Bacon wrapped pork tenderloin topped with peach chutney is a savory-sweet dish that combines smoky, salty bacon with the bright, tangy flavor of peach chutney. The recipe involves a pork tenderloin seasoned with Herbs de Provence and wrapped with bacon slices, roasting it, then serving it with a peach chutney. You can purchase peach chutney or use our Peach Chutney Recipe.
Heat oven to 250 degrees
Trim fat from loin, if needed. Season with sugar and salt. Wrap in plastic wrap and refrigerate for at least an hour and up to 24 hours.
Remove from wrap and season with pepper and Herbs de Provence.
Lay bacon on a cutting board, overlapping the slices. Place the roast in center of bacon slice, wrap the roast with bacon. Transfer to a foil lined baking sheet greased with oil. Bake for 30 minutes or until internal temperature is 90 degrees.
Remove roast from oven. Increase oven temperature to 475 degrees. Remove two tablespoons of chutney liquid and drizzle over bacon. Return roast to oven for 15- 20 minutes. Internal temperature should be about 130 degrees. Transfer from pan to wire rack to rest for 15 minutes. Transfer to carving board and slice into ½ inch slices. Ladle peach chutney over sliced roast.
Equipment:
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Bacon Wrapped Pork Tenderloin with Peach Chutney
Wrapping this tenderloin in bacon and topping it with homemade peach chutney is makes a wonderful holiday or Sunday dinner.
Ingredients
Instructions
- Preheat oven to 250 degrees
- Trim fat from loin, if needed. Season with sugar and salt. Wrap in plastic wrap and refrigerate for at least an hour and up to 24 hours.
- Remove from wrap and season with pepper and herbs.
- Lay bacon on a cutting board, overlapping the slices. Place the roast in center of bacon slice, wrap the roast with bacon. Transfer to a foil lined baking sheet greased with oil. Bake for 30 minutes or until internal temperature is 90 degrees.
- Remove roast from oven. Increase oven temperature to 475 degrees. Remove two tablespoons of chutney liquid and drizzle over bacon. Return roast to oven for 15- 20 minutes. Internal temperature should be about 130 degrees. Transfer from pan to wire rack to rest for 15 minutes. Transfer to carving board and slice into ½ inch slices. Ladle peach chutney over sliced roast.