INGREDIENTS
• 2 to 2.5lbs of pork tenderloin
• 2 tsp salt
• ½ tsp paprika
• 1 Tbs EVOO

For the Sauce:
3 Tbs Gettysburg Olive Oil Co. Lavender White Balsamic
4 to 6 slices of bacon
1/3 cup honey
2 tablespoons of mustard

DIRECTIONS

Preheat oven to 350 degrees F.
Combine salt and paprika in a small bowl. Rub the entire mixture on the pork tenderloin and wrap with bacon stripes, secure sides with toothpicks. In a large skillet heat Extra Virgin Olive Oil over medium high heat, place tenderloin in skillet and let the sides seal.

​In a small bowl combine the lavender white balsamic, honey and mustard and generously brush over the top of the tenderloin. Cook on skillet for 10-15 minutes while the Balsamic mixture caramelizes. Transfer the tenderloin onto a foiled covered baking sheet, wrap with aluminum foil place in oven and bake for 15 minutes so juices can redistribute into the meat. Remove toothpicks, cut and serve.