Ingredients
5 slicesOSCAR MAYER Bacon
1 pork tenderloin (1 lb.)
1/4 tsp. cracked black pepper
1/4 cup packed brown sugar
2 Tbsp.apple juice
1 tsp. GREY POUPON Dijon Mustard
Dashground nutmeg
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Compact sous vide circulator with app — Bluetooth control, 1100W
Complete guide to curing, smoking, sausage making
Hickory chunks — classic American barbecue smoke flavor
Weighted press for flat bacon, smash burgers, panini contact
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HEAT oven to 400°F. WRAP bacon around meat. Place in foil-lined pan sprayed with cooking spray; sprinkle with pepper. BAKE 20 min. or until internal temperature reaches 135°F when tested in center with meat thermometer. Meanwhile, bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally. Remove from heat. BRUSH meat with glaze. Bake 10 min. or until done (145°F); cover loosely with foil. Let stand 5 min. before slicing. Kraft Kitchens Tips Substitute Substitute ground red pepper (cayenne) for the black pepper. Cook Once Eat Twice Cook 2 tenderloins; wrap 1 tightly in plastic wrap, then in heavy-duty foil. Freeze for use later in a hearty salad or wrap.