INGREDIENTS
6
slices Applewood smoked bacon, thin cut
1 lb
Pork tenderloin
1/2 tbsp
Rosemary, leaves
1/2
jar 2 ounces sweet hot mustard, sweet hot
6 oz
Apricot preserves
1 tbsp
Black pepper, freshly ground
2 tbsp
Brown sugar, light
1/8 tsp
Cayenne pepper
2 tsp
Chili powder
1 tbsp
Paprika
1 tbsp
Salt, coarse
2 tbsp
Olive oil