Wrapping pork in bacon is a total power move. Pork wrapped pork. If you've ever had my Piggy Stuffed Hog Burger then you'll know I love the pork on pork on pork on pork combination. For this recipe, I wanted to add a little something extra to the porky flavor. Honey mustard was a natural conclusion...because why not. So, I let the tenderloin marinate while I salivated over my super porky future. Seriously so much pork, I feel like a piggy bank. Hehe.
And once again, my totally unoriginal theory that bacon tastes good with everything held strong with this recipe's results. Hoo-rah!
This little piggy went to the market. This little piggy went to the bank. And this little piggy went on top of another little piggy which then went into my carnivorous mouth. I should write children's books.
- 2 tbsp dijon mustard
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1/2 tsp garlic powder
- 2 pork tenderloins, about 1 lb each
- 12 oz. package of bacon
- Whisk together the dijon mustard, coconut aminos, apple cider vinegar, honey and garlic powder. Place the tenderloins in a large ziplock bag and pour the marinade over it. Seal the bag, mix it around to cover the tenderloins and refrigerate for at least 4 hours.
- Preheat your oven to 350 and line a baking sheet with aluminum foil.
- Remove your marinated tenderloins to the baking sheet and begin wrapping the bacon all the way around the pork. Secure the bacon with toothpicks wherever necessary.
- Place in the oven for 1 hour.
- Remove, slice, eat.