This is the kind of thing I will make when I am trying to be fancy, but I am too tired to think or be very creative.  “Big meat” is always incredibly impressive for dinner, yet it is probably the easiest thing to prepare on any dinner menu.  It typically takes the longest to cook, but there generally is not much prep work involved. I had to use the bacon; it was beckoning to me from the meat cooler at Fred Meyer.  Bacon is kind of like salt.  It improves the flavor of just about everything it comes in contact with, even pork!

Speaking of big meat (since Thanksgiving is two weeks from tomorrow), I used to be so intimidated by the thought of cooking a large turkey until about two years ago when I found this” fool proof” recipe from Cook’s Illustrated.  Cooks Illustrated really does its homework!  I absolutely love their periodicals!  It is one of the few recipes I don’t deviate at all from because, among other things, they’ve really perfected roasting a holiday turkey.

-1.5 to 3 lbs. pork tenderloin

-12 to 16 oz. thick cut bacon (I used Falls Brand. It is incredibly flavorful, delicious, and local to me.)

– ½ c. champagne Dijon mustard

-S & P

-cooking spray

Line a heavy duty cookie sheet with foil.  Top foil lined cookie sheet with a metal cooling rack.  Spray cooling rack with cooking spray.  Arrange bacon on cooling rack, layering width wise, overlapping each slice by approximately 1/8 to ¼ inch.  After the bacon is arranged, paint it with the mustard. Lay the pork tenderloin on top of the bacon, sprinkle with S & P.  Wrap each slice around the pork and secure each one with a toothpick.  Place bacon wrapped pork in middle of oven.  Broil (500°F) for 1 hour, turning pork over every 15 minutes.  Turn oven down to 400° F and cook for 30 more minutes (or until an instant read thermometer reads at least 150 to 160°F) turning once after 15 minutes.   If bacon gets too brown cover with foil during cooking.  After you have reached the desired temperature, remove the pork from the oven, tent with foil, and let rest for 10 to 20 minutes.  Slice and EAT!!!