Add To Favorites
Adapted from "Cooking Plan It"
Preheat the oven to 400 degrees. Pat dry the tenderloin, then season with salt and pepper. Heat a large sauté pan and olive oil over medium-high heat. Place the pork tenderloin in the pan with the folded end on the bottom. Oil should sizzle when you add the pork. Sear until the first side is nicely caramelized, about 3-4 minutes, then rotate and sear the other sides are seared, about 2-3 minutes per side.
Prepare a sheet pan with a layer of parchment paper. Lay the bacon crosswise on the parchment. Overlap the slices slightly to form a solid sheet of bacon. You want the “sheet” to be as long as the tenderloin so it will cover completely from end to end. Place the jam in a small microwave-safe bowl. Microwave on high for 20-30 seconds until it’s slightly thinned out and spreadable. When the tenderloin has cooled slightly, use a pastry brush to spread the jam all over. Place the tenderloin on top of the bacon strips and wrap the ends around the pork, forming a neat little package. Flip the tenderloin over so the seam side faces down on the sheet pan.
Bake tenderloin for about 20-25 minutes, or until an instant-read thermometer reads 140 degrees. Remove the pork from the oven, cover loosely with foil and let it rest for 10 minutes before slicing. Slice the tenderloin crosswise into 1 or 1 1/2 inch thick medallions.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.