Bacon-Wrapped Pork Tenderloin

4.63 from 16 votes

Bacon-Wrapped Pork Tenderloin is one of the best recipes for entertaining. Great served with mashed potatoes and salads.

Prep Time10

Cook Time45

Additional Time5

Total Time1

Course: Meat and Poultry

Cuisine: International

Servings: servings

Calories: 132kcal

Preheat the oven to 375F.
Season the meat with salt and pepper.
Take a piece of bacon and wrap it around the pork tenderloin. Continue wrapping the bacon around the meat until all the meat is covered.
Mix the honey or the maple syrup with the chosen spices and brush the surface of bacon with it.
Bake at 375F for 45 minutes to an hour or until the temperature inside reaches 145F and the bacon is crispy.
Let the meat rest for about 5 minutes before you slice it.

Meat Preparation: Ensure the pork tenderloin is trimmed of excess fat and silver skin.
Bacon Wrapping: Overlap the bacon strips slightly as you wrap them around the tenderloin to ensure even cooking and coverage.
Seasoning: Feel free to modify the seasoning to suit your taste. Herbs like rosemary or sage can add a nice touch.
Checking Doneness: Use a meat thermometer to check the internal temperature of the pork. It should reach 145°F for safe and juicy results.
Resting