Bacon-Wrapped Pork with Meyer Lemon and Honey
Serves: Makes 8 to 10 servings
- ½ cup honey
- 1 teaspoon Meyer lemon zest
- 1 cup fresh Meyer lemon juice
- 1½ tablespoons unsalted butter
- 3 teaspoons chopped fresh thyme, divided
- ¾ teaspoon salt, divided
- ¾ teaspoon ground black pepper, divided
- 2 tablespoons olive oil
- 1 (1½-pound) package pork tenderloins
- 1 (16-ounce) package bacon
- 2 Meyer lemons, sliced ¼ inch thick
- Garnish: Meyer lemon slices, fresh thyme
- Preheat oven to 425°. Spray a wire rack with cooking spray; place rack on a large rimmed baking sheet.
- In a small saucepan, cook honey, lemon zest and juice, butter, 2 teaspoons thyme, and ¼ teaspoon each salt and pepper over medium-high heat, stirring frequently, until thickened, 7 to 8 minutes.
- In a small bowl, stir together oil, remaining 1 teaspoon thyme, and remaining ½ teaspoon each salt and pepper; rub all over tenderloins. Wrap tenderloins with bacon, and secure with wooden picks, cutting off excess bacon and reserving for another use. Arrange lemon slices on prepared rack. Place tenderloins on lemon slices, and brush with honey mixture.
- Bake until a meat thermometer inserted in thickest portion of pork registers 160°, 35 to 40 minutes, brushing with honey mixture every 10 minutes. Let stand for 10 minutes before slicing. Garnish with lemon and thyme, if desired.