If the bacon-wrapped part of this pork tenderloin dish didn’t already win you over, maybe the glaze of apple juice, brown sugar and Dijon mustard will.
What You Need
Original recipe yields 4 servings
5 slices OSCAR MAYER Natural Smoked Uncured Bacon
1 pork tenderloin (1 lb.)
1/4 tsp. cracked black pepper
1/4 cup packed brown sugar
2 Tbsp. apple juice
1 tsp. GREY POUPON Dijon Mustard
dash ground nutmeg
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Let's Make It
Heat oven to 400ºF.
Wrap bacon around tenderloin; place in foil-lined pan sprayed with cooking spray. Sprinkle with pepper.
Bake 20 min. or until cooked to 135ºF. Meanwhile, bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally.
Brush meat with sugar mixture. Bake 10 min. or until tenderloin is done (145ºF). Remove from oven; cover loosely with foil. Let stand 3 min. before slicing.
Substitute ground red pepper (cayenne) for the black pepper.
Cook Once, Eat Twice
Cook 2 tenderloins. Serve 1 tenderloin. Cool remaining tenderloin. Wrap tightly in plastic wrap, then in heavy-duty foil. Freeze for another use, such as a hearty salad or wrap sandwich.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.