Baccon Wrapped Pork Tenderloin Recipe

This year, make this delicious Bacon Wrapped Pork Tenderloin the star of your holiday tabel! It’s ultra juicy and flavorful on the inside and crispy, golden bacon on the outside. Also, a super simple recipe that somehow feels extra special—one of those fancy-looking dishes that’s actually not hard at all, you know?

Pork tenderloin is a nice, versatile protein and you can fancy it up or keep it simple depending on the event. One of that type is this roasted pork tenderloin.

INGRIEDENTS :

• Pork tenderloins — The protein, juicy and tender cooked.
• Whole garlic cloves — Contributes a rich, savory depth.
• Brown sugar — Caramelizes to add a touch of sweetness and a lovely glaze.
• Olive oil – Aids in coating the tenderloin and ensuring it doesn’t dry out during baking.
• Bacon — We wrap the pork with it, which adds a nice smokiness and also helps to provide a crisp texture.
• Sprigs of rosemary — Adds a fresh, earthy scent to the dish.
• Kosher salt – Brings out the ingredients’ natural flavors.
• Black Pepper – Provides a hint of spice and balances the sweetness.

How to Make Baccon Wrapped Tenderloin?

Step 1:

First, grab a small bowl, and let’s get kickin’. Sprinkle your garlic powder, brown sugar (for a nice caramelization, mmm…), rosemary — or thyme, if that’s what you have — and a good pinch of salt and black pepper. Now, here comes a little trick … sprinkle just about enough olive oil to make a nice, thick paste.

You don’t want it too soupy, but not dry either. It ought to cling to the pork like a good marinade.

Step 2:

Next… rub that spice mix ALL OVER the tenderloins. Like, don’t hold back — get in there, cover every last bit. You want every bite to be FLAVOURED, not just the top and the rest just bland or tragic, you know? A little messy? Yeah, but totally worth it.

Step 3:

Now, the BACON part! Briefly overlap those strips as you lay them, side by side. You want them to cover the entire length of your pork. And here’s a little tip: if your bacon is too thick, give it a slight stretch before laying it down—it helps it crisp up better.

Step 4:

Alright, time to ROLL! Take one end and gently roll that pork in the bacon blanket. Not too tight, just firm enough to hold it all together. You’ll have an elegant-looking tenderloin that would belong on an upscale restaurant menu… Except that it’s way easier to make.

Step 5:

Alright, baking time! Beautiful thing goes into a dish seam-side down (that’s key — keeps everything neat). Add a few sprigs of fresh rosemary tucked in around it for added aroma. You know that earthy, herby deliciousness that aromatizes the kitchen like a dream…

Step 6:

Time to roast! Preheat the oven to 375°F and let the magic begin. Roughly 30 minutes will get it done, but ovens can be temperamental, so check it out. What you are after is juicy on the inside and crispy, golden brown on the outside. And if the bacon ain’t crispy enough? Then whack it under the broiler for a few minutes…

Final Step:

When it is done — let it rest a few minutes (patience is a virtue, I know, I know). But this step is IMPORTANT. If you cut too soon, the juices will just run out and that’s not what we want… no.

Okay, grab that knife, and cut it up, nice and thick. Pair it with all the sides you fancy — roasted spuds, a crisp salad, or, heck, eat it hot off the board.

Tips For the Recipe

1. Wrap the pork top and sides with bacon snugly. Holds all that juicy flavor inside!
2. DON’T double up the bacon on the bottom — it won’t get crispy… just soft and kinda sad.
3. Lay bacon so that it slightly overlaps each piece so that they will not slip out. No one wants the half-wrapped tenderloin, okay?
4. If the bacon won’t hold itself in, just shank a few toothpicks in there.Works like a charm! (But uh, don’t forget to pull ‘em out before serving… trust me.)
5. If the bacon on top starts to brown too quickly, cover the dish with foil — it prevents burning while the pork finishes cooking.
6. The biggest tip is to let it rest for 15 minutes before slicing! Seriously… this is IMPORTANT. Allows the juices to rest, keeping the meat juicy & tender as opposed to dry.
7. Wanna switch it up? INSTEAD OF brown sugar — omg, it give such a deep caramel sweetness.

IF YOU LOVE THIS RECEPIE THAN DO CHECKOUT OUT OUR OTHER RECEPIES

Baccon Wrapped Pork Tenderloin Recipe

This Bacon-Wrapped Pork Tenderloin is a juicy, flavorful dish with a crispy, smoky bacon crust. The pork stays tender inside while the bacon adds a perfect crunch, making it feel fancy but super easy to make! Perfect for holidays, special dinners, or just when you wanna impress... with minimal effort!

Author: Kelsey Perez Cooking Method: Baking, Roasting Cuisine: Chinese Courses: Dinner

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Prep Time 20 mins Cook Time 25 mins Rest Time 30 mins Total Time 1 hr 15 mins Difficulty: Intermediate Cooking Temp: 425  °F Servings: 6 Calories: 300-350 kcal Best Season: Winter

INGRIDENT

Scale

1/2x 1x 2x 3x

• 1 pork tenderloin (~1 to 1.5 lbs)

• 6 strips 6-8 of bacon (thin-cut works best for crispiness)

• 2 tbsp olive oil

• 2 tbsp brown sugar (or maple syrup for a twist)

• 2 garlic cloves, minced (or 1 tsp garlic powder)

• 1 tsp kosher salt

• ½ tsp black pepper

• 1 tsp fresh rosemary, chopped (or thyme)

• Fresh rosemary sprigs (for garnish, optional)

• Toothpicks (if needed to secure the bacon)

Instructions

INSTRUCTION

1. Preheat the oven to 425 degrees F. Pat the pork tenderloins completely dry with a paper towel.
   Mark as complete
2. In a bowl, combine garlic, brown sugar, rosemary, salt, pepper, and olive oil to form a paste. Rub the paste evenly over the tenderloins and place them in a roasting pan.
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3. Wrap the bacon around the tenderloin, starting from the bottom and covering the top, without wrapping underneath, only if you desire so. Tuck the sides of the bacon under the tenderloin and arrange rosemary sprigs around it.
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4. Roast for 25-30 minutes, or until the internal temperature reaches at least 145°F. Let rest for 10 minutes before slicing to serve.
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Nutrition Facts

Servings 6

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 18g28%

Saturated Fat 6g30%

Cholesterol 85mg29%

Sodium 600mg25%

Potassium 450mg13%

Total Carbohydrate 6g2%

Sugars 5g

Protein 30g60%

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Vitamin A 10 IU

Vitamin C 0.5 mg

Calcium 15 mg

Iron 1.5 mg

Vitamin D 5 IU

Vitamin E 0.5 IU

Vitamin K 2 mcg

Thiamin 0.7 mg

Riboflavin 0.3 mg

Niacin 10 mg

Vitamin B6 0.8 mg

Folate 5 mcg

Vitamin B12 1 mcg

Biotin 2 mcg

Pantothenic Acid 1.5 mg

Phosphorus 250 mg

Iodine 2 mcg

Magnesium 30 mg

Zinc 2 mg

Selenium 30 mcg

Copper 0.1 mg

Manganese 0.1 mg

Chromium 1 mcg

Molybdenum 2 mcg

Chloride 100 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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