Bacon Wrapped Pork Tenderloin
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This Bacon Wrapped Pork Tenderloin is juicy, tender, and wrapped in crispy bacon with garlic, rosemary, and thyme. An easy, elegant dinner that’s ready in about 30 minutes and perfect for holidays or weeknights. Serve with Best Mashed Potatoes.
If you love this recipe, you should try my Bacon Wrapped Filet Mignon and Bacon Wrapped Asparagus.
Quick Look: Bacon Wrapped Pork Tenderloin
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Servings: 4-6
- Method: Pan Seared + Oven Roasted
- Difficulty: Easy
- Diet: Naturally gluten free, low carb
Why You’ll Love This Family Favorite!
This is one of those recipes that has been part of my kitchen since I was a newlywed. It was one of the first “special dinners” I learned to make when we invited friends over, and it never failed to impress. It looks elegant enough for a holiday table, yet it’s incredibly simple to prepare.
The bacon keeps the pork wonderfully juicy, while the garlic and fresh herbs create an incredible aroma. Every single time I make it, people ask for the recipe, and that’s exactly why it’s stayed in my collection for so many years.
Use your leftovers to make this Pork Tenderloin Sandwich Recipe.
Made With Amore,
Table of Contents
Simple Ingredients
This bacon-wrapped pork tenderloin uses a handful of flavorful ingredients to create a juicy, savory main dish with a touch of sweetness.
- Pork Tenderloin: The lean centerpiece that stays juicy when cooked properly.
- Bacon: Wraps the pork in smoky, savory flavor and becomes crisp as it roasts.
- Honey: Adds a touch of sweetness and helps the bacon caramelize as it cooks.
- Fresh Rosemary and Thyme: Bring earthy flavor that pairs beautifully with the pork and bacon.
- Garlic: Adds rich flavor that seasons the pork from the inside out.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Herb Swap: Use fresh sage, oregano, or Italian parsley in place of rosemary and thyme. You can also use my Homemade Italian Seasoning.
- Maple Dijon Glaze: Replace the honey with maple syrup and add 1 teaspoon Dijon mustard for a deeper, sweet-tangy glaze. Try my Hasselback Sweet Potatoes (With Maple Syrup).
- Skillet Swap: No cast iron skillet? Sear the pork in any skillet, then transfer it to a baking dish to finish roasting.
- Dairy-Free: Replace the butter in the glaze with olive oil.
How to Make Bacon Wrapped Pork Tenderloin
If you need a dinner that feels restaurant-worthy without the stress, this Bacon-Wrapped Pork Tenderloin is it! Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat the oven to 425°F. Pat the pork tenderloin dry with paper towels and trim away any silver skin if needed. In a small bowl, combine the olive oil, rosemary, thyme, garlic, salt, and pepper.
- Rub the mixture evenly over the entire pork tenderloin.
- Starting at one end, wrap the bacon slices around the pork, slightly overlapping each slice until the tenderloin is completely covered. Tuck the ends underneath or secure with toothpicks if needed. Heat a drizzle of olive oil in a large cast-iron skillet over medium-high heat.
- Add the bacon-wrapped pork and sear for 2-3 minutes per side, turning with tongs until the bacon is lightly browned on all sides. The bacon will not be fully cooked. While the pork sears, whisk together the melted butter, honey (or maple syrup), and paprika in a small bowl. Brush the glaze generously over the bacon-wrapped pork.
- Transfer the skillet to the preheated oven and roast for 18-25 minutes, or until the bacon is crisp and an instant-read thermometer inserted into the thickest part of the pork registers 145°F. If the bacon begins to brown too quickly, loosely tent the pork with foil for the remainder of the cooking time.
- Transfer the pork to a cutting board and let rest for 10 minutes before slicing into medallions. Spoon any pan juices over the top and serve warm.
Bacon Wrapped Pork Tenderloin FAQs
You can season and wrap the pork in bacon up to 24 hours ahead. Cover and refrigerate. Make sure to let it sit at room temperature for 20-30 minutes before searing and roasting. If you have leftovers, store in an airtight container for up to 4 days. Reheat gently in a 325°F oven until warmed through, or slice and warm in a skillet over low heat. Avoid microwaving for too long, which can dry out the pork.
