Bacon-Wrapped Rosemary Pork Tenderloin with Maple Mustard Glaze

Directions

1. Arrange one rack in oven to the middle position and one rack about 4 inches under the broiler element. Preheat the oven to 450°F. Line a rimmed baking sheet with foil and brush lightly with oil.

2. In a small saucepan, combine the maple syrup, 1 tablespoon mustard, molasses and vinegar. Bring to a boil over medium-high heat. Reduce heat to medium and cook at a low boil for about 2 minutes, until slightly thickened. (Glaze will continue to thicken as it sits.) Remove from heat.

3. In a small bowl, combine remaining 1 tablespoon mustard, olive oil, rosemary, garlic, salt and pepper. Fold thin tip of each tenderloin under about 2 inches to create uniformly shaped roast. Brush the mustard-garlic mixture all over the pork tenderloins.

4. Arrange 6 bacon slices on large piece of plastic wrap, parallel to counter’s edge, overlapping them slightly to match length of one of the roasts. Place roast in center of bacon, perpendicular to slices. Pull one edge of the plastic wrap over the roast and press down to help the bacon adhere to the roast. Gently peel that side of the plastic wrap back. Pull the other side of plastic wrap over, bringing the bacon up and around sides of roast, overlapping ends of slices as needed. Place tenderloin on a prepared baking sheet, with the ends of the bacon on the bottom and gently remove plastic wrap. Repeat with remaining roast. Brush both tenderloins with half of the maple-mustard glaze, reserving the remaining half.

5. Place pan on the middle rack and roast until an instant-read thermometer inserted into thickest part of tenderloin registers 130°F to 135°F for medium, about 18 to 25 minutes. Remove from oven. Set oven to Broil. Brush tenderloins with remaining half of the glaze. Place pan on the top rack and broil for 2 to 4 minutes, until the bacon is browned and slightly crispy on top. Let rest at least 10 minutes before slicing.