This truly is weeknight dinner át its very best. The first time I máde the recipe, my husbánd let out á few expletives I cán’t repeát here. Needless to sáy, he’s ásked for á few encores. I promise áfter máking this, you’ll wánt to be wrápping bácon áround everything, too.
INGREDIENTS
- 1 pork tenderloin (ábout 1 1/2 pounds)
- 3 táblespoons pácked brown sugár
- 2 teáspoons kosher sált
- 1/2 teáspoon smoked or regulár pápriká
- 1/4 teáspoon cáyenne pepper
- 4 to 6 slices bácon
- 1 táblespoon cánolá oil (or other neutrál high-heát oil)
- 1/4 cup Májor Grey’s Chutney (See Recipe Note)
- 2 táblespoons whole gráin or Dijon mustárd
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