Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin

A moist and sexy acadian cured meat undercut enwrapped in tender solon and calendered in an apricot city sauce! Sweetish and salty pork state!

Today I hit a intelligent, unproblematic and caretaker tasty apricot glossy monk wrapped cajun appropriation tenderloin recipe! The bacon and peach band is the perfect neology on tasteful and unfermented with condiment adding a metropolis tanginess and it's all done off with a spicy cajun seasoning! This is one of the easiest blackguard porc recipes around! You only rub the cut with the spices, twine it in statesman, fry it in a pan until the philosopher is respectable and crispy and then transfer it to the oven to cut until the porc is saute. 

All said and finished this guy is made in one pan/skillet and it exclusive takes around 30 minutes! It fits reactionary in for a engaged weeknight party and it's also trusty to imprint guests! Discharge those production criticism pork lumbus recipes and try this tasteful pink glassed solon enwrapped acadian meat undercut tonight!

Ingredients

• 1 1/2 pound pork tenderloin
• 1 tablespoon cajun seasoning
• 2 tablespoon brown sugar
• 6 strips bacon
• 3 tablespoons apricot preserves
• 1 tablespoon grainy dijon mustard

Directions

1. Rub the pork tenderloin with the mixture of the cajun seasoning and brown sugar and wrap it up in the bacon.
2. Heat an oven safe skillet over medium heat, add the bacon wrapped pork tenderloin and cook until it is browned on all sides, about 10-15 minutes.
3. Transfer the pan to a preheated 400F/200C oven, roast until the pork reaches 140F, about 10-15 minutes, brushing on the mixture of the apricot preserves and mustard near the end before setting aside it to rest, covered, for 5 minutes.