You will need:
1 pound pork tenderloin
2 teaspoons sugar
11⁄2 teaspoons coarsely ground black pepper
1 teaspoon coarsely ground sea salt
1⁄2 teaspoon ground coriander
1⁄2 teaspoon ground cumin
4 strips smoked bacon
1 tablespoon Wesson vegetable oi
1 tablespoon balsamic vinegar
In a small bowl, combine sugar, pepper, salt, coriander and cumin. Rub pork with spices on all sides and wrap in plastic wrap. Refrigerate 4 hours or overnight. Preheat oven to 375 degrees. Lightly spray a baking dish with vegetable cooking spray.
Remove pork from plastic and tie every 3 or 4 inches with butcher string. Tuck the thinner tail ends for uniform thickness. Wrap bacon slices around pork in between string and tuck underneath. Place pork on baking dish and combine oil and vinegar. Rub on pork and insert meat thermometer. Place in oven and allow to roast until pork reaches desired doneness (160 degrees). Let stand 10 minutes before slicing. Serve warm.
Yield: 4 servings