Bacon Wrapped Pork Tenderloin

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• 16 slices bacon
  Ingredient note

  Source: 16 slices bacon
• 2 pounds pork tenderloin
  Ingredient note

  Source: 2 pounds pork tenderloin
• 6 Tablespoon yellow mustard
  Ingredient note

  Source: 6 Tablespoon yellow mustard
• 1/2 cup brown sugar
  Ingredient note

  Source: 1/2 cup brown sugar
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• 1/2 teaspoon black pepper
  Ingredient note

  Source: 1/2 teaspoon black pepper
• 1 Tablespoon fresh thyme (finely chopped)
  Ingredient note

  Source: 1 Tablespoon fresh thyme (finely chopped)
• 2 cloves garlic (minced)
  Ingredient note

  Source: 2 cloves garlic (minced)
• 1/4 teaspoon cayenne pepper
  Ingredient note

  Source: 1/4 teaspoon cayenne pepper

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil for easy clean-up. Pat pork dry with paper towels.
2. In a small bowl, mix the mustard, brown sugar, salt, pepper, thyme, garlic, and cayenne pepper. Measure 6 tablespoons of sauce into another bowl, then set the remaining sauce aside to serve with the pork later.
3. Use a pastry brush to brush the 6 tablespoons of sauce all over the pork tenderloins. Wrap each pork tenderloin with 8 pieces of bacon, slightly overlapping each piece and tucking the ends of the bacon under the tenderloin or securing with toothpicks if needed.
4. Bake for 25-30 minutes, until the pork reaches 140 degrees F when tested with an instant read digital meat thermometer.
5. Turn the oven to broil, and broil 2-3 minutes, just until the bacon on the top of the wrapped tenderloins is crisp.
6. Remove from the oven and tent with foil. Let the meat rest for 5-10 minutes, during which time the temperature will continue to rise another 5 degrees to 145 degrees F when tested with an instant read digital meat thermometer.
7. Slice and serve with the reserved mustard sauce on the side.