That's right. We took pork, and wrapped it in BACON. So other than the obvious, what makes this recipe so special?! Usually recipes wrap a single pork tenderloin in bacon, which is tricky since the pork tends to cook through before the bacon is crisp. Here, we take two tenderloins and line them up, then wrap. The result is that the bacon gets nice and crisp just in time for the pork to be cooked through!
What you need
1 pound Brussels sprouts, trimmed and halved 1 red onion, halved and thinly sliced coarse salt and freshly ground black pepper 10 strips bacon 2 pork tenderloins (about 2- 2 1/2 pounds total) 2 tablespoons Tessemae’s BBQ 2 tablespoons Tessemae’s Honey Mustard ½ cup dried cranberries
What you do
Heat your oven to 400F. Toss Brussels Sprouts and onion slices on a large rimmed baking sheet. Season with salt and pepper and set aside.
Line bacon slices up on a cutting board, slightly overlapping. Place both pork tenderloins down the middle so that they are firmly pressed together. Line them up thick end to thin end, so that the resulting piece of meat is evenly thick (see video). Season the pork all over with salt and pepper.
Wrap the bacon around the pork tenderloins and roll them over so the bacon is seam side down. Lift the bacon wrapped pork onto the baking sheet of Brussels sprouts.
In a small bowl, mix together the BBQ and Honey Mustard. Spread the mixture over the bacon.
Roast the pork until bacon is browned and an instant read thermometer inserted in the thickest end registers 145F, about 40 minutes. (Make sure the thermometer goes into a tenderloin, not in between.) Toss the veggies once about halfway through. If they are over-browning, push them in towards the pork and away from the edge of the pan.
Remove the pork from the oven and transfer to a cutting board. Let rest at least 5 minutes before slicing. Serve over the roasted veggies, with more Honey Mustard or BBQ.