Bacon Pork Tenderloin with Succotash

SERVES 4-6

1. Preheat oven to 400 F. In a Le Creuset Signature Skillet over low heat, fry bacon until just starting to brown, but still pliable and flexible. Remove from the skillet and place on a plate. Do not drain bacon fat from the pan.
2. In a small mixing bowl, stir together the mustard, brown sugar, thyme and 1 clove of minced garlic in a small mixing bowl. Tuck the tail of the tenderloin under so the thickness of the meat is uniform. Rub the mustard mixture all over the tenderloin to coat. Wrap the bacon strips around the tenderloin, starting at one end and shingling the strips along the length of the meat. Use toothpicks to secure any loose ends of bacon.
3. Place the tenderloin in the skillet and place in the preheated oven. Bake until an instant-read thermometer registers 145 F in the thickest part of the meat, about 15 minutes.
4. Remove skillet from the oven, and place tenderloin on a cutting board tented with foil. Let skillet cool slightly for about 5 minutes, but do not drain drippings from the pan.
5. Add the red onion to the skillet with the pan drippings and cook until onion is starting to brown at the edges, about 5 minutes. Add the remaining garlic and seafood boil seasoning and cook for about 30 seconds until garlic and seasoning are fragrant. Add the butter beans, squash, corn, okra and chicken stock to the skillet and bring to a simmer. Cook until slightly reduced, about 5 minutes.
6. Add the tomatoes and red pepper to the skillet and stir to combine.
7. Turn off the heat and stir in the butter and basil. Season to taste with salt and pepper.

INGREDIENTS

• 12 to 14 thin slices bacon
• 1/4 cup Dijon mustard
• 1 tablespoon brown sugar
• 2 teaspoons dried thyme
• 3 cloves garlic, divided
• 1 pork tenderloin, trimmed
• 1/2 medium red onion, sliced
• 1 teaspoon seafood boil seasoning
• 1 cup butter beans or baby lima beans, cooked
• 1 small yellow squash, sliced into semi-circles
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup okra, sliced on the bias
• 3/4 cup chicken stock
• 1/2 cup grape tomatoes, sliced lengthwise
• 1/2 small red pepper, julienne
• 2 tablespoons unsalted butter
• 2 tablespoons fresh basil, chiffonade
• Salt and pepper to taste