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Instructions:
- Preheat the oven to 400°F (205°C). Line a baking dish or sheet with foil.
- Pat the pork dry and rub it evenly with Dijon mustard.
- In a small bowl, combine the brown sugar, smoked paprika, garlic powder, salt, black pepper, and cayenne if using.
- Press the sugar-spice mixture evenly over the entire surface of the pork.
- Wrap the bacon slices tightly around the pork, slightly overlapping, and tuck the ends underneath.
- Place the pork seam-side down in the prepared baking dish and drizzle lightly with maple syrup or honey.
- Bake uncovered for 40 to 45 minutes, until the bacon is crisp and the pork reaches an internal temperature of 145°F (63°C).
- For extra caramelization, broil for 2 to 3 minutes at the end, watching closely to prevent burning.
- Remove from the oven and rest for 10 minutes before slicing.
Variations
- Use pork tenderloin for a leaner, quicker-cooking version.
- Add ground cumin or chipotle powder for a deeper smoky profile.
- Swap brown sugar for coconut sugar for a darker caramel note.
- Brush with barbecue sauce during the last 10 minutes for a glaze-style finish.
Tips
- Thick-cut bacon works best and crisps more evenly.
- A rack set over the baking pan allows bacon fat to drip away for maximum crispness.
- Do not skip the resting time; it keeps the pork juicy.
- Use a meat thermometer to avoid overcooking and drying out the pork.
