Instructions
Step 1: Preheat your oven to 400°F (200°C) and lightly grease a baking dish or line with foil./n
Step 2: Pat the pork tenderloins dry and season with salt, pepper, paprika, and thyme./n
Step 3: Wrap each tenderloin with bacon slices, slightly overlapping them to cover the surface./n
Step 4: Heat olive oil in a skillet over medium-high heat and sear the wrapped tenderloins on all sides until lightly browned./n
Step 5: In a small bowl, mix garlic, brown sugar, honey, Dijon mustard, and soy sauce to create the glaze./n
Step 6: Place the seared tenderloins in the baking dish and brush generously with the glaze./n
Step 7: Roast in the oven for 25–30 minutes, brushing with more glaze halfway through./n
Step 8: Cook until the internal temperature reaches 145°F (63°C), then remove from the oven./n
Step 9: Let the meat rest for 5–10 minutes before slicing to retain juices./n
Step 10: Slice into medallions and serve with extra glaze drizzled on top.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F (165°C) until warmed through, or slice and reheat gently in a skillet to keep the bacon crisp.
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