Bacon Wrapped Pork Tenderloin

If bacon is the little black dress of the culinary world, then Bacon Wrapped Pork Tenderloin is the show-stopping gown that turns heads at every party. With juicy, savory, and herbaceous flavors, it’s a favorite in my kitchen. With just 5 simple ingredients plus salt and pepper, it’s a recipe I often turn to when I need a restaurant-worthy main course in less than an hour. It’s versatile enough for both weeknight dinners and special occasions, and can be prepped a day ahead – perfect for when you’re managing multiple dishes at once.

What sets this recipe apart are a few key elements. First, a no-fail method for wrapping bacon evenly around the tenderloin. Second, rubbing the pork with an aromatic blend of olive oil, rosemary, and garlic before it’s wrapped in bacon infuses it with flavor. And finally a technique I swear by, roasting it on an oven-safe rack inside a rimmed baking sheet so the bacon crisps evenly on all sides.

This recipe was spot on!!! I served with pureed garlic potatoes and spicy quince chutney I made from our tree. That combo of the sweet tart chutney with the salty bacon pork and herbs was magic. Thank you so much for the recipe.

sandra

Ingredients for Bacon Wrapped Pork Tenderloin

• Bacon: Choose bacon that’s evenly cut and not too thick, so it wraps smoothly around the tenderloin and crisps up well. I find that center-cut bacon works best for this recipe.
• Pork Tenderloin: Look for a tenderloin that’s pinkish-red, with minimal marbling. It should feel firm when you press it.
• Olive Oil: Choose an extra virgin olive oil that smells fresh and fruity for a nice flavor boost.
• Fresh Rosemary: Look for rosemary that’s bright green and aromatic, with no wilted or browned leaves.
• Garlic: Choose garlic bulbs that are plump and firm, with no soft spots or sprouting.
• Salt: Use sea salt or kosher salt; it’s cleaner and punches up the flavors.
• Black Pepper: Freshly ground black pepper is best for a big flavor hit.

Recipe Options

• Herb Choices: Use fresh thyme or sage instead of rosemary, or combine these herbs for a more complex flavor profile. I love experimenting with different herb combinations depending on what’s fresh in my garden.
• Sweetness Twist: Swap in maple bacon slices to add a hint of sweetness to the savory dish.
• Sweeter Variation: Skip the herb and olive oil rub and coat the tenderloin with brown sugar before wrapping in bacon for a caramelized finish.
• Spicy Kick: Add a pinch of red pepper flakes to the olive oil rub for a subtle heat that complements the savory bacon.

This Bacon Wrapped Pork Tenderloin has become a staple in my kitchen for both everyday dinners and when I want to impress guests. Its versatility, ease of preparation, and show-stopping presentation make it a winner every time. I hope you’ll give it a try and let me know how it turns out!

How to Store and Reheat

Store leftover Bacon Wrapped Pork Tenderloin in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap it tightly in foil or in a freezer-safe container or back, and freeze for up to two months. Thaw in the refrigerator overnight before reheating gently to retain moisture and flavor.

And if you’re a bacon lover, check out this collection of delectable Bacon Wrapped Recipes

How to Make Bacon Wrapped Pork Tenderloin

Arrange bacon strips side by side on a work surface so they overlap slightly. Rub pork tenderloin all over with olive oil mixture and place crosswise in the center of the bacon.

Wrap one end of bacon strips one by one over pork tenderloin. Repeat with the opposite end so that it overlaps the first and completely covers the pork. Place on oven safe rack inside a rimmed baking sheet lined with aluminum foil. Roast in an oven preheated to 425˚F 25 to 30 minutes or until the bacon is crisp and the internal temperature of the tenderloin registers at least 145˚F on a meat thermometer or instant read thermometer. Remove from oven and let stand 5 minutes before slicing and serving.