Pork tenderloin is such a great cut of meat, both for it’s wonderful flavour and easy preparation. This recipe is slightly less carefree than just whacking it in the oven… but the effort is absolutely worth it… as my husband never tires of telling me, pork on pork can never end badly. I can’t help but agree.
Preheat the oven to 180°C. Pat the tenderloin dry with paper towels and set aside.
Combine the brown sugar, salt, and paprika in a small bowl. Rub all of the mixture into the pork tenderloin. Wrap the tenderloin with the strips of bacon, securing along the sides with toothpicks.
Heat the oil in a large ovenproof pan over medium-high heat until sizzling. Add the bacon-wrapped tenderloin and sear — do not disturb it while it's searing — until deep caramel brown, about 6 to 8 minutes. Flip the tenderloin and continue searing until the other side is browned.
Mix the chutney and mustard in a small bowl and brush generously over the top of the tenderloin. Transfer the pan to the oven and cook the tenderloin until a meat thermometer reads 63°C, approximately 10 to 14 minutes.
Remove from the oven and loosely tent with foil. Rest for 10 to 15 minutes to allow the tenderloin to finish cooking and for the juices to redistribute into the meat. Remove toothpicks and slice into 1/4- to 1/2-inch pieces for serving. Serve with any leftover chutney on the side.