Bacon-Wrapped Pork Tenderloin with Spice Rub

We're of the opinion that everything tastes better when wrapped in bacon and this spicy pork roast is no exception. The spice rub, which can easily be adjusted to suit your palate, adds plenty of pizzazz to the meat, and the blanket of bacon ensures that the meat stays moist and tender. Best of all, it only requires 15 minutes of effort.

Spice Rub:
2 tsp. garlic powder
½-¾ tsp. ground cayenne pepper
1 tsp. ground paprika
¼ tsp. sea salt
¼ tsp. black pepper, freshly ground
1 tsp. dried thyme

Pork Tenderloin:
1 (1-1½ lbs) pork tenderloin
4-6 thin slices bacon
pure maple syrup (optional)

Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil and place a rack over the pan.

For the Spice Rub:
In a small bowl combine all the spices and mix well.

For the Pork Tenderloin:
Rub the spice mixture all over the pork roast.

Lay the bacon slices on the roasting pan slighly overwrapping the edges. Place the pork over the bacon and wrap it, overlapping the ends. Flip the roast over so the bacon ends are on the bottom. Glaze the bacon with maple syrup, if desired.

Transfer to the oven and roast until the internal temperature reaches 145-150°F (60-70°C); about 30-35 minutes.

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

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.