For the glaze, in a small saucepan, combine brown sugar, vinegar flour, and mustard, whisk to combine and heat until just boiling.
Taste and adjust. sprinkle in red pepper.
Taste and adjust to your liking.
As stated below, spoon half over the pork after it has been cooking 30 minutes, 10 minutes later, repeat with the remaining.
For The Pork
Preheat your oven to 350 degrees.
Drizzle 1 TBS grapeseed or olive oil and ½ TBS of chili oil (if you don’t have chili oil just use all grapeseed or olive oil) into your oven-safe pan and swirl to coat the bottom of the pan.
Combine chili powder, paprika, salt, and pepper in a small bowl and blend it with your fingertips until incorporated (reserve 1 teaspoon of the rub and sprinkle that over the top after you have wrapped it with the bacon).
Rub the mixture all over your pork, then wrap the pork with the bacon right on your prepared pan. As you wrap the pork tenderloin make sure the ends of the bacon are tucked under the pork. Overlap the bacon slices (somewhere between ⅛ and ¼ of an inch), so they won’t separate as they cook.
Pop it into the oven and cook for 30 minutes, then spoon ½ of the glaze over-top (get every spot) and bake for 10 minutes more, then drizzle remaining glaze over-top and bake an additional 10-15 minutes or until your pork is done to your liking (cook time will vary by size, weight & girth of your meat).
NOTES
See next page
