Bacon Wrapped Pork Tenderloin

Step 1

Preheat the oven to 400℉. Cover a rimmed baking sheet with foil and then top with a oven safe cooling rack.

Step 2

Remove as much of the fat as possible from the tenderloin, simply pulling it off with your fingers. To remove the silver skin, (a strip of fat that looks like packing tape), slip the knife blade just under the silver skin, making a “tab” to hold on to. Then, holding the tab taut with one hand, run the blade of the knife under the membrane, keeping it angled away from the meat. Try to take off only silver skin, leaving the meat behind.

Step 3

Season the pork tenderloin liberally with the seasoned salt. Rub the salt into the surface of the pork tenderloin and then shake off any excess.

Step 4

Lay the pork tenderloin over the strips of bacon. Wrap the bacon tightly around the pork tenderloin, trying to not overlap bacon, so that the bacon will evenly cook and become crispy.

Step 5

Place pork tenderloin on prepared pan, bacon seam side down. Combine the maple syrup and cayenne pepper and brush over top of the bacon.

Step 6

Insert a digital thermometer inside pork tenderloin and roast until a thermometer reaches 145 degrees F.  This is about 18-22 minutes.

Step 7

Remove the pork from the oven and let rest for 10 minutes before slicing and serving.