Bacon-Wrapped Pork Tenderloin

Ingredients

• 1 lb. pork tenderloin, patted dry

• 2 (1 oz. each) slices bacon, halved lengthwise

• 1 tsp. kosher salt

• 1/2 tsp. black pepper

• 1 Tbsp. unsalted butter

• 1/4 cup (2 oz.) bourbon

• 2 Tbsp. apple cider vinegar

• 1 Tbsp. unsulphured molasses

• 1/2 tsp. Dijon mustard

• 1/2 tsp. chopped fresh rosemary

Preheat oven to 400°F. Cut pork tenderloin into 4 equal portions (about 2 1/2 inches thick). Gently pat down to flatten to about 1 3/4 inches thick. Wrap 1 bacon half around outside edge of each pork filet, securing with a wooden pick. Sprinkle pork evenly with salt and pepper

1. Melt butter in a medium (10-inch) cast-iron skillet over medium-high. Add the wrapped pork to skillet, bacon side down. Cook, turning occasionally, until bacon is browned, about 6 minutes. Turn filets cut side down; cook, undisturbed, until browned, about 4 minutes. Flip filets; transfer skillet to oven. Bake in preheated oven until a thermometer inserted into thickest portion of pork registers 145°F, 8 to 10 minutes. Remove from skillet, and place on a plate (do not wipe skillet clean); let rest 5 minutes.

2. Add bourbon to skillet; cook over medium-high about 30 seconds, scraping bottom of skillet to loosen any browned bits. Stir in apple cider vinegar, molasses, and Dijon mustard; cook, stirring often, until slightly thickened, 1 to 2 minutes. Remove from heat; stir in rosemary. Remove and discard wooden picks; return pork to skillet, and spoon sauce over pork.