Orange Chili Glazed Bacon Wrapped Pork Tenderloin
If you are looking for a no nonsense, slightly fancy main dish… you NEED to try this recipe compliments of Juli from PaleOMG.com! It is very easy to prepare and has tons of flavor! The sauce did not thicken as well as I thought it would, so it acted more like an au jus, but nonetheless was very delicious and still effective in keeping the meat juicy. Serve with pistachio topped roasted brussels or any other roasted vegetables – cauliflower, broccoli, or even mixed veggies. You will NOT be disappointed!
For the sauce
• 2 cups orange juice
• ½ cup coconut aminos
• 1 heaping tablespoon honey
• ¼ teaspoon fish sauce
• zest of ½ an orange (about ½ tablespoon of zest)
• ½ teaspoon smoked paprika
• 1 teaspoon chili powder
For the tenderloin
• 1-1½ pound pork tenderloin
• ½ teaspoon fine sea salt
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• ⅛ teaspoon cinnamon
• ½-3/4 pound bacon (about 7-8 strips of bacon)
- Preheat oven to 350 degrees F.
- Place all ingredients for sauce in a large sauté pan over medium heat. Whisk to combine then let reduce for 20-25 minutes. It will reduce by a third and coat the back of a spoon when ready.
- Once sauce is on the stove, mix together spices. Pat tenderloin dry then spread spices evenly on tenderloin. Wrap bacon around tenderloin, securing ends with toothpicks.
- Place a large cast iron skillet over medium-high heat. Once hot, sear bacon wrapped tenderloin on all sides, for about 3-4 minutes per side until bacon is golden brown.
- Once seared, put cast iron skillet directly into oven and bake for 10-12 minutes, until tenderloin reaches an internal temperature of 140 degrees F.
- Let tenderloin rest for 5 minutes then slice and pour orange chili sauce on top.