This is super easy dish to prepare and cook, and all of the ingredients are available at Los Mercados. Our in-house smoked bacon and the fresh orange juice and brown sugar glaze help to zip-up the flavor of the mild pork tenderloin.
If you do not want to turn on the oven, this can be done on the grill, just wrap in foil for the first 30 minutes. Check temperature, remove foil when it reaches 150 degrees and then brush on the glaze and finish cooking.
Cook Time: 60 minutes
2 pork tenderloins, about 2 pounds/ 1 kilo
Salt, pepper and garlic powder- season lightly. (if using garlic salt, instead of garlic powder, eliminate salt.)
8 slices bacon (four for each tenderloin)
1/2 cup brown sugar
2 Tablespoons fresh squeezed orange juice. (Juice of one small orange)
1 tablespoon Dijon or grainy mustard
dash of cinnamon and a dash of chili pepper powder (any type you have on hand, cayenne, chili, arbol, etc.)
Heat oven to 375°.
Line a 13×9-inch baking dish with foil; lightly spray with nonstick cooking spray.
Sprinkle tenderloin with the seasoning blend. Wrap bacon around the pork tenderloins and arrange in the baking dish. (With ends of bacon placed under the tenderloin.)
Blend glaze ingredients in a saucepan over medium heat. Cook, stirring, until the mixture comes to a boil. Remove from heat and set aside.
Bake the pork for 40 to 45 minutes, or until temperature registers 150° on an instant-read thermometer inserted in the thickest part of the meat. Brush the pork generously with the glaze mixture and continue baking for about 15 minutes, until the bacon is crisp and the temperature reaches 160°. Let rest for 5 minutes before slicing.
This dish is great with any variety of side dishes. We suggest our carrot salad, three bean salad, macaroni and cheese, creamed corn or twice baked stuffed potatoes.