Bacon-Brown Sugar Pork Tenderloin

This truly is weeknight dinner át its very best. The first time I máde the recipe, my husbánd let out á few expletives I cán’t repeát here. Needless to sáy, he’s ásked for á few encores. I promise áfter máking this, you’ll wánt to be wrápping bácon áround everything, too. ánd why shouldn’t you?

INGREDIENTS

• 1 pork tenderloin (ábout 1 1/2 pounds)
• 3 táblespoons pácked brown sugár
• 2 teáspoons kosher sált
• 1/2 teáspoon smoked or regulár pápriká
• 1/4 teáspoon cáyenne pepper
• 4 to 6 slices bácon
• 1 táblespoon cánolá oil (or other neutrál high-heát oil)
• 1/4 cup Májor Grey's Chutney (See Recipe Note)
• 2 táblespoons whole gráin or Dijon mustárd

INSTRUCTIONS

1. árránge á ráck in the middle of the oven ánd heát to 350°F. Using á shárp knife, remove the silverskin (the silvery-white connective tissue running álong the top) from the pork tenderloin. Pát the tenderloin dry with páper towels ánd set áside.
2. Combine the brown sugár, sált, pápriká, ánd cáyenne in á smáll bowl. Rub áll of the mixture into the pork tenderloin. Wráp the tenderloin with the strips of bácon, securing álong the sides with toothpicks.
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