I tried something new with pork tenderloin today. Whisk together 1 tablespoon brown sugar, 1 tablespoon Dijon mustard, and 1 teaspoon cinnamon. Using your hands or a spoon, smear the mixture all over the 1 pound tenderloin. Wrap the tenderloin with bacon so ends are underneath. Add some freshly ground pepper to the top. Place on a parchment paper-lined baking sheet. Roast in a 500F oven for approximately 20 minutes, or until the internal temperature is 145F.
As you can see from my picture, the bacon curled up on me a bit, so you could secure it with toothpicks or dry spaghetti, if you choose. It didn’t really matter to me, because my family doesn’t care too greatly about presentation. Regardless of how the finished product looked, it was absolutely delicious!