I almost always have a pork tenderloin in my fridge. They are quick and easy to make and to me they are like chicken. You can cut them into medallions and fry them, you can cook it whole on the stove top, in the oven or on a grill. They marinate very quickly and can take on a lot of flavor.
Since the tenderloin does not have a lot of fat, I prefer to have it with a sauce or marinate it to give a deep layer of flavor.
Recently at a cooking class, one of my students mentioned a bacon wrapped tenderloin and it got me thinking. I had recently received some Peach Hot Honey from Red Clay Hot Sauce and immediately thought it would go well with pork and bacon. What is always better than one pork? The answer is two types of pork.
You do not need the honey from Red Clay Hot Sauce, but I do love the balance of sweet and heat. Throw in the peach and it is fabulous. You can shop their site here and use the code BONVIVANT for 15% off.
Here is the recipe. I hope you enjoy. If you try it, I would love if you would tag me if you share on social media.
Combine the cumin, pepper, salt and paprika. Rub the pork tenderloin with the mixture seasoning and wrap it up in the bacon. Secure with toothpicks if needed
Heat an oven safe skillet ( I love my cast iron pan for this dish) over medium heat, add the bacon wrapped pork tenderloin and cook until it is browned on all sides, about 10-15 minutes.
Transfer the pan to a preheated 400F oven, roast until the pork reaches 140F, about 10-15 minutes. Combine the honey, preserves and mustard. Brushing on the mixture near the end of cooking before setting aside it to rest, covered, for 5 minutes.