1 tablespoon Dijon mustard
1 teaspoon dried thyme
Salt and pepper to taste
Directions
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together honey, soy sauce, minced garlic, olive oil, Dijon mustard, dried thyme, salt, and pepper.
Place the pork tenderloin in a large resealable bag or a shallow dish and pour the marinade over it. Ensure the tenderloin is well-coated and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Remove the pork from the marinade and pat it dry with paper towels. Reserve the marinade for later use.
Wrap the bacon slices around the pork tenderloin, securing with toothpicks if necessary.
Place the bacon-wrapped pork tenderloin on a baking sheet lined with aluminum foil or parchment paper.
Bake in the preheated oven for 25-30 minutes, until the internal temperature reaches 145°F (63°C).
While the pork tenderloin is baking, pour the reserved marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer for about 5 minutes, until it thickens slightly.
During the last 5 minutes of baking, brush the thickened marinade over the bacon-wrapped tenderloin.
Once cooked, remove the pork from the oven and let it rest for 5 minutes before slicing.
Sprinkle a little baking soda, toothpaste and vinegar on the stained floor and you will see magical results in just 3 minutes.
Learned this dish from my Amish friend, and it’s absolutely divine
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