Description
This pork tenderloin is wrapped in crispy bacon, coated with bold Cajun seasoning and brown sugar, then glazed with a sweet and tangy apricot-mustard sauce. It’s the perfect balance of smoky, spicy, and sweet in every bite.
Ingredients
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1½ pounds pork tenderloin
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1 tablespoon Cajun seasoning
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2 tablespoons brown sugar
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6 strips bacon
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3 tablespoons apricot preserves
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1 tablespoon grainy Dijon mustard
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with foil and set a rack on top.
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Pat the pork tenderloin dry with paper towels. In a small bowl, mix Cajun seasoning and brown sugar. Rub the mixture evenly over the entire surface of the pork.
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Wrap the pork tenderloin with bacon, slightly overlapping each strip. Secure with toothpicks if needed.
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Place the bacon-wrapped pork on the prepared rack, seam side down. Roast for 25–30 minutes, or until the internal temperature reaches 140°F (60°C).
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Meanwhile, in a small saucepan over low heat, stir together apricot preserves and Dijon mustard until smooth and warm.
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Brush the glaze generously over the pork during the last 5–10 minutes of baking.
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Broil on high for 2–3 minutes at the end to crisp up the bacon, watching closely to prevent burning.
- Let rest for 5–10 minutes before slicing and serving.
Notes
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For even cooking, trim any silver skin from the pork before seasoning.
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You can substitute peach or orange preserves if apricot is unavailable.
- Use a meat thermometer for best results—overcooking will dry out the tenderloin.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Southern, American