Ingredients
1 Pork Tenderloin (1 1/2 lbs)
8-10 Strips Bacon (No nitrates)
1 Tbsp. Grainy Dijon mustard
2 Tbsp. Honey
2 Tbsp. Heavy creamÂ
1 teaspoon Sea salt and fresh pepper
Fresh rosemary sprigs
Instructions
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Preheat the oven to 375° F and prepare a baking tray with parchment paper. Set it aside.
- Mix the honey, mustard and heavy cream in a small bowl. Set it aside.
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Season the pork liberally with salt and pepper.
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Wrap the tenderloin from tip to tip in bacon and place it in the prepared baking pan.
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Brush the bacon with the prepared honey mustard mixture and then arrange rosemary leaves around it.
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Bake it until the tenderloin is cooked through. Baking time may vary, depending on the oven used and tenderloin size. For reference my tenderloin was 1 1/2 lbs and took 45 minutes to be juicy and evenly cooked.