MISSISSIPPI PORK TENDERLOIN WITH PEACH PRESERVES

Pork Tenderloin with Peach Preserves

2 (1 to 1½-pound) pork tenderloins
¼ cup packed brown sugar 
1 teaspoon salt
1 teaspoon paprika
½ teaspoon cayenne pepper
¼ teaspoon cumin
10 strips bacon
1 tablespoon oil
½ cup peach preserves
½ cup Grey Poupon mustard

Preheat oven to 350 degrees. With a sharp knife, trim tenderloins, removing silver skin. Wash tenderloins and pat dry; set aside. In a bowl, combine brown sugar, salt, paprika, cayenne pepper, and cumin. Rub mixture onto both tenderloins. Wrap each tenderloin with 5 strips bacon, securing with toothpicks. In a large cast iron skillet, heat oil until sizzling. Add tenderloins and brown until bacon is caramelized, about 6 to 8 minutes per side. In a bowl, combine peach preserves and mustard. Brush over tenderloins. Place in oven, and cook until meat thermometer inserted in thickest part reads 140 degrees, about 10 to 14 minutes. Remove from oven, tent with foil, and let rest for 15 minutes. Cut into slices, and serve with pan sauce.
Yield: 8-10 servings