heat balsamic to a boil reduce to medium while whisking, cook until liquid decreases by half, it will become syrupy and sweet. I used 1 Cup of Vanilla & Fig Balsamic and omitted the honey.
Remove from brine, pat dry and wrap with bacon. Preheat saute pan and cook pork on all sides, evenly to set bacon.
Remove from pan and set on a baking sheet into a 350 degree oven for 5 minutes (or longer depending on the size of the tenderloin)
Pork should register 145 on a thermometer. Sound too low?? Read the new guidelines for cooking pork that just came out this year. Mix honey and balsamic reduction together and brush onto cooked pork.
Remove from oven and brush with glaze again. Let rest for a few minutes before slicing.
Heat the sugar and salt until smooth, take off heat and let cool otherwise the sugar will crystallize when it hits the cold water. Place tenderloin in brine add ice to cover. Let brine for at least 1 hr.
Don’t be afraid of the ‘bacon wrapping’ part, I promise there is little skill involved here. Tip: use cold bacon don’t let it get soft, line them up evenly and tightly roll and tuck, searing in a well heated pan will fuse the bacon together and give you a nice layer to protect your meat from drying in the oven. Remember the key is not to overcook.