Jamaican Jerk Pork Filet Mignon

• 3 lbs boneless pork loin
• 8 slices bacon
• 1 teaspoon extra virgin olive oil
• 2 tablespoons onion powder
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 1 tablespoon ground thyme
• 1 1/2 teaspoons ground allspice
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground red pepper
• 8 tablespoons fruit chutney

1. To make Jerk Seasoning, mix all spices together and set aside.
2. Preheat oven to 400u0b0F.
3. Remove fat cap and silver skin ( I used a filet knife).
4. Cut loin across grain into 3/4" to 1" filet mignons.
5. Wrap a slice of bacon around circumference of filets, secure with toothpick(s).
6. Sprinkle and rub Jerk Seasoning on both sides of filets. Left over seasoning can be stored in an air tight container.
7. Coat iron skillet (or other oven ready pan) with olive oil (spray on pan coating can be used instead) to high heat on stove.
8. Fry both sides of the filets until well browned (about 2 minutes per side).
9. Put browned filets and skillet into preheated oven.
10. Bake 20 minutes or until internal temp of filet is 160u0b0F.
11. Remove from pan and let stand 5 minutes.
12. Garnish with 1 Tbsp of fruit compote per serving.

pork loin, bacon, extra virgin olive oil, onion powder, sugar, kosher salt, ground thyme, ground allspice, ground cinnamon, ground red pepper, chutney

Taken from www.food.com/recipe/jamaican-jerk-pork-filet-mignon-199119 (may not work)