This bacon wrapped pork tenderloin is one of those incredible miracle recipes that just happens to only require 4 ingredients – pork, bacon, honey and olive oil. Just sear the pork, then roll up in bacon, drizzle with honey and bake!
Four magic words: Bacon Wrapped Pork Tenderloin
Bacon wrapped pork tenderloin: It’s one of those miracle recipes that is SO GOOD and yet SO EASY, you almost don’t need a recipe for this. You literally just sear the pork, wrap in bacon, brush with honey then roast.
Wish more recipes were that quick and easy to write out! 😂
Besides the fact that this is only 4 ingredients, the other big thing this has going for it is that the bacon keeps the pork really juicy. Pork tenderloin is extremely lean – slightly leaner than chicken breast even. Did you know that? There’s a bit of food trivia for you!
So by wrapping it with bacon, the pork is protected which helps keep it extra moist when roasting. Plus the fat from the bacon bastes the pork as it roasts which also adds to the juiciness.
What you need for Bacon Wrapped Pork
what all you need:
If you’re looking at the photo and thinking hey, that’s FIVE ingredients! Well, I get salt and pepper for free…. My website. My rules! 😂
Pork tenderloin – Also called pork fillet, this is a lean and tender cut of meat. When cooked properly, it’s juicy and succulent. Tenderloins range in size from small ones around 300g (10oz) to very large ones weighing up to 700g (1.4lb). (Not in Australia, but I’ve seen ones this large overseas!) An average size is around 450 – 500g (16oz – 1 lb) each.
Bacon – Use streaky strips that are long enough to wrap around the pork. You’ll need anywhere between 7 to 10 pieces, depending on the width of the bacon and the size of your pork tenderloin.
Honey – For the glaze. Combined with the bacon fat and salt, it transforms into savoury sticky delicious that requires no other additions!
Oil, salt and pepper – For seasoning and searing the pork.
How to make Bacon Wrapped Pork Tenderloin
And look, see? Here are step by step photos. You really DON’T need a recipe, right?? 🙂
Heh! You know I wouldn’t leave you hanging, I always provide a recipe! 😂
Season and tuck – Sprinkle the pork with salt and pepper, then tuck the thin end under so the pork is more even thickness and fits into a skillet.
Brown – Sear the pork over high heat in a little oil until browned all over, around 5 minutes. It will still be raw inside because we’re going to finish it in the oven. Why? Because otherwise we end up with a thick band of overcooked pork in order for the middle to be cooked through.
Wrap in bacon – Lay bacon out on a work surface so each piece overlaps slightly. Place pork on the bottom then with the aid of a long knife, roll the pork so it’s wrapped in the bacon.
Seam side down – Finish with the seam side down so the bacon stays in place. Then slide the knife under to transfer it back into the skillet.
Drizzle with honey – To be honest, I don’t measure! I just eye ball it and squeeze it straight from the bottle onto the pork. Then roughly spread it with a spoon or brush – no need for completely coverage here because it mostly slips off during the baking. The glossy, deeply bronzed glaze is from brushing the bacon with the pan juices.
Bake for 20 minutes at 200°C/390°F (180°C fan).
Baste – Remove from the oven and baste the bacon using the juices in the pan. There will be a decent amount of syrupy glaze, and it will make the bacon a beautiful deep bronze colour.
Bake further 5 minutes (total bake time for 25 minutes) or until the internal temperature is 65°C (149°F). This yields medium doneness, which will have the faintest blush of pink inside with beautifully juicy flesh. To cook fully with no pink at all, just take it to 68°C (155°F) – around 3 more minutes baking time.
Rest for 5 minutes, then baste one last time before slicing. Serve with remaining pan juices!
What to serve with Bacon Wrapped Pork
A starchy vehicle is called for here, to scoop up with the residual bacon juices. Think: mashed potato, or creamy mashed cauliflower for the carb conscious. Else, anything for plate mopping – crusty bread, hot flatbreads (this no-yeast one is a great easy one, otherwise, hot naan would be lip smackingly good too).
As for a salad, the plate above features a very fancy one involving a handful of leafy mixed greens tossed with my everyday simple Salad Dressing. If you wanted to make more of an effort and to try something a little different, here are a few suggestions:
– Nagi x
PS I just realised this is pork-on-pork. Is that a faux-pa?? 😉
Watch how to make it
Bacon Wrapped Pork Tenderloin
Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Tap or hover to scale
Preheat oven to 200°C/390°F (180°C fan).
Lay out bacon: Lay the bacon next to each other, slightly overlapping (per photo in post). The width of the bacon should be enough to wrap the length of the pork.
Season the pork with salt and pepper. Tuck the thin end under so the length of the pork is roughly the same thickness.
Brown pork: Heat the oil in an oven proof skillet over high heat. Sear the pork on all sides until nicely browned. It wil still be raw inside.
Wrap pork in bacon: Place pork on the bottom of the bacon. Use a long knife to help keep the bacon together and roll the pork up, finishing with the seam side down.
Honey: Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.
Bake 25 minutes: Transfer pork to oven for 25 minutes and bake until the internal temperature is 65°C / 149°F. (Note 1) Baste with pan juices at the 20 minutes mark, mopping up plenty of the honey pooled at the base of the pork (this will make bacon deep golden).
Rest 5 minutes: Remove from oven and let it rest for 5 minutes. Baste once more just before serving. To serve, cut into thick slices. Serve with remaining pan juices.
Pork tenderloin cook times – These are cook time guides for the recommended internal temperature of 65°C (149°F) which is medium (ie. a faint blush of pink and optimum juiciness). Pork tenderloin weight (time is total oven time):
- 300g (10oz): 20 minutes
- 400g (14oz): 25 minutes
- 500g (1lb): 28 minutes
If you prefer no pink centre at all, increase the cook times by 3 minutes and target an internal temperature 68°C (155°F).
Note: This recipe takes longer to bake than the usual baked tenderloin recipes (like this one with Creamy Mustard Sauce) because of the bacon layer.
2. HOW TO MAKE AHEAD: Assemble pork wrapped in bacon per recipe. Take out of the fridge 1 hour prior. Top with honey and roast per recipe.
3. Nutrition assuming 4 servings. The calories per servings can be reduced to 305 calories by using Lean Turkey Bacon instead of streaky bacon.
Serving: 189gCalories: 511cal (26%)Carbohydrates: 9.4g (3%)Protein: 51.3g (103%)Fat: 28.8g (44%)Saturated Fat: 8.9g (56%)Polyunsaturated Fat: 19.9gCholesterol: 146mg (49%)Sodium: 1227mg (53%)Sugar: 8.6g (10%)
Originally published May 2015. Updated with much needed new photos and recipe video. But most important, a Life of Dozer section added! ⬇️⬇️⬇️
Anything Bacon Wrapped is a GOOD THING!
And more Pork tenderloin recipes
Life of Dozer
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