Bacon-Brown Sugar Pork Tenderloin

INGREDIENTS

• 1 pork tenderloin (about 1 1/2 pounds)
• 3 tablespoons packed brown sugar
• 2 teaspoons kosher salt
• 1/2 teaspoon smoked or regular paprika
• 1/4 teaspoon cayenne pepper
• 4 to 6 slices bacon
• 1 tablespoon canola oil (or other neutral high-heat oil)
• 1/4 cup Major Grey's Chutney (See Recipe Note)
• 2 tablespoons whole grain or Dijon mustard

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat to 350°F. Using a sharp knife, remove the silverskin (the silvery-white connective tissue running along the top) from the pork tenderloin. Pat the tenderloin dry with paper towels and set aside.
2. Combine the brown sugar, salt, paprika, and cayenne in a small bowl. Rub all of the mixture into the pork tenderloin. 
3. Wrap the tenderloin with the strips of bacon, securing along the sides with toothpicks.
4. ...............
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