Bourbon-Glazed, Smoky Bacon-Wrapped Pork Tenderloin
Time to complete
1 hour, 10 minutes
Serving size
4
Print
What You Need
Ingredients
Preparation
Smoky bacon-wrapped pork is at home with an apple-infused bourbon sauce and warm spices. It only takes two steps to make this hearty meal in our roasting pan. The clever use of bacon drippings to add deep flavor to Brussels sprouts means nothing is wasted.
MAKE THE GLAZE
- Combine bourbon, sugar, vinegar, tamari, mustard and garlic in a HexClad 2QT Hybrid Saucepan and bring to a boil. Reduce heat to medium and simmer until mixture is sticky and just coats the back of a spoon, stirring occasionally, about 15 minutes. There should be about ½ cup of glaze. Season with salt and pepper and keep warm.
ROAST THE PORK AND VEGETABLES
- Preheat oven to 400ºF. Pat pork dry with paper towels and season all over with salt and pepper. Wrap tightly with bacon slices, overlapping the slices slightly, and keeping the bacon seams on the bottom. Heat the small roasting pan over medium-high heat. Add the bacon wrapped pork and cook, turning a few times until browned all over, about 3 minutes per side. Remove pork to a tray.
- Carefully, as the roasting pan will be hot, season the sweet potatoes and brussels with salt and pepper in the bottom of the pan (without the rack) and toss with the ginger, nutmeg and oil. Roast the sweet potatoes and brussels for 15 minutes.
- Remove the roasting pan from the oven and nestle the pork in the center of the pan. Spoon or brush the pork with some of the glaze. Roast until a thermometer inserted in the thickest part of the tenderloin reads 140ºF and the potatoes and brussels are tender, 15 to 20 minutes more. Remove from the oven and spoon more glaze over the pork. Let rest for 10 minutes. Slice pork and serve with vegetables and any remaining glaze drizzled over top.
