• 1 pork tenderloin (c. 500g)
  • 5 slices of back bacon
  • Black pepper
  • 2 tbsp apple juice
  • 1 tsp Dijon mustard
  • 50g brown sugar


  • Heat oven to 200C
  • Wrap bacon around the tenderloin, so the fat is on the outside
  • Bake for around 20 minutes. Meanwhile, mix the apple juice, mustard and sugar, and bring it to the boil
  • Glaze the meat, then bake for another 10 minutes
  • Cover loosely with foil and let stand for 5 minutes before slicing