Bacon Wrapped Pork Tenderloin
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.
Servings: 6 servings
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
* You can easily double the recipe if your pork tenderloin comes in a two pack. Adjust the cooking time, but always cook until the pork is 145°F with an instant-read thermometer.
- 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
Calories: 463kcal | Carbohydrates: 5g | Protein: 63g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 202mg | Sodium: 580mg | Potassium: 1203mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 3mg
