Savory Bacon Wrapped Pork Tenderloin
Bacon-wrapped pork tenderloin is slow-roasted and combined with bacon, making the meat incredibly juicy and tender.
Equipment
- Oven meat thermometer optional, but super helpful
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: 467kcalCarbohydrates: 3gProtein: 33gFat: 35gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 124mgSodium: 851mgPotassium: 608mgFiber: 0.1gSugar: 2gVitamin A: 113IUVitamin C: 0.01mgCalcium: 14mgIron: 2mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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