Preheat oven to 400 degrees. Line a rimmed baking pan with foil. Spray a wire rack with Hy-Vee nonstick cooking spray; place rack in pan.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Fancy up your pork tenderloin by wrapping it in bacon and brushing it with a homemade bourbon-maple-mustard sauce.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1¼-to 1½-lb.) Hy-Vee Midwest pork tenderloin | ||
| ¼ tsp. Hy-Vee garlic salt | ||
| ⅛ tsp. Hy-Vee black pepper | ||
| 10 slice(s) slices Hy-Vee naturally hickory-smoked uncured bacon | ||
| 2 tbsp. Hy-Vee Select 100% pure maple syrup | ||
| 1 tbsp. Hy-Vee dark brown sugar, packed | ||
| 1 tbsp. bourbon | ||
| ⅛ tsp. Hy-Vee Dijon mustard |
Things To Grab
- Rimmed baking pan
- Wire cooling rack
- Meat thermometer
- Silicone pastry brush
Directions
Pat pork tenderloin dry. Sprinkle with garlic salt and black pepper. Wrap bacon around tenderloin. Place on prepared rack. Roast, uncovered 20 minutes.
Combine maple syrup, dark brown sugar, bourbon, and dijon mustard. Roast 15 to 20 minutes more or until done (145 degrees), brushing occasionally with glaze. Let stand 3 minutes. Cut into slices and serve.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 110mg
- Sodium: 460mg
- Total Carbohydrates: 10g
- Protein: 35g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 15%