Maple Bacon Pork Tenderloin is wrapped in smoky bacon, seasoned with cinnamon and chili powder, and basted with maple syrup for an impressive, yet simple weeknight meal.
- 1 pork tenderloin, about 1 1/2 to 2 pounds
- 10 slices bacon, thinly sliced
- 1 tsp. salt
- 1 tsp. chili powder
- 1/2 tsp. pepper
- 1/4 tsp. cinnamon
- 1/4 cup maple syrup
- Preheat oven to 400˚F.
- Remove any silver skin from the tenderloin following these instructions. Fold the tapered end under and secure with a piece of kitchen twine.
- In a small bowl combine salt, chili powder, pepper, and cinnamon.
- Sprinkle the mixture on all sides of the pork and pat into the tenderloin.
- Arrange bacon strips on the work surface, slightly overlapping along the long edge.
- Lay the tenderloin along edge of the bacon perpendicular to the long edges of the bacon strips and roll tightly making sure the seam is on the bottom. Place in a baking dish.
- Roast for 20 minutes. Brush the maple syrup over the tenderloin reserving some to brush on at the end of cooking.
- Roast 10 more minutes or until an instant read thermometer reads 140˚-160˚F at the thickest part of the tenderloin.
- Brush the remaining maple syrup over the tenderloin. Allow to rest for 10 minutes before slicing.