Bacon Brown Sugar Pork Tenderloin

1 pork tenderloin (about 800 g)
3 tbsp packed brown sugar
2 tsp salt
½ tsp SIDS SMOKEY BBQ RUB
¼ tsp cayenne pepper
4-6 slices bacon
1 tbsp rice bran oil
¼ cup chutney of your choice
2 tbsp whole grain or Dijon mustard

Arrange a rack in the middle of the oven and heat to 175°C. Using a sharp knife, remove the silverskin (the silvery-white connective tissue running along the top) from the pork tenderloin. Pat the tenderloin dry with paper towels and set aside.
Combine the brown sugar, salt, SIDS SMOKEY BBQ RUB, and cayenne 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 cast iron frypan, or other ovenproof frypan, over medium-high heat until shimmering. Add the bacon-wrapped tenderloin and sear undisturbed until deep caramel brown, 6-8 minutes. Flip the tenderloin and sear 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 skillet to the oven and cook the tenderloin until the centre registers 60°C, 10-14 minutes.
Remove from the oven, loosely tent with aluminum foil, and set aside to rest for 10-15 minutes to allow the tenderloin to finish cooking and for the juices to redistribute into the meat. Remove the toothpicks and cut crosswise into 12 mm thick slices. Serve with any leftover chutney on the side.