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Bacon Wrapped Pork Tenderloin, with its juicy, savory, and herbaceous flavors, is 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 easy enough for a weeknight, but elegant enough for a date night or dinner party. And it can be assembled up to a day in advance, a convenient choice for special occasions when you have other dishes to prepare.

Bacon Wrapped Pork Tenderloin sliced and served on a wooden board and photographed from overhead.

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.

Ingredients for Bacon Wrapped Pork Tenderloin

Bacon Wrapped Pork Tenderloin Ingredients on a white marble board.
  • Bacon: Choose bacon that’s evenly cut and not too thick, so it wraps smoothly around the tenderloin and crisps up well.
  • 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 kosher salt for a clean flavor and even distribution.
  • Black Pepper: Freshly ground black pepper is best for a big flavor hit.

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.


Recipe Options

  • Herb Choices: Use fresh thyme or sage instead of rosemary, or combine these herbs for a more complex flavor profile.
  • 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.
Bacon Wrapped Pork Tenderloin sliced and served on a wooden board.

4 Recipe Tips

  1. Prep Early: Assemble the bacon-wrapped tenderloin up to a day ahead to save time on cooking day.
  2. Even Cooking: Place the tenderloin in the center of the oven to ensure the bacon crisps evenly.
  3. Herb Handling: Roll the rosemary between your fingers before chopping to release its aromatic oils.
  4. Resting Time: Let the cooked tenderloin rest for a few minutes before slicing to keep it juicy.

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.

Bacon Wrapped Pork Tenderloin

5 from 4 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Course: Main Course
Cuisine: American
Calories: 384
Servings: 4 people
A restaurant worthy main course that's easy enough to make any time!


  • 8 strips bacon not thick cut bacon, (recipe note #1)
  • 1 pound pork tenderloin trimmed
  • 2 tablespoons olive oil plus more for brushing oven-safe rack
  • 2 teaspoons minced fresh rosemary dried rosemary is not a good substitute here
  • 2 large cloves garlic minced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper or more


  • Preheat oven to 425˚F.
  • Place an oven-safe rack inside a foil lined rimmed baking sheet. Brush rack with a little olive oil to prevent sticking. Set aside. (recipe note #2)
  • From left to right, lay bacon strips on a work surface side by side so that they overlap slightly. (The finished width should be wide enough to span the full length of the pork tenderloin.)
  • Place pork tenderloin on a clean plate and tuck thin end under to create an even thickness.
  • In a small bowl, stir olive oil, rosemary, garlic, salt and pepper until well combined. Spoon mixture over pork and rub all over to coat.
  • Place seasoned pork tenderloin on the center of the bacon so that it spans all of the slices. Starting from the front edge of the right, topmost bacon strip, wrap one strip at a time over the top of the tenderloin. Repeat with the back edge of each bacon strip, again working right to left, so that the bacon strips wrap the tenderloin completely.
  • Carefully place the pork tenderloin wrapped in bacon seam side down on the prepared rack inside the baking sheet. Roast for 25 to 30 minutes or until the bacon is crispy and the thickest part of the tenderloin reads at least 145˚F on an instant read thermometer. (recipe note #3) Remove from oven and let stand 5 minutes. Cut into thick slices and serve.


  1. If your bacon strips are narrow, you may need 10 or more strips to span the full length of the pork tenderloin.
  2. If you don’t have an oven-safe rack, bake directly on a foil lined, rimmed baking sheet. 
  3. For extra crispy bacon, flip on the broiler for 1 to 2 minutes just before removing pork from the oven. 


Calories: 384kcal | Carbohydrates: 1g | Protein: 29g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 641mg | Potassium: 540mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. David @ Spiced says:

    5 stars
    Oh this is my kinda recipe! I bet that tenderloin has so much flavor thanks to the bacon juices constantly basting it while it cooks. Yum!!

    1. Marissa Stevens says:

      Well said, David! That’s exactly what it does.

  2. Sandra Miller says:

    5 stars
    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.

    1. Marissa Stevens says:

      This is wonderful to hear, Sandra. That chutney sounds amazing! So glad you’re enjoying the recipe.

  3. Rick Brunsman says:

    How can I make it work with thick sliced bacon? Should I lay the bacon out and cook by itself in oven while I prep the tenderloin? Or for a certain amount of time?

    1. Marissa Stevens says:

      Hi Rick! You can pre-cook the bacon on an oven-safe rack set inside a foil lined, rimmed baking sheet (for easy cleanup) at 425˚F for 5 to 10 minutes, depending on how thick your bacon is and how crispy you like it (and be sure that it’s still flexible enough to wrap the pork tenderloin).

  4. Carmen says:

    Loved it. I used garlic & rosemary. Is there a trick to getting the sides a little more browned ? I should have used a larger rimmed pan, mine was 9 x13 which is the smallest in a set of 3 and it was full of bacon grease; a larger pan would have made taking the pan out of the oven easier. Great with the Fondant Potatoes. Thanks

    1. Marissa Stevens says:

      My pleasure, Carmen! So glad you enjoyed the recipe. Roasting on a baking rack inside of a rimmed baking sheet should expose the sides of tenderloin for even browning. (When you say 9×13, do you mean a deeper baking dish? That could be the issue with sides that are less browned.) Glad you enjoyed the fondant potatoes too!

      1. Carmen says:

        No. It is the smallest of a set of 3 ‘cookie sheets’ side aprox.3/4″ deep.
        Will try again with a larger sheet pan.