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This bacon-wrapped pork tenderloin is simply irresistible - tender, juicy pork wrapped in crispy smoked bacon, enhanced with the perfect flavor of garlic and brown sugar. And best of all, while it looks like a dish meticulously prepared for hours and is impressive enough to grace the festive table, it’s actually incredibly easy to make on a weeknight. With just 5 ingredients and 3 simple steps, you can create a fancy restaurant-quality main course. What’s more, you can even prepare it a day in advance, which is great when you need to cook multiple dishes simultaneously.
Ingredients:
- 1 pork tenderloin, about 1.5 pounds, trimmed of excess silver skin
- 8 strips of thin-cut bacon
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 2 teaspoons fresh rosemary, minced
- 2 cloves garlic, minced
- 1/4 teaspoon fresh rosemary, minced
- Salt and black pepper to taste
- 2 tablespoons maple syrup or honey
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
Equipment:
- Wireless meat thermometer
- Cast-iron skillet
- Rimmed baking sheet
- Wire rack
- Aluminum foil
- Tongs
- Basting brush
Why You’ll Love This Recipe?
Did you know that pork tenderloin is quite lean, even more so than chicken breast? But the magic of this bacon-wrapped pork tenderloin recipe lies in the bacon itself. As it bakes, the fat from the bacon continuously keeps the pork moist and tender. The contrasting textures between the succulent meat and the crispy bacon, along with a rich blend of spices, are mouthwatering just to hear about, let alone serving it at a gathering. It’s hearty, delicious, and even a bit sophisticated, making it an excellent choice for your next party.
Related Readings:
How to Roast Pork Butt in Oven?
Sous Vide Pork Loin Roast Recipe
How to Roast Crispy Pork Belly in Oven?
How Long to Bake Bacon-Wrapped Pork Tenderloin?
Baking time is not set in stone and will vary depending on the thickness of your pork tenderloin and the oven temperature. For this recipe, a 1.5-pound tenderloin needs to be baked for 20-30 minutes in the oven preheated to 400°F (200°C).
The most reliable way to ensure it’s cooked perfectly is by checking the internal temperature, which should reach 145°F (63°C). A meat thermometer is essential for getting the bacon crispy without overcooking and drying the pork out.
How to Cook Bacon-Wrapped Pork Tenderloin in Oven?
Since a whole pork tenderloin roast needs to take longer to cook through, it needs to be seared first, then wrapped in bacon and baked together in the oven to ensure that they both reach perfect doneness at the same time. I’ve tried putting both raw in the oven simultaneously, but I found that either the bacon got too burnt or the pork remained undercooked. So for the best results, it’s best to follow my steps.
Step 1: Preheat Your Oven. Get your oven hot to 400°F (200°C). Line your rimmed baking sheet with aluminum foil, then place the wire rack on top and brush it with a little olive oil.
Step 2: Season the Pork. Mix brown sugar, smoked paprika, minced rosemary, minced garlic, salt and black pepper together, and set aside. Pat the pork tenderloin completely dry and massage the rub on all sides.
Step 3: Sear the Tenderloin. Heat a small amount of olive oil in your cast-iron skillet over medium-high heat. Once hot, place the pork tenderloin into the pan and sear until golden brown and crispy on all sides, about 3 minutes per side.
Step 4: Wrap in Bacon. Lay the bacon strips side by side on the cutting board, overlapping slightly. Then, place the seared pork tenderloin in the middle of the bacon. Wrap one end of a bacon strip around the roast, then take the other end and wrap it over. Repeat the step until the whole tenderloin is wrapped, making sure there is no gap between the bacon.
Step 5: Insert Thermometer and Bake. Insert your wireless meat thermometer horizontally into the bacon-wrapped pork tenderloin, so it can stay in the oven for continuous temperature monitoring. Transfer the roast to the oiled wired rack, seam side down, and bake it in the oven until the internal temperature reaches 135°F (57°C), approximately 15-20 minutes.
Step 6: Glaze. Take the pork out and brush the surface with a mixture of maple syrup or honey, as well as Dijon mustard and Worcestershire sauce. Pop it back in the oven and continue baking until the internal temperature reaches 145°F (63°C), roughly another 10 minutes. Once done, take it out of the oven and let rest for 5 minutes before slicing and serving.
What to Serve with Bacon-Wrapped Pork Tenderloin?
I like to bake asparagus, broccoli, or Brussels sprouts with the bacon-wrapped pork tenderloin on the final basting, then serve them all together. Of course, you can also make creamy mashed potatoes, a simple arugula salad, or creamy risotto separately. In the winter months, roasted sweet potatoes or corn on the cob are also heartwarming options.
How to Store and Reheat?
Cooked bacon-wrapped pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, vacuum-seal it to prevent freezer burn and it will keep fresh for about 1 month in the freezer. Thaw it overnight in the refrigerator before eating. To reheat, preheat the oven to 325°F (160°C) until the internal temperature reaches 145°F (63°C).
