Bacon-Brown Sugar Pork Tenderloin
- 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
- 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.
- Combine the brown sugar, salt, paprika, and cayenne in a small bowl. Rub all of the mixture into the pork tenderloin.
- Wrap the tenderloin with the strips of bacon, securing along the sides with toothpicks.
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