Yep. This recipe is the bomb! You are in for a special treat - Bacon Wrapped Pork Tenderloin with Peach Glaze. Pork tenderloin is always quick and easy dinner idea since they cook so quickly due to being a very lean, yet super tender, cut of pork.
Prep Time: 15 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 35 minutesminutes
Servings: 6servings
Calories: 576kcal
Ingredients
2pork tenderloins, about 1 lb. each
1 1/2Tbs.Tony Chachere's Creole Seasoning
3Tbs.dark brown sugar
1lb.sliced center-cut bacon
1/2cuppeach preserves or jam
2Tbs.spicy brown mustard
Instructions
Preheat oven to 400 degrees F. In a small saucepan, combine peach preserves with brown mustard; reserve.
In another small bowl, combine creole seasoning with brown sugar. Using your fingers, rub the prepared mixture evenly over each tenderloin, then use 6-7 strips of the bacon to wrap each tenderloin, gently stretching each bacon strip a bit as you wrap it around the tenderloin; over lap the bacon just a bit to hold it in place. (Can use toothpicks to hold the bacon in place, if needed.)
Preheat a large cast iron skillet (love my traditional 12" Lodge Cast Iron Skillet for this recipe, btw) over medium high heat; when skillet is nicely hot, add the wrapped tenderloins and brown each one on all sides, using a pair of long-handled tongs to turn.
Place the skillet of tenderloins (make sure they aren't touching each other) into the preheated oven on the center rack. Roast the tenderloins, uncovered, until the internal temperature at the center of each one is 145 degrees F, 15-20 minutes, checking the internal temperature at 15 minutes. Use an instant-read meat thermometer to check the temperature for the best results.
Remove the tenderloins from the oven; cover the skillet with foil, letting tenderloins rest for 5 minutes covered. Meanwhile, warm the peach preserves mixture over low heat until warm.
Remove the foil and slather each tenderloin with the preserved peach preserve mixture. Slice tenderloins into medallions and serve at once.