APRICOT GLAZED BACON WRAPPED CAJUN PORK TENDERLOIN

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4

Mouthwatering and simply satisfying! Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin is super easy to prep with only six ingredients. Ready in no more than thirty minutes, the sweet and salty flavour of this tenderloin with an added tang thanks to the added mustard is honest perfection, every bite is unlike no other.

Made in a single pan/skillet and ready in no time, this recipe no doubt fits perfectly for a busy weeknight dinner and more than impressive to serve to your entire family and guests. Serve this crazy delicious tenderloin with your favourite side.

I’ve been making this for years now. Already shared the same recipe with a lot of people that rated this straight five stars. Once you try this, I am pretty sure that you’ll drop your boring roast pork loin. This easy recipe is one hundred per cent a keeper and a must! Include this on your family’s favourite dinner rotation and your family will thank you every day.

Ingredients

1 1/2 lb pork tenderloin

1 tbsp cajun seasoning

2 tbsp brown sugar

6 strips bacon

3 tbsp apricot preserves

1 tbsp grainy dijon mustard

How to make Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin

Step 1: Mix the Cajun seasoning and brown sugar. Rub this on the pork tenderloin, then wrap the tenderloin in bacon.

Step 2: Add the bacon-wrapped pork tenderloin to an oven-safe skillet. Cook over medium heat for about 10 to 15 minutes until all sides are brown.

Step 3: In a preheated 400 degrees F or 200 degrees C oven, transfer the pan and roast the tenderloin for about 10 to 15 minutes until the internal temperature of the meat reads 140 degrees F. Near the end of cooking, brush the pork with the apricot preserves and mustard. When done, remove from the oven and allow to rest for at least 5 minutes, covered.

Nutrition Facts:

Calories 361 | Fat 10.2g (Saturated 3.4g, Trans 0) | Cholesterol 135mg | Sodium 619mg | Carbs 15.2g (Fiber 0, Sugars 11.3g) | Protein 48.8g