Bacon-Wrapped Pork Tenderloin with Brown Sugar and Apricot

Bacon wrapped pork tenderloin is what's been missing from your life. Some may say this dish is pork squared, as in, to the 2nd degree. But we consider it to be weeknight dinner salvation to the nth degree. It's economical, it's easy, it's on the table in less than 45 minutes, and it'll earn you accolades galore.

1 (1 lb) pork tenderloin
2 Tbsp. light brown sugar
1 Tbsp. ground paprika
1 Tbsp. black pepper, freshly ground
1 Tbsp. coarse sea salt
2 tsp. chili powder
⅛-⅛ tsp. ground cayenne pepper
4-6 slices thin-cut, applewood smoked bacon
2 Tbsp. extra-virgin olive oil
6 oz apricot preserves
2 oz sweet hot mustard
½ Tbsp. rosemary leaves, finely chopped

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

Trim the pork of any excess fat and rip off the silvery membrane if it's still attached. (Just grab one end of the membrane with your fingertips - it can be slippery, so you may want to grip it through a paper towel - and rip. If the membrane won’t budge, start at the end you're grasping and slip the blade of a sharp knife between the membrane and the meat. Angle the blade so its edge is turned against the membrane at a 45° angle, and slide the blade along the length of the tenderloin.)

In a small bowl, combine the brown sugar, paprika, black pepper, salt, chili powder, and cayenne. Pour half the rub in an airtight container and reserve for another use, such as on more pork tenderloin, chicken, burgers, even steak.)

Rub the pork generously with the rest of the spice mixture. Fold the tapered end of the pork back under the rest of the tenderloin a little bit, just to the point where the whole tenderloin is a uniform thickness. Wrap the pork in strips of bacon, overlapping the pieces and making certain they fit snugly around the pork and tightly tucking the ends underneath the tenderloin to hold them in place. Secure the ends of the bacon strips in place with toothpicks.

Heat the oil in a roasting pan or a large ovenproof skillet over medium-high heat. Sear the pork until it's brown on all sides, about 6-8 minutes total. Transfer the pan to the oven and roast the tenderloin until the core temperature registers 145°F (63°C) for medium, about 15-20 minutes, or 155°F (68°C) for medium-well, 25-30 minutes. (The pork will continue to rise in temperature after it comes out of the oven.)

While the pork is cooking, whisk together the apricot preserves and mustard in a small saucepan. Warm the mixture over medium-low heat until it begins to bubble, about 5 minutes. Remove the pan from the heat and stir in the rosemary. Pour all but a few Tbsp. glaze from the pan into a small serving dish.

A few minutes before the pork is ready to come out of the oven, spoon the few Tbsp. glaze left in the saucepan evenly over the meat. Continue cooking just long enough to warm the glaze.

Cover loosely with foil and let rest for 10-15 minutes before slicing.

Serve the pork with the remaining glaze on the side.

Makes 4-6 servings.

Cook's Notes: Cooking time will vary depending upon the size of the roast. Always use a meat thermometer to check that pork is properly cooked. 145°F is a bit pink in the middle (medium) and 160°F is cooked through (well done). Just remember, whatever your final target temperature is, take the roast out five degrees before that and let it coast to its final doneness while wrapped tighly in foil.