Imagine a dish that combines the smoky allure of crispy bacon, the bold kick of Cajun spices, and the sweet tang of apricot glaze - all wrapped around a perfectly tender pork tenderloin. This isn't just another recipe; it's a culinary adventure that transforms an ordinary meal into an extraordinary experience. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this Apricot Glazed Bacon Wrapped Cajun Pork is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Cajun
Serves: 4 servings
Ingredients
- 1.5 lbs pork tenderloin
- 8 slices bacon
- 1/2 cup apricot preserves
- 1 tbsp Cajun seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C). Line a large baking sheet with aluminum foil and place a wire rack on top for even cooking and drainage.
- Pat the pork tenderloin dry with paper towels to ensure proper seasoning adherence and better browning.
- Season the pork tenderloin generously with Cajun seasoning, salt, and black pepper, making sure to coat all sides evenly.
- In a small bowl, mix apricot preserves with 1 tablespoon of olive oil to create a smooth glaze. Set aside.
- Wrap the seasoned pork tenderloin with bacon slices, slightly overlapping each slice to ensure complete coverage. Secure bacon with toothpicks if needed.
- Brush the bacon-wrapped tenderloin with half of the apricot glaze, ensuring even coating.
- Heat remaining olive oil in a large skillet over medium-high heat. Sear the bacon-wrapped tenderloin on all sides until bacon begins to crisp, approximately 2-3 minutes per side.
- Transfer the seared tenderloin to the prepared baking sheet with wire rack. Brush again with remaining apricot glaze.
- Roast in preheated oven for 45-55 minutes, or until internal temperature reaches 145°F (63°C) for medium doneness. Baste with additional glaze every 15 minutes.
- Remove from oven and let rest for 10 minutes before slicing. This allows juices to redistribute, ensuring a moist and tender result.
- Slice the tenderloin into 1-inch thick medallions and serve hot, garnishing with extra Cajun seasoning if desired.
Tips
- Pat the pork completely dry before seasoning to ensure maximum flavor absorption and better browning.
- Use a meat thermometer to guarantee perfect doneness - 145°F is the sweet spot for juicy, safe-to-eat pork.
- Let the meat rest after cooking to redistribute juices, preventing dry meat.
- Choose thick-cut bacon for better coverage and crispier texture.
- Don't skip the searing step - it locks in flavor and creates a beautiful caramelized exterior.
- If possible, use fresh apricot preserves for a more vibrant glaze.
- For extra flavor, consider adding a pinch of smoked paprika to your Cajun seasoning mix.
- Use toothpicks to secure bacon if it doesn't want to stay in place during cooking.
- Baste frequently to keep the meat moist and build up layers of delicious glaze.
- Serve immediately after resting for the most impressive presentation and optimal taste.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 18g
Protein: 35g
Fat: 28g
Saturated Fat: 9g
Cholesterol: 120mg
