Bacon-Wrapped Pork Tenderloin with Barbeque Sauce and Chipotles
This sure-to-please roast is quick and simple to prepare, but guaranteed to impress. Pork tenderloin is wrapped in bacon and glazed with a smoky, slightly spicy, slightly sweet barbecue sauce.
8 slices bacon
2 (1 lb) pork tenderloins
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
⅓ cup Barbecue Sauce
1-2 Tbsp. chipotle chile in adobo sauce, finely chopped
¼ tsp. ground cumin
Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Line a rimmed baking sheet with heavy-duty foil and place a rack over top.
Microwave bacon between layers of microwavable paper towels on microwavable plate 3-4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise. Precooking bacon ensures that it gets nice and crispy in the time it takes for the tenderloin to cook.
Season tenderloins with salt and pepper; place in pan. Arrange bacon pieces diagonally over top of pork, pressing bacon over sides.
In small bowl, mix barbecue sauce, chipotle chile and cumin. Brush tops of each tenderloin with glaze. Bake tenderloins 30-35 minutes or until meat thermometer inserted in center of pork reads 145°F. Let stand 10 minutes before slicing.
Makes 8 servings.
Cook's Notes:
How to Remove Silverskin: Silverskin should be removed from the pork because it doesn't dissolve the way fat does, and it stays tough and difficult to chew. To remove it, insert the tip of a sharp knife under the silverskin about ½" from one end of the tenderloin. Angle the blade of the knife slightly upward so it will not cut into the meat. Hold on to the piece of silverskin you first slid the blade under and move the knife carefully down the length of the silverskin, keeping it at the upward angle. Once the silverskin is removed from one end, go back to the first ½" and remove that.
Check the pork with a reliable instant-read thermometer to be sure of doneness. Pork must register at least 145°F on a food thermometer inserted into the thickest part of the meat.