Congratulations to Heather Smith for Winning the 2009 Cookoff

Ingredients:

5 tbsp FRENCH'S® Honey Dijon Mustard

6 oz Frozen Shoepeg White Corn

2 lb Lean Pork Tenderloin

3 tbsp Clover Honey

8 Applewood Smoked Bacon, slices

2 Roasted Poblano Peppers, finely chopped

4 tbsp Unsalted Sweet Butter, room temperature

6 oz Cream Cheese, room temperature

Directions:

Place 1 and 1/2 cups (6 oz) corn in a strainer, breaking up any large chucks. Remove tenderloins from the package and cut into 2 ½ to 3 inch sections. (This usually results in 8 medallions per 2 lb package.) In a small bowl, whisk together the mustard and honey. Place the medallions in a large zip lock bag and add the mustard and honey mixture to the pork. Close the bag and mix it around until all the pieces of pork are evenly coated. Place in the refrigerator. While pork is marinating, place the Poblano Peppers under the broiler, about 4-6 inches from coils and turn frequently, until brown and blistery on all sides. Remove and place in a brown paper bag. In a large 14 in. skillet, cook bacon over med. high heat about 5-6 minutes, making sure to remove from skillet while still pliable. Place on a paper towel to drain. Take the peppers from the bag and remove skin and seeds. Finely chop and add to medium size mixing bowl. Add the butter, cream cheese and corn. Mix until thoroughly combined. Remove pork from refrigerator and wrap the outside of each pork medallion with one strip of bacon. Use a toothpick to keep bacon in place. Place tenderloins, cut side down, in a large shallow rectangular baking dish. Top each with 2 heaping Tablespoons of creamy corn mixture. Place in a pre-heated, 400 degree oven for 30-35 mins. or until the pork reaches an internal temperature of 160 degrees. Remove from pan and serve.
For purposes of this recipe, I used Niman Ranch Applewood Bacon and Green Giant Frozen Shoepeg White corn, no sauce.