Let this delicious Bacon Wrapped Pork Tenderloin be the star of your holiday table this year! It’s ultra tender and flavorful on the inside with crispy bacon on the outside. Such a simple recipe that feels extra special!
Pork tenderloin is a versatile protein that you can dress up or down depending on the occasion. This roasted pork tenderloin is one of my favorite quick dinner recipes. I also enjoy making honey garlic pork tenderloin for guests. But, wrap a pork tenderloin in bacon and now you have a real showstopper.
Why You’ll Love Bacon Wrapped Pork Tenderloin
- Not only does the bacon add tons of flavor, but it also prevents the tenderloin from drying out and keeps the meat extra juicy.
- You can pair it with just about any side dish, from a simple salad and roasted potatoes.
- It’s easy enough to make for a weeknight dinner but nice enough to serve on any holiday or special occasion.
- Pork loin often gets a reputation for being dry and tricky to cook, but that’s where bacon comes to the rescue! In this recipe, the bacon helps seal in moisture, keeping the pork loin tender and flavorful.
Here’s Everything You’ll Need
You want to make sure that you’re buying pork tenderloins and not pork loin. Tenderloins are a smaller cut, but incredibly tender and easy to cook.
You can opt for any bacon strips you like as long as it’s not too thick. Thick-cut bacon won’t get quite crispy enough in the time it takes to cook the tenderloin.
How To Make Pork Tenderloin Wrapped In Bacon
First: In a small bowl, mix the garlic powder, brown sugar, rosemary (or thyme), salt, and pepper with enough olive oil to form a paste.
Second: Coat or drizzle the tenderloins evenly on all sides with the seasoning mixture (glaze).
Third: Lay several strips of bacon side by side until they’re the length of your tenderloin.
Fourth: Start from the bottom and carefully roll the tenderloin until it’s completely wrapped in bacon.
Fifth: Arrange the tenderloins in a baking dish seam-side down with a few fresh rosemary sprigs tucked in the sides.
Sixth: Roast the pork tenderloins for 30 minutes, or until they have a cooked interior and a crispy exterior. Then, place them on a cutting board and slice them.
What Temperature Do I Cook Pork Tenderloin To?
Pork tenderloins cook quickly, so be careful not to overcook them. I recommend that you use an instant-read thermometer to check if they are done. To get a tender pork, take the tenderloins out of the oven when they reach the internal temperature of 145°F at the thickest part.
Olivia’s Recipe Tips
- I like to wrap the bacon around the top and sides of the tenderloin. If I double the bacon on the bottom, it won’t get crispy. But make sure the bacon overlaps slightly to stay secure. If needed, you can use toothpicks to hold it in place for extra stability.
- If the bacon on top starts browning too quickly, you can cover the dish with foil until you fully cook the pork.
- Be sure to let the tenderloins rest for about 15 minutes before slicing. This gives the juices time to settle, which keeps the meat juicy and tender.
- You can replace brown sugar for maple syrup too.
Make-Ahead & Storage Instructions
For a totally stress-free cooking day, prep the tenderloins up to 24 hours ahead of time. Then, just roast and serve it when you’re ready – how easy is that?
If you have leftovers, keep them in an airtight container in the refrigerator for up to 3 days. Or, you can freeze it for up to 2 months for longer storage. Wrap it in foil or plastic wrap first, then place it in a freezer-safe bag and thaw it overnight before reheating.
When you’re ready to enjoy, pop the tenderloins in the oven at 350°F until heated through.
If you try this Bacon Wrapped Pork Tenderloin recipe, please leave a star rating. Let me know how it turns out in the comments below. And for more inspiration, check out the full collection of pork recipes here at Primavera Kitchen!
Bacon Wrapped Pork Tenderloin
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Ingredients
- 2 pork tenderloins about 1 pound each
- 5 garlic cloves minced
- 1 ½ tablespoons brown sugar
- 1 teaspoon dried rosemary
- Kosher salt and freshly ground black pepper
- 1.5 tablespoon olive oil
- 1 pound of bacon not thick cut bacon
- A few fresh rosemary sprigs for garnish
Instructions
- Preheat the oven to 425 degrees F. Pat the pork tenderloins completely dry with a paper towel.
- 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.
- 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.
- Roast for 25-30 minutes, or until the internal temperature reaches at least 145°F. Let rest for 10 minutes before slicing to serve.
Tips
- Look for pork tenderloins with even marbling and a nice pink-red color.
- Place your baking dish in the center rack to help the bacon brown evenly.
- Use a pair of tongs and a sharp knife to slice the tenderloin into coins.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Barbara H says
This is a great recipe. Very easy to make and makes a very nice presentation. I roasted the potatoes first with some carrots. The carrots. Had a nice caramelized flavor. We will definitely make this again. Thank you for providing great recipes. We also love your garlic chicken.
Olivia Ribas says
Thank you for your kind words! Roasting the potatoes and carrots sounds delicious, especially with that caramelized flavor. So glad you’re enjoying the recipes, including the garlic chicken! 😊
Carol Ann says
Awesome recipe. So flavorful and tender! Will definitely make again.
Olivia Ribas says
Aww so happy you liked it! It’s one of my favorites too!