Sweet and Saucy Pork Tenderloin

Welcome back to the All Things Southern kitchen, friends. I’m bringing y’all my Sweet and Saucy Pork Loin today. It’s another recipe that I really, really thought was in the archives already. But, I guess it’s a good thing y’all don’t pay me for thinking, ‘cause I checked and it’s not there. We can fix that, though! Six simple ingredients and this is going to be one of my 1-2-3 step wonders for a melt in your mouth tasty pork tenderloin. Let me walk you through it.

• 1 small (2-3 pound) pork tenderloin
• 1/2 pound peppered bacon
• 1 tablespoon Tony Chachere’s
• 1 teaspoon pepper
• 1/4 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 small jar Apricot preserves

First step, we’ll stir together a tablespoon of Tony Chacheres’, a teaspoon of pepper, and a teaspoon of garlic powder and rub this really well into a pork loin. That’s one! Then we’ll take a half a pound of peppered bacon, wrap the individual pieces around our tenderloin and set it in a heavy cast iron skillet. That’s two! And last, we’ll take a small jar of Apricot preserves and spoon the fruit over the top of our tenderoin. That’s three! We’ll cook it uncovered for 45 minutes to an hour in a 350 degree oven or until a meat thermometer inserted into it reads 150 degrees. (The temp will rise another ten degrees or so while it rests.)

That’s it! You can broil it briefly if you’d prefer a little crunchier bacon finish. I do. Oh, and if you want a sauce, just deglaze the skillet with a bit of chicken broth, wine or liquid of your choice. YUM! Sweet and Saucy Pork Tenderloin. That’s good eating—from the All Things Southern kitchen to yours!