Ingredients:

  • 1 (approx. 1 to 1.25 lbs) pork tenderloin, trimmed of silver skin
  • 8 to 10 slices standard-cut bacon
  • 1 Tablespoon packed brown sugar
  • 1 Teaspoon smoked paprika
  • 1 Teaspoon garlic powder
  • ½ Teaspoon dried thyme
  • ½ Teaspoon salt
  • ½ Teaspoon freshly ground black pepper
  • 2 Tablespoons pure Grade A Dark maple syrup
  • 1 Tablespoon Dijon mustard
  • 1 Teaspoon apple cider vinegar

Instructions:

  1. Pat the pork tenderloin completely dry with paper towels. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, dried thyme, salt, and black pepper to create the dry rub. Generously coat the entire surface of the pork with the rub, pressing it in firmly.
  2. Lay the bacon slices out slightly overlapping on a clean work surface. Place the rubbed tenderloin at one end and tightly wrap the bacon around the pork, ensuring the slices overlap neatly to cover the meat entirely. Trim excess bacon if necessary.
  3. Whisk together the maple syrup, Dijon mustard, and apple cider vinegar in a small bowl until smooth. Set aside.
  4. Preheat your air fryer to 380°F (195°C) for 5 minutes.
  5. Place the bacon-wrapped tenderloin seam-side down into the air fryer basket. Cook for 12 minutes.
  6. Carefully remove the basket, flip the tenderloin over using tongs, and brush generously with half of the prepared maple glaze.
  7. Continue cooking for another 8–13 minutes, brushing with the remaining glaze halfway through this second cooking period. The pork is ready when the internal temperature reaches 145°F (63°C) in the thickest part.
  8. Transfer the tenderloin to a cutting board and let it rest, tented loosely with foil, for 5 to 10 minutes before slicing.
  9. Slice the tenderloin into thick medallions (about ¾ inch thick) and serve immediately.