Thursday, January 17, 2013

Bacon-Wrapped Maple Pork

I love meals that are easy enough for a busy weeknight, yet tasty and impressive enough to serve guests. In my humble opinion, this one meets both ends.

I happened to have some apple butter on hand from a recipe I'd made over the holidays. I'm aware it contains sugar and isn't paleo unless you make your own. It's a pretty small amount used here, but if that's a concern for you I would suggest subbing in unsweetened applesauce instead.

We enjoyed our pork with a delicious carrot and sweet potato custard that I'll be sharing tomorrow.
Bacon-Wrapped Maple Pork

1.5-2 lb. pork tenderloin
6 slices nitrite-free bacon
3 tbs. apple, mango or pumpkin butter
2 tbs. maple syrup or raw honey
1/4 tsp. chili powder
1/2 tsp. allspice
salt & pepper

Preheat oven to 325. Cook bacon in a skillet for 5 minutes, so that it's just starting to brown but not too crisp (it will cook more in oven).

Combine fruit butter through allspice in a small bowl. Season pork with salt and pepper, and brush 1/2 of the glaze mixture all over the meat. Wrap bacon strips around pork and secure with toothpicks.

Place meat on a greased broiling pan and put in oven for 30 minutes, or until thoroughly cooked. Spread remaining 1/2 of glaze over meat halfway through cooking.

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