Bacon-Wrapped Pork Tenderloin (with pineapple glaze)
To make the glaze whisk together the pineapple juice, honey and mustard. Set aside ’til needed.
Prepare your pork by gently paring the silvery skin off it. Season heavily with salt then heat the coconut oil in a frying pan to a very high heat. Sear the meat, browning it for a few minutes on each side.
Remove and brush generously with the glaze. Wrap carefully with the bacon. My joint was small so it took about three rashers. You want to completely cover the pork as the bacon will shrink during cooking.
Put in the oven at 450 and bake for 10 minutes. Remove, baste and put back in the oven for a further 15 minutes. Remove and check the temperature. If it’s reached around 150F, it’s fine just baste once more and let rest. If not, baste and put back in for 5 minutes.
Let it rest for 5-10 minutes before slicing.