Bacon Wrapped Pork Tenderloin
Bacon Wrapped Pork Tenderloin is a simple main dish perfect for weeknight meals, and it pairs well with virtually any side dish.
At first glance, it may not seem like this dish would be as good as it is, but here’s why wrapping pork tenderloin in bacon is so great.
First, when you sear pork tenderloin in the pan plain (without the bacon), the outside can take a beating with the texture because it’s so lean.
Adding bacon fixes that.
The fatty bacon browns, renders, and sears just as it should, while the lean interior stays completely juicy and moist.
The bacon also imparts wonderful flavor that somehow seems to penetrate deeper than just the exterior.
It adds the classic smoky flavor that everyone love with bacon, but also seasons the pork with a meaty saltiness.
In addition to the bacon, I like to add some sort of herb to the pork.
You’ll see below that fresh thyme leaves are my favorite, but I’ll share other options too.
How to Make Bacon Wrapped Pork Tenderloin:
Start by seasoning a pork tenderloin all over with salt, pepper, and fresh thyme leaves:
You may also use sage or rosemary, or even spices if you’d like.
Next, wrap the pork tenderloin tightly with bacon slices, tying it securely along the way with kitchen twine:
It is really important to use more twine than you’d think, so the bacon keeps tightly to the pork.
You don’t want strips and ends stemming off (and if you don’t know how to tie the pork, google “How to Truss Pork Tenderloin” and you’ll see lots of videos and photo tutorials).
Heat a skillet over medium high heat, one that’s large enough to hold the whole pork tenderloin (this one just barely makes it!)
Sear the pork all over for a total of 8 minutes, until the bacon has browned:
Transfer the entire skillet to the oven for another 12-15 minutes, cooking the pork to 137F, checked with a thermometer (affiliate).
Then the most important step is to allow the pork to rest for 10 minutes before slicing. This keeps the juices from running out all over the board.
Crispy Smashed Potatoes, Potato Gratin, and Quinoa Cakes all pair nicely as sturdy side dishes for this pork.
For lighter vegetable sides, I like Roasted Brussel Sprouts, Charred Broccoli, and Zucchini Ribbon Salad. Enjoy!
Bacon Wrapped Pork Tenderloin
- 1 pork tenderloin (1.5 lbs)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh thyme leaves
- 8 ounces bacon
- Preheat the oven to 400F.
- Season the pork tenderloin all over with the salt, pepper, and thyme leaves, distributing them as evenly as possible.
- Wrap the bacon around the entire pork tenderloin in a single layer, tying it securely with kitchen twine (see photo in blog post). You may not use all the bacon.
- Heat a large skillet (that's big enough to hold the pork) over medium high, and sear the pork for 2 minutes on all "four sides" for 8 minutes total, until the exterior is well browned.
- Transfer the entire skillet to the oven and cook for another 12-15* minutes, until the pork registers 137F in the thickest part of the meat using a meat thermometer.
- Let the pork rest for 10 minutes before slicing, to allow the juices to settle. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
2 Comments on “Bacon Wrapped Pork Tenderloin”
Really simple but so good! Make sure to use a good quality bacon.
Can you use brown sugar rather than the thyme or spices?