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a freshly made bacon wrapped pork tenderloin in a skillet garnished with some fresh rosemary.
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5 from 1 vote

Bacon-Wrapped Pork Tenderloin

This Bacon-Wrapped Pork Tenderloin is perfect for family dinners, thanks to its simplicity and crowd-pleasing flavors. It artfully combines the tenderness of pork with the irresistible crispiness of bacon, creating a dish that's as delicious as it is easy to make. Just season, wrap, and roast to bring this savory, mouth-watering meal to the table.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Servings: 4
Calories: 452kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 1 pork tenderloin about 1 to 1.5 pounds
  • salt and pepper to taste
  • 8-10 slices bacon thin cut
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh rosemary chopped
US Customary - Metric

Instructions

  • Preheat your oven to 400°F (200°C).
  • Season the pork tenderloin with salt and pepper.
  • Wrap the bacon slices around the pork tenderloin, slightly overlapping each slice. Secure the bacon with toothpicks if necessary.
  • In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the garlic and rosemary, then place the bacon-wrapped pork in the skillet. Sear until the bacon is golden and crisp, about 3-4 minutes per side.
  • Transfer the skillet to the oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
  • Let the pork rest for 5-10 minutes before removing the toothpicks and slicing.

Notes

  1. Soak Toothpicks: Soak your toothpicks in water for about 10 minutes before use. This prevents them from burning in the oven when you use them to secure the bacon.
  2. Experiment with Seasonings: Don't hesitate to try different seasonings on the pork. Adding paprika, garlic powder, or a hint of cayenne pepper can give a unique flavor.
  3. Choose Thin-Cut Bacon: Opt for thin-cut bacon as it wraps more easily around the tenderloin and cooks more evenly. Thick bacon may need extra cooking time.
  4. Rest the Meat: Always let the pork tenderloin rest after roasting. This step is crucial for keeping it juicy and tender.

Nutrition

Serving: 1serving | Calories: 452kcal | Carbohydrates: 1g | Protein: 41g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 380mg | Potassium: 762mg | Fiber: 0.04g | Sugar: 0.01g | Vitamin A: 21IU | Vitamin C: 0.5mg | Calcium: 15mg | Iron: 2mg