Bacon-Wrapped Pork Tenderloin

Let's Cook

1. Step 1.

   In a small bowl, stir together 2 tablespoons whole-grain Dijon or brown mustard, 1 teaspoon sweet paprika, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Rub the mixture evenly over two 1-pound pork tenderloins (trimmed of silver skin). Set aside at room temperature for up to 30 minutes, or cover and refrigerate for up to overnight.

2. Step 2.

   Preheat the oven to 425°F. For each tenderloin, lay 4 or 5 thin-cut bacon strips on a piece of parchment, parallel and just touching. Fold every other strip halfway back onto itself. Lay 1 bacon strip perpendicular over the strips, snug against the folds, then unfold the strips. Next, fold back the opposite strips, place another perpendicular strip parallel to the first weave, then unfold. Repeat until you have woven in 4 or 5 strips. Adjust the bacon so the strips are snug.

3. Step 3.

   Lay one tenderloin on the end of the bacon lattice closest to you, folding over the thin flap to fit the bacon width. Using the parchment to help, roll the bacon snugly around the tenderloin, positioning it seam side down. Repeat with the second tenderloin.

4. Step 4.

   Place the tenderloins seam side down in a large cast-iron skillet or other heavy ovenproof pan, separated by a few inches. Adjust the bacon so it is snug against the tenderloin. Transfer to the oven and roast until the bacon is browned and crisp and the tenderloin reaches 135°F (medium), 30 to 35 minutes.

5. Step 5.

   About 5 minutes before the pork is done, brush some of the 3 tablespoons warmed honey all over the tops and sides of the tenderloins to form a glaze. Remove from the oven, brush with a little more honey, then let rest in the pan for 10 minutes.

6. Step 6.

   Carefully transfer the tenderloins to a cutting board, carve into thick slices, and serve.