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Bacon keeps the pork a bit moist--as pork tenderloin can dry out if it reaches 150ºF
Main Dish
5 slices Bacon
1 pork tenderloin (1 lb.)
1/4 tsp. cracked black pepper
Glaze
1/4 cup packed brown sugar
2 Tbsp. apple juice or orange juice or water
1 tsp. Dijon mustard or any mustard
Dash ground nutmeg (optional)
1. Heat oven to 400ºF.
2. Wrap bacon around tenderloin; place in foil-lined pan sprayed with cooking spray. Sprinkle with pepper.
3. Bake 20 min. or until cooked to 135ºF.
4. Meanwhile, bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally.
5. Brush meat with sugar mixture. Bake 10 min. or until tenderloin is done (145ºF). BE VERY CAREFUL NOT TO OVERCOOK - all ovens cook a different speeds and this lean meat is not very forgiving. Remove from oven; cover loosely with foil. Let stand 3 min. before slicing.
Tip: If Bacon is not done but pork is done, you can cook a bit more over a burner on medium rotating tenderloin
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