1 – (2 to 2.5lbs) of pork tenderloin
2 teaspoons of salt
½ teaspoon of paprika
½ teaspoon of Baklouti Fused Olive Oil
1 tablespoon of Chiquitita EVOO
3 tablespoons of Lavender Dark Balsamic Vinegar
4 to 6 slices of bacon
1/3 cup of honey
2 tablespoons of mustard seeds
Combine salt and paprika in a small bowl. Rub the entire mixture on the pork tenderloin and wrap with bacon stripes, secure sides with toothpicks. In a large skillet heat Baklouti Fused Oil and Chiquitita over medium high heat, place tenderloin in skillet and let the sides seal.
In a small bowl combine the Balsamic Vinegar, honey and mustard and generously brush over the top of the tenderloin. Cook on skillet for 10-15 minutes while the Balsamic mixture gets caramelized. Transfer the tenderloin onto a foiled covered baking sheet, wrap with aluminum foil place in oven and bake for 15 minutes so juices can redistribute into the meat. Remove toothpicks, cut and serve.