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Tenderloin on a baking rack over a baking sheet. A silicone basting brush is next to it.
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Savory Bacon Wrapped Pork Tenderloin

Bacon-wrapped pork tenderloin is slow-roasted and combined with bacon, making the meat incredibly juicy and tender.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Chill Time4 hours
Total Time5 hours 15 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 6
Calories: 467kcal
Author: Samantha Erb

Equipment

Ingredients

  • 1 ½ - 1 ¾ pounds pork tenderloin
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon mustard powder
  • 1 pound thick-cut bacon about 12 slices
  • 1 teaspoon olive oil

Instructions

  • Rinse the pork and pat it dry. Place a wire rack over a baking sheet.
  • Combine the brown sugar, salt, pepper, smoked paprika, garlic powder, and mustard powder in a small mixing bowl.
  • Rub the olive oil over the pork and sprinkle it with the seasoning.
  • Cut 1 strip of bacon in half and set it aside. Place the remaining strips of bacon on a parchment-lined sheet of paper, overlapping them slightly so there are no gaps. Take the remaining bacon halves and place each piece at the top and bottom (perpendicular to the strips).
  • Place the pork tenderloin on top of the bacon strips, folding the two shorter strips over the ends of the pork.
  • With the parchment paper as a guide, tightly roll the bacon strips over the pork tenderloin until the ends of the bacon strips meet.
  • Place the pork tenderloin on the wire rack (bacon seam side down) and chill it in the fridge for at least 4 hours, but overnight is even better.
  • Preheat the oven to 300 degrees F and slow roast the pork for 65 to 75 minutes until it reaches an internal temperature of 145 degrees F on an instant-read thermometer.
  • Turn the oven to the broiler setting and place the tenderloin under the broiler to allow the bacon to crisp up a bit for just a few minutes. Watch closely so the bacon doesn’t burn!
  • Transfer the tenderloin to a cutting board and let it rest for five minutes before cutting.
  • Using a sharp chef’s knife, cut the pork into 1-inch slices and serve!

Notes

  • If the meat tapers off at the end, simply tuck the thinner portion under before wrapping the whole thing in bacon.
  • If the tenderloin is on the thicker side, you might need a few extra pieces of bacon. The key is to make sure there are no gaps to see the pork.
  • The pork can chill in the fridge overnight or all day and be ready to be roasted at dinner time!
  • For even more flavor, baste the top of the tenderloin with the pan drippings after broiling.

Nutrition

Calories: 467kcal | Carbohydrates: 3g | Protein: 33g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 851mg | Potassium: 608mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 2mg