Bacon Wrapped Pork Tenderloin
This bacon wrapped pork tenderloin is the perfect main dish. It’s easy to make and delivers succulent, juicy pork every time. We love it served with our Garlic Parmesan Mashed Potatoes and Maple-Glazed Carrots for a simple but refined dinner.
Ingredients Needed
To add a ton of flavor to this recipe, I season the pork tenderloin first with a combination of fresh garlic, fresh sage, salt and pepper before wrapping it in bacon. Feel free to play around with herbs and spices to flavor the pork to your preference.
- Pork tenderloin / pork fillet.
- Streaky bacon.
- Fresh sage. Other herbs like rosemary, thyme and parsley are all delicious with pork.
- Fresh garlic cloves.
- Salt and black pepper.
How to make bacon wrapped pork tenderloin
Finely chop the sage and garlic on a large chopping board then add the salt and freshly cracked pepper. Spread the seasoning mixture out over the board then roll the pork tenderloin in the mixture, making sure it’s covered on all sides.
Prepare the bacon by lining a baking sheet with parchment paper. Lay the strips of bacon on top of the parchment paper, overlapping each slice slightly. Place the seasoned pork on top then wrap the pork in the bacon. Turn the bacon wrapped pork tenderloin over so that it’s seam-side down on the sheet pan.
Place in a preheated oven and allow to roast for 25-30 minutes or until the pork reaches 145°F/63°C internal temperature on a meat thermometer. Remove the pork from the oven and allow to rest for 5 minutes before carving and serving.
Can I make this ahead?
The pork can be seasoned and wrapped in bacon up to a day in advance. Simply wrap well in plastic wrap and place in the refrigerator overnight. Leftovers can be kept in an airtight container in the fridge for up to 2 days.
Serving suggestions
This pork tenderloin recipe is perfect served with creamy mashed potatoes and vegetable side dishes like orange brown sugar carrots, green beans with bacon and Brussels sprouts. It’s as suitable for an easy weeknight dinner as it is for a holiday meal. It’s a great alternative to turkey for Thanksgiving or Christmas.
FAQ
Pork tenderloin is delicious cooked in a variety of ways. Roasting is a fool-proof cooking method and results in succulent pork.
Because pork tenderloin is so lean, it’s best to cook at a high heat, quickly. This will result in pork that is soft and tender with a slight blush to its core. Good quality pork is perfect safe to eat if slightly pink in the center as long as it reaches 145°F/63°C on a meat thermometer.
Pork tenderloin and pork fillet are exactly the same cut – the name just differs depending on where you live.
Easy Pork Recipes
- Salt and pepper pork belly with perfect crispy crackling
- Pan Seared Pork Chops
- Grilled pork tenderloin with Lemon Caper Sauce
Bacon Wrapped Pork Tenderloin
Ingredients
- 1 lb (500g) pork tenderloin
- 3 garlic cloves
- 10 fresh sage leaves
- 2 tsp salt
- 1 tsp black pepper
- ½ lb (250g) streaky bacon
Instructions
- Preheat the oven to 430°F/220°C and line a baking sheet with parchment paper
- Finely chop the sage and garlic on a large chopping board then add the salt and freshly cracked pepper.
- Spread the seasoning mixture out over the board then roll the pork tenderloin in the mixture, making sure it's covered on all sides.
- Lay the bacon on top of the parchment paper, overlapping each slice slightly.
- Place the seasoned pork on top then wrap the pork in the bacon.
- Turn the bacon wrapped pork tenderloin over so that it's seam-side down on the sheet pan.
- Place in a preheated oven and allow to roast for 25-30 minutes or until the pork reaches 145°F/63°C internal temperature on a meat thermometer.
- Remove the pork from the oven and allow to rest for 5 minutes before carving and serving.
Is it just me or did you decide not to put the oven temperature in these directions?
Oven temp is in the recipe card at the bottom of the post 🙂