Brad's bacon wrapped pork tenderloin w/ hatch chile crema.

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Ingredients of Brad's bacon wrapped pork tenderloin w/ hatch chile crema

1. It's 1 of whole pork tenderloin.
2. It's of Seasoned salt.
3. You need of Garlic powder.
4. Prepare of Black pepper.
5. You need of Paprika.
6. You need 7-8 strips of if bacon.
7. Prepare of Hatch chile crema.

Brad's bacon wrapped pork tenderloin w/ hatch chile crema step by step

1. Pat tenderloin down with paper towels to dry..
2. Liberally coat all sides of tenderloin with seasonings. Place on a plate in the refrigerator for a half hour..
3. Lay out strips of bacon on a cutting board. Overlap slightly. Place tenderloin on bacon and roll to cover. Place on a broiler pan. Add 1/2 cup water to the bottom of the broiler pan. This keeps the rendered fat from smoking up the kitchen, and helps the meat retain moisture..
4. Bake in a preheated oven for 30 to 40 minutes. Keep an eye on the meat's temperature towards the end. The very middle of the tenderloin needs to reach 165 degrees F. Bake until then..
5. As soon as the meat reaches temp, remove from oven and immediately tent with foil. Let rest 5-7 minutes..
6. Place on a clean cutting board and slice. Serve with desired sides and hatch chile and cilantro crema. Enjoy..

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