Gallery
Suppliers Directory
Our Info

See What's In Store For You

Herbal lotions and potions, handmade confections, wood, paper and fabric crafts - see a sample of our wares in this gallery.

Learn more about our vendors

 

Hours​:

Tuesday Wednesday Friday

10am to 5pm

Thursday 11am to 7pm

Saturday  10am to 3pm

(Closed Sunday and Monday)

 

Address:

82 Hwy 9 North

Suite4

Mill Spring NC 28756

Phone:

828-894-8028

© 2023 by ORGANIC. Proudly created with Wix.com

Join us on Facebook

  • w-facebook
  • Twitter Clean
  • w-googleplus

Bacon-Brown Sugar Pork Tenderloin

December 7, 2015


Serves 4

 

 

  • 1 pork tenderloin (about 1 1/2 pounds)

  • 3 tablespoons brown sugar

  • 2 teaspoons kosher salt

  • 1/2 teaspoon smoked paprika (regular can be substituted)

  • 1/4 teaspoon cayenne pepper

  • 4 to 6 slices good-quality bacon

  • 1 tablespoon canola oil (or other neutral high-heat oil)

  • 1/4 cup Major Grey's Chutney (See Recipe Note)

  • 2 tablespoons whole grain or Dijon mustard


Preheat the oven to 350°F. Remove the silverskin (the silvery-white connective tissue running along the top) from the pork tenderloin with a sharp knife. Pat the tenderloin dry with paper towels and set aside.

Combine the brown sugar, salt, paprika, and cayenne in a small bowl. Rub all of the mixture into the pork tenderloin. Wrap the tenderloin with the strips of bacon, securing along the sides with toothpicks.

Heat the canola oil in a large cast iron skillet, or other oven-proof skillet, over medium-high heat until sizzling. Add the bacon-wrapped tenderloin and sear — do not disturb it while it's searing — until deep caramel brown, about 6 to 8 minutes. Flip the tenderloin and continue searing until the other side is browned.

Mix the chutney and mustard in a small bowl and brush generously over the top of the tenderloin. Transfer the skillet to the oven and cook the tenderloin until a probe thermometer reads 140°F, approximately 10 to 14 minutes.

Remove from the oven and loosely tent with foil. Rest for 10 to 15 minutes to allow the tenderloin to finish cooking and for the juices to redistribute into the meat. Remove toothpicks and slice into 1/4- to 1/2-inch pieces for serving. Serve with any leftover chutney on the side.

Recipe Note
You can find Major Grey's Chutney at most grocery stores, or purchase it online. You can also substitute another favorite chutney or jam.

Please reload

Recent Posts

January 8, 2018

November 14, 2017

September 22, 2016

April 15, 2016

Please reload

Search By Tags
Please reload

Follow Us
  • Facebook Classic
  • Twitter Classic
  • Google Classic
This site was designed with the
.com
website builder. Create your website today.
Start Now