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1
Make the rub.
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2
Mix together the mustard, garlic and thyme in a small bowl.
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3
Set aside to let flavors blend while you prepare the pork.
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4
Insert a thin-bladed knife into the pork tenderloin in several places and slide the garlic slivers into the slits.
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5
It should go in easily if you use the knife as a shoe-horn.
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6
Add a lot or a little garlic, depending on how much you love garlic.
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7
I add a lot.
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8
Rub pork with the mustard rub and massage it into the meat.
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9
Season with a little salt and pepper.
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10
Lay the six the strips of bacon side by side on a work surface.
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11
Slip a long piece of kitchen twine under each piece of bacon.
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12
Top each slice with the red onion slices.
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13
Set the tenderloin on top of the bacon, at one end.
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14
Roll up the meat and the bacon at the same time so that you have a bacon wrapped tenderloin.
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15
Now for the hard parttying it up.
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16
Thats why its best to have twine already under the bacon so you dont have to struggle with it like I did.
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17
Tie the kitchen twine around the bacon slices, to hold everything in.
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18
After you tie everything in place top it with the whole thyme sprigs and tie one last time.
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19
Or you could try tucking it into the twine.
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20
Wrap the tenderloin in Saran Wrap and refrigerate it for about a half hour.
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21
You can skip this step if youre in a hurry.
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22
Preheat oven to 350 F. Heat an oven-proof heavy pan over medium high heat on the stovetop and add olive oil.
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23
I used my cast iron skillet.
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24
Sear meat on medium high heat, turning it over a few times.
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25
Brown it nicely on all sidesthe bacon should be crispy.
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26
Then put the pan into the preheated 350 F oven.
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27
Bake until a meat thermometer reaches 170 F, about 20 minutes.
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28
Remove the tenderloin from the oven and let it rest for at least 5-10 minutes.
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29
This will help keep the meat juicy.
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30
Slice the tenderloin and remove the twine and thyme stems.
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31
And most importantly, enjoy.
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32
You can also deglaze the pan with either white wine or chicken broth and make a nice au jus for the pork.
