Bacon-wrapped pork tenderloin is a mouthwatering dish that combines the juiciness of pork with the crispy, smoky flavor of bacon. This recipe involves wrapping a lean cut of pork in bacon strips, which not only infuses the pork with bacon's flavor but also keeps it moist while cooking.
It's a simple yet elegant meal that's perfect for a special occasion or a family dinner. With just a few ingredients and straightforward steps, you can create a dish that looks impressive and tastes delicious.
Table of Contents
Why This Recipe Works
This recipe is fantastic because the bacon does double duty. As the pork tenderloin cooks, the bacon releases its fats, which baste the pork, keeping it incredibly moist and tender. Since pork tenderloin is naturally lean, it benefits greatly from the extra fat, which helps prevent it from drying out during cooking. The bacon also crisps up around the outside, providing a satisfying contrast to the tender meat inside. This combination ensures every bite is packed with flavor, from the smoky bacon to the subtly seasoned pork.
Additionally, this dish is versatile and almost foolproof. The bacon wrapping helps to insulate the tenderloin, making it more forgiving in the oven if you’re worried about overcooking. It’s a recipe that can be easily adapted with different seasonings or glazes, allowing you to tailor it to your taste preferences.
Whether you’re a beginner or an experienced cook, this bacon-wrapped pork tenderloin is sure to yield delicious results and earn compliments from your diners. It's a perfect choice for anyone looking to make a meal that’s both simple and sophisticated.
Ingredients
Pork Tenderloin: The central part of this dish, it's lean and tender. You can substitute with chicken breast for a lighter option.
Bacon: Wraps around the tenderloin, adding flavor and moisture. Use turkey bacon for a healthier alternative.
Brown Sugar: Creates a caramelized glaze. Maple syrup can be substituted for a different kind of sweetness.
Garlic Powder: Adds a subtle, aromatic touch to the meat. Fresh minced garlic can also be used for a more intense flavor.
Rosemary: Provides a fragrant, earthy note. Thyme is a good substitute if rosemary isn't available.
Tips
- Trim any excess fat from the pork tenderloin before wrapping to ensure even cooking.
- Overlap the bacon as you wrap to keep it secure and cover the entire surface.
- Baste the tenderloin periodically during cooking to enhance flavor and keep it moist.
- Let the meat rest for a few minutes after cooking to allow the juices to redistribute.
- Use a meat thermometer to check for doneness; pork should reach an internal temperature of 145°F (63°C).
How to Serve
Bacon-wrapped pork tenderloin is a show-stopping dish that’s perfect for a dinner party but easy enough for a weekday meal. The savory flavor of the bacon combined with the sweet and herbal notes makes it a versatile main that pairs well with a variety of side dishes.
- For a classic meal, serve the pork tenderloin with roasted vegetables and mashed potatoes.
- If you're aiming for a lighter fare, a crisp green salad with a raspberry vinaigrette dressing complements the richness of the bacon beautifully.
- For a festive occasion, consider slicing the tenderloin and serving it atop a bed of wild rice garnished with cranberries and pecans, which adds a delightful texture and festive flair to the dish.
FAQs
Can I make it on the grill?
Yes. Preheat the grill to medium heat, about 375–400°F. Grill the bacon-wrapped pork over indirect heat with the lid closed, turning occasionally, until the center reaches 145°F. This usually takes about 20–30 minutes. If needed, move it over direct heat briefly at the end to crisp the bacon, watching carefully so the brown sugar doesn’t burn.
Why does the bacon keep coming loose while searing?
Wrap each slice with a slight overlap and place the tenderloin seam-side down first. Toothpicks can secure stubborn pieces, especially around the tapered end. Just remember to remove them before slicing.
Should I tuck the thin end of the tenderloin underneath?
Yes, especially if it tapers dramatically. Folding the narrow end underneath creates a more even thickness, helping the pork cook at roughly the same rate from end to end.
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Bacon Wrapped Pork Tenderloin
Ingredients
- 1 pork tenderloin about 1.5 pounds
- 8 slices bacon
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
- salt and pepper to taste
- olive oil for searing
Instructions
- Preheat your oven to 400°F (200°C).
- Season the pork tenderloin with salt, pepper, garlic powder, and rosemary.
- Wrap the bacon slices around the seasoned tenderloin, overlapping slightly to ensure it is completely covered.
- Heat a few tablespoons of olive oil in an oven-safe skillet over medium-high heat. Sear the bacon-wrapped tenderloin on all sides until the bacon is just starting to crisp, about 3-5 minutes per side.
- Sprinkle the brown sugar over the bacon, then transfer the skillet to the oven.
- Roast for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Baste with the pan juices halfway through cooking.
- Let the pork rest for 5-10 minutes before slicing. Serve warm.
Nutrition
Notes
- Trim any excess fat from the pork tenderloin before wrapping to ensure even cooking.
- Overlap the bacon as you wrap to keep it secure and cover the entire surface.
- Baste the tenderloin periodically during cooking to enhance flavor and keep it moist.
- Let the meat rest for a few minutes after cooking to allow the juices to redistribute.
- Use a meat thermometer to check for doneness; pork should reach an internal temperature of 145°F (63°C).