Easy Dinner...Bacon Wrapped Pork Tenderloin with a Maple Syrup and Dijon Mustard Glaze

This week I am going to share with you recipes to make a complete meal that not only looks impressive, but is super easy. Even if you have little kitchen experience these recipes will make you look like a pro. These recipes are perfect for entertaining . Most of the work can be done before your guests arrive. I'll share one recipe each day. Today's recipe is for a bacon wrapped pork tenderloin with a maple syrup and Dijon mustard glaze. Pork tenderloin is a very lean meat and can become dry if overcooked. Wrapping the pork in bacon solves this problem. This recipe is very forgiving. Even if you overcook your pork slightly it will still be moist and tender. Pork needs to reach a internal temperature of at least 160 degrees to be safe to eat. Check it with a meat thermometer.


Bacon Wrapped Pork Tenderloin with a Maple Syrup and Dijon Mustard Glaze

1 pork tenderloin, trimmed of any silver skin
4-5 strips of bacon, enough to wrap the tenderloin
3 tbs Dijon mustard
3 tbs maple syrup, preferably Grade B
salt and pepper, to taste


Preheat the oven to 400 degress. Season the pork tenderloin with salt and pepper. Wrap the bacon around it and place in a roasting pan. Place pan in the preheated oven. While the pork tenderloin cooks, mix together the Dijon mustard and maple syrup. Cook for 20-25 minutes. Remove the pork tenderloin from the oven. Brush with the glaze and place under the broiler. Reserve a couple tablespoons of the glaze for serving. Broil for a couple minutes, until the bacon gets some good color. Watch it closely the glaze will burn. Remove from the oven. Let the meat rest about 10 minutes before slicing. Do Ahead: Up to eight hours before cooking prepare the pork tenderloin and mix up the glaze. Store in the fridge until time to cook.