Bacon-Wrapped Pork Tenderloin @SavannahCooks

Y'all, this recipe uses FOUR ingredients.  Seriously.

I attended a cooking class/demonstration at Kitchens on the Square in Savannah (one of my Before I'm 30 tasks!) this weekend.  KoTS is one of my favorite stores, and I can't help but want to buy a half dozen things every time I'm there.  (And I totally did, after this class...)  But I loved the cooking demonstration!  So when I got home, I decided to try one of the recipes we learned, the Bacon-Wrapped Pork Tenderloin.

Mustard

Bacon-Wrapped Pork Tenderloin (serves 8)  Recipe by Kitchens on the Square
Ingredients
1 (1-lb.) pork tenderloin (I used a honey mustard-seasoned center loin by Hormel)
2 T. coarse stone ground mustard
3-4 bacon slices, cut in half (I used center-cut bacon)
1/2 cup brown sugar (I didn't use that much)

Bacon!

Instructions
Preheat oven to 425 degrees (F).
Using a basting brush, coat the tenderloin evenly with mustard.
Wrap the pork in bacon, and place on a baking sheet. (Line the sheet with aluminum foil or a Silpat!)
Bake at 425 degrees for 25 minutes, or until a meat thermometer inserted into thickest portion registers 155 degrees.
Remove the pork from the oven and distribute a layer of brown sugar over the top of the loin.
Increase oven temperature to Broil.  Broil pork 3-5 minutes, watching the sugar brown on the top.

Mmmm.... brown sugar.

Remove from oven, making sure thermometer reads 160 degrees, and let stand 10 minutes.
Slice pork and serve!  (I like to slice along with the bacon strips.)



Oh, and I discovered a new foodie store in Savannah!  The Salt Table is a great spice and tea destination...  I loved so many things (habanero sugar?!), and the prices are reasonable too!  You can tell the owners and workers are passionate about what they do, and I really like the layout.