Pork tenderloin brushed with a maple mustard sauce and all wrapped up in bacon.
Set the oven to bake at 225°F/ 105°C (not convection) and adjust the rack to the middle. While the oven preheats, cover the bottom of the baking sheet with foil, place a roasting rack on top and lightly coat with non- stick spray.
Mix well. Reserve 1/4 cup of the glaze to finish the pork loin.
Cut away any excess fat as well as the sinew.
Arrange 10 to 12 slices of bacon slightly overlapping each other at the center of a large piece of plastic wrap. Cover the bacon with another layer of plastic wrap and use a rolling pin to flatten slightly, creating a thinner and more consistent result.
Spread a thin layer of glaze with a brush.
Generously season the pork loin with salt and pepper. Glaze the loin with some of the glaze. Be sure to reserve some glaze to brush the loin after it has been wrapped.
Roll tightly until the tenderloin is completely wrapped.
Transfer the pork loin to the prepared tray and brush the tenderloin until well coated.
Place the pork loin in the preheated oven and cook for 1 hour and 30 minutes or until the bacon begins to darken and the internal temperature reaches 125°F/ 51°C.
Remove the pork from the oven and glaze with some of the remaining glaze. Increase the temperature of the oven to 500°F/ 260°C.
Once the oven has reached the right temperature, continue cooking for 15 minutes or until the bacon is golden brown and the internal temeprature reaches 135°F/ 57°C.
Transfer the pork loin to a heat proof surface and allow it to rest to prevent the pork from drying out by letting the juices redistribute. Turn the oven off.
Slice the pork into 1/2 inch thick slices and transfer to a serving platter.
Once the reserved glaze has been drizzled over, serve the pork with your favorite side.
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