INGREDIENTS
1 lb
pork tenderloin
2 tbsp
light brown sugar
1 tbsp
paprika
1 tbsp
black pepper
1 tbsp
coarse salt
2 tsp
chili powder
1/8 tsp
cayenne pepper
6 slices
applewood smoked bacon
2 tbsp
olive oil
6 oz
apricot preserves
2 oz
mustard
1/2 tbsp
rosemary leaves