Bacon Wrapped Pork Tenderloin
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There’s something incredibly satisfying about wrapping a juicy pork tenderloin in crispy bacon—it’s pork on pork perfection. This Bacon Wrapped Pork Tenderloin is the kind of dish that feels both indulgent and comforting, perfect for those evenings when you want something special without the fuss.
Now, I know what you’re thinking—bacon-wrapped pork? Is it really as good as it sounds? Spoiler alert: it’s even better. Picture this: tender, juicy pork wrapped in smoky, crispy bacon, seasoned just right with garlic and herbs. It’s the kind of meal that looks like it took hours, but trust me, you’ll have it on the table in under an hour. I’m all about making recipes that not only taste incredible but are also simple enough that you won’t need to break a sweat.
Before You Start
- Choose Thin-Cut Bacon: Go for thin slices of bacon. They’ll crisp up nicely while wrapping around the tenderloin. Thick-cut bacon slices are almost impossible to wrap around the tenderloin.
- Use an Oven-Safe Skillet: You’ll be searing the tenderloin first, then transferring it straight to the oven. An oven-safe skillet, like cast iron, works best. This way, you get a beautiful sear on the bacon and can pop the whole thing into the oven without switching pans.
- Don’t Skip the Resting Time: After the pork comes out of the oven, let it rest for 5-10 minutes. This helps the juices redistribute throughout the meat, keeping it juicy and tender when you slice it. Trust me, it’s worth the wait!
- Check the Internal Temperature: Pork tenderloin is best when cooked to an internal temperature of 145°F (63°C). Use a meat thermometer to make sure it’s cooked perfectly without drying out.
Ingredients You’ll Need
- Pork Tenderloin: The star of the dish—tender, lean, and perfect for wrapping in bacon. You could substitute with pork loin, but expect a longer cooking time.
- Bacon: Thin-cut works best here, but if you only have thick-cut, you might need to secure it with toothpicks and you’ll need to sear it a bit longer.
- Dijon Mustard: Brings a tangy, slightly sharp flavor that balances the richness of the bacon and pork. If you don’t have Dijon, whole grain mustard works just as well.
- Garlic: Fresh minced garlic adds an aromatic punch. You can use garlic powder in a pinch, but fresh gives the best flavor.
- Dried Thyme & Dried Rosemary: These herbs give the pork a fragrant, earthy flavor. Fresh herbs work too, but you’ll need to double the amount for the same impact.
- Salt and Pepper: Adjust to taste, but don’t overdo it—bacon is already salty!
- Olive Oil: Helps sear the bacon to crispy perfection before it goes into the oven. Feel free to substitute with another neutral oil if needed.
Preheat your oven to 400°F (200°C). Trim any excess fat or silver skin from your 1 to 1½ pound pork tenderloin. Removing the silver skin will prevent it from toughening up during cooking, making the pork more tender.
In a small bowl, mix together 2 tablespoons Dijon mustard, 2 cloves minced garlic, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon black pepper, and ½ teaspoon salt. This rub adds flavor and helps the bacon stick to the tenderloin.
Rub the mustard mixture on the tenderloin evenly to ensure every bite is packed with flavor. Lay out 8-10 slices of thin-cut bacon, slightly overlapping them, on a cutting board to form a rectangle. Place the pork tenderloin at one end and roll it up tightly in the bacon. Make sure the bacon overlaps a bit to stay secure. If needed, use toothpicks to hold it in place.
In a large oven-safe skillet, heat 1 tablespoon olive oil over medium-high heat. Place the bacon-wrapped tenderloin seam-side down in the skillet and sear for 2-3 minutes on each side until the bacon is browned and crispy. Searing helps lock in the juices and gives the bacon a nice texture.
Transfer the skillet to your preheated oven and roast the tenderloin for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to ensure the pork is cooked perfectly. Don’t go higher than 145°F to avoid drying it out.
Remove the pork from the oven and let it rest for 5-10 minutes. This resting time allows the juices to redistribute throughout the pork, making it more flavorful and moist when you slice into it. After resting, slice the bacon-wrapped pork tenderloin into medallions. Garnish with freshly chopped parsley and serve.
How To Serve
I love serving this bacon-wrapped pork tenderloin with a amy mashed potato or a light, crisp salad. Here are a few of my favorite pairings:
Garlic Mashed Potatoes
Garlic Parmesan Roasted Brussels Sprouts
Caesar Salad Recipe
Lemon Orzo with Asparagus
Frequently Asked Questions
How do I know when the pork is fully cooked?
Use a meat thermometer to check the internal temperature. The pork is perfectly cooked when it reaches 145°F (63°C). This ensures the pork is juicy but safe to eat.
Can I make this recipe ahead of time?
Yes! You can prep the pork by wrapping it in bacon and refrigerating it for up to 24 hours. Just sear and roast it when you’re ready to cook.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I freeze the cooked pork tenderloin?
Yes, you can freeze it! Let the pork cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. It’ll stay good for up to 3 months. Thaw overnight in the fridge and reheat in the oven for best results.
What’s the best way to reheat bacon-wrapped pork tenderloin?
The best way to reheat it is in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This helps keep the bacon crispy.
More Delicious Pork Recipes
- Creamy Ranch Pork Chops
- French Onion Pork Chops
- Herb Crusted Pork Tenderloin
- Char Siu Pork (Chinese BBQ Pork)
- Maple Glazed Pork Tenderloin
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Bacon Wrapped Pork Tenderloin
Video
Ingredients
- 1 pork tenderloin (about 1 to 1½ pounds )
- 8-10 slices bacon (thin cut)
- 2 tablespoons Dijon mustard
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- 1 tablespoon olive oil
- fresh parsley (chopped (for garnish))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 400°F (200°C). Trim any excess fat or silver skin from the pork tenderloin.
- In a small bowl, combine the Dijon mustard, minced garlic, dried thyme, dried rosemary, black pepper and salt. Rub this mixture evenly over the entire tenderloin.
- Lay the bacon slices on a cutting board, slightly overlapping each other to form a rectangle. Place the pork tenderloin on one end of the bacon. Roll the tenderloin up tightly in the bacon, making sure the bacon overlaps slightly to seal. If needed, use toothpicks to secure the bacon.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Place the bacon-wrapped tenderloin in the skillet, seam-side down. Sear for about 2-3 minutes per side, or until the bacon is browned and crispy on all sides.
- Transfer the skillet with the seared tenderloin to the preheated oven. Roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- Remove the pork tenderloin from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute and keeps the meat moist.
- Slice the bacon-wrapped pork tenderloin into medallions and garnish with chopped fresh parsley. Serve hot with your favorite side dishes.
Equipment
Notes
- Sear the bacon well before roasting to lock in the juices and ensure the bacon crisps up perfectly in the oven.
- Let the pork rest after roasting to keep it juicy when slicing.
- Try adding a drizzle of honey or balsamic glaze after cooking for a touch of sweetness that complements the bacon.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
