Bacon-Wrapped Pork Tenderloin

• 5 slicesOSCAR MAYER Bacon
• 1 pork tenderloin (1 lb.)
• 1/4 tsp. cracked black pepper
• 1/4 cup packed brown sugar
• 2 Tbsp.apple juice
• 1 tsp. GREY POUPON Dijon Mustard
• Dashground nutmeg

1. HEAT oven to 400u0b0F.
2. WRAP bacon around meat. Place in foil-lined pan sprayed with cooking spray; sprinkle with pepper.
3. BAKE 20 min. or until internal temperature reaches 135u0b0F when tested in center with meat thermometer. Meanwhile, bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally. Remove from heat.
4. BRUSH meat with glaze. Bake 10 min. or until done (145u0b0F); cover loosely with foil. Let stand 5 min. before slicing.
5. Kraft Kitchens Tips
6. Substitute
7. Substitute ground red pepper (cayenne) for the black pepper.
8. Cook Once Eat Twice
9. Cook 2 tenderloins; wrap 1 tightly in plastic wrap, then in heavy-duty foil. Freeze for use later in a hearty salad or wrap.

slicesoscar mayer bacon, pork tenderloin, cracked black pepper, brown sugar, tbspapple juice, poupon, nutmeg

Taken from www.epicurious.com/recipes/member/views/bacon-wrapped-pork-tenderloin-50163617 (may not work)