Maple glazed, bacon wrapped pork tenderloin

Pork tenderloin wrapped with bacon and glazed with maple syrup….Yum!

welcome back to our kitchen um I just wanted to take a quick moment and say thank you so much to mark mankin and all the volunteers down at the new milford youth agency for having us do an interview and show us how their gigantic boiler works very impressive they’ve been making maple syrup for over 25 years there and they’ve got a terrific product what we did was we brought home some of their wonderful grade b maple syrup that’s I find that’s best for for baking cooking because it has a more intense maple flavor and a little less of the sugar that’s in the grade a you go grade A for pancakes and waffles and things like that but um anyway what we’re doing here today is we’re going to do a bacon-wrapped maple and sage-infused pork tenderloin that is so easy it comes together in no time and I hope you enjoy it so super simply take a pork tenderloin that’s been trimmed they have a product at the store I just wanted to kind of say hormel makes an always tender brand that I really don’t care for it it’s pumped with a saline solution and i found that no matter you know I’ve had it a couple times and you just taste that that sort of salt flavor and it’s not very good you would kind of ruin your recipes so go for a nun bride uncured up pork tenderloin just plain anyway um what we’ll do is going to take one clove of garlic it’s been chopped real fine rub it on them on the tenderloin and then take our are pretty little fresh sage leaves lay them over in a nice little pattern no stems just leaves and and take two strips of bacon wrap them all around the total line and what I do on on the ends of the tenderloins there’s a little sort of flat end I always tuck that under so that when you’re done you have a nice even sized sort of package that way it cooks and roasts evenly you don’t have a hooked end part or tip and roll that right around keeping those sage leaves intact and then take a nice crack of fresh black pepper and just a little sprinkle of salt going to get a lot of salt from the bacon so I don’t need to go too heavy on the salt and then take sheet pan then on a sheet pan and then glaze it for some of that wonderful maple syrup and this is going to take about what 15 20 minutes in the oven 425 degrees so what we’re going with tonight it’s a good hot oven sear it well crisp up the bacon and then get that tenderloin roast it just right bout halfway through about 10 to 15 minutes through the cooking process take it back out of the oven glaze it with a little bit more of the maple syrup and pop it in to finish I’m going to go for 160 degree internal temperature that’s when we know it’s done and if you have an instant-read thermometer that’s that’s the best way to go so doesn’t get any quicker than that for sure I hope you enjoy okay so here we have our wonderfully cooked pork tenderloin perfect temperature 160 on an instant-read thermometer and what we’re going to do is we’re going to let this sit about 10 minutes if you take we tent it with a little bit of oil keep it warm and keep it off to the side if you go right in and slice into a into any cut of meat without letting it rest for a few minutes all the juice runs right out so this ensures that our dinner will be nice and moist