The USDA recommends cooking pork tenderloin to an internal temperature of 145°F, then allowing it to rest for 5 minutes. This keeps the meat juicy while remaining perfectly safe to eat.
Pork tenderloin cooks quickly, so using an instant-read thermometer is the best way to prevent overcooking. Wrapping it in bacon also helps lock in moisture and protects the lean meat during roasting.
Absolutely. Sear the pork in any oven-safe skillet. If your skillet isn’t oven-safe, transfer the pork to a baking dish after searing.
Serving Suggestions
This bacon-wrapped pork tenderloin pairs especially well with comforting sides that soak up the flavorful glaze. Serve it with creamy Mashed Potatoes and Roasted Green Beans for a classic combination, or add Crispy Parmesan Brussels for another savory vegetable side. For something a little brighter, a crisp Famous La Scala Chopped Salad would also complement the rich bacon-wrapped pork beautifully. Make sure to finish with a dessert, like my Easy Baked Cinnamon Apples.
My Pro Tips
Recipe Tips
- Always cook pork by temperature, not time. Pork tenderloin is perfectly juicy at 145°F.
- Let the meat rest for at least 10 minutes before slicing so the juices stay inside the pork.
- If you’d like extra crispy bacon, broil for 1-2 minutes at the end, watching carefully.
- Fresh rosemary and thyme provide the best flavor, but dried herbs can be substituted. Use 1 teaspoon dried rosemary and 1 teaspoon dried thyme.
Other Pork Recipes You’ll Love
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Bacon Wrapped Pork Tenderloin
Ingredients
Pork Tenderloin
- 1 1-pound pork tenderloin, trimmed*
- 6-8 slices regular-cut bacon, not thick cut
- 3 tablespoons olive oil
- 2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons fresh thyme leaves, finely chopped
- 2- 4 large garlic cloves, minced
- 1 teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Honey Butter Glaze
- 1 tablespoon butter, melted
- 2- 3 teaspoon honey , or pure maple syrup
- ¼ teaspoon paprika, more to taste
Instructions
- Preheat the oven. Preheat the oven to 425°F. Pat the pork tenderloin dry with paper towels and trim away any silver skin if needed.
- Season the pork. In a small bowl, combine the olive oil, rosemary, thyme, garlic, salt, and pepper. Rub the mixture evenly over the entire pork tenderloin.
- Wrap with bacon. Starting at one end, wrap the bacon slices around the pork, slightly overlapping each slice until the tenderloin is completely covered. Tuck the ends underneath or secure with toothpicks if needed.
- Sear. Heat a drizzle of olive oil in a large cast-iron skillet over medium-high heat. Add the bacon-wrapped pork and sear for 2-3 minutes per side, turning with tongs until the bacon is lightly browned on all sides. The bacon will not be fully cooked.
- Prepare the glaze. While the pork sears, whisk together the melted butter, honey (or maple syrup), and paprika in a small bowl.
- Glaze and roast. Brush the glaze generously over the bacon-wrapped pork. Transfer the skillet to the preheated oven and roast for 18-25 minutes, or until the bacon is crisp and an instant-read thermometer inserted into the thickest part of the pork registers 145°F. If the bacon begins to brown too quickly, loosely tent the pork with foil for the remainder of the cooking time.
- Rest and serve. Transfer the pork to a cutting board and let rest for 10 minutes before slicing into medallions. Spoon any pan juices over the top and serve warm.
Notes
- Always cook pork by temperature, not time. Pork tenderloin is perfectly juicy at 145°F.
- Let the meat rest for at least 10 minutes before slicing so the juices stay inside the pork.
- If you’d like extra crispy bacon, broil for 1-2 minutes at the end, watching carefully.
- Fresh rosemary and thyme provide the best flavor, but dried herbs can be substituted. Use 1 teaspoon dried rosemary and 1 teaspoon dried thyme.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
