Use Thick-Cut Bacon:** Thick-cut bacon will help the bacon hold its shape better while wrapping the pork tenderloin. It will also provide a crispier texture after baking.
– **Glaze Variations:** You can adjust the glaze to suit your tastes. Add a little maple syrup for extra sweetness, or a dash of hot sauce if you prefer a spicy kick.
– **Leftovers:** Leftover pork tenderloin can be stored in the refrigerator for up to 3-4 days. Reheat gently to keep the pork moist, or slice it cold for sandwiches or salads.
### **Conclusion:**
Glazed Bacon-Wrapped Pork Tenderloin is an irresistible, flavorful dish that’s perfect for any occasion. The tender, juicy pork is enveloped in crispy bacon, while the sweet and tangy glaze creates a mouthwatering finish. Whether you’re serving it for a holiday dinner, a special family meal, or a weekend treat, this dish is sure to impress. With its perfect balance of flavors and textures, it’s a dinner that will have everyone coming back for seconds. Don’t wait—give this recipe a try and enjoy a truly memorable meal!
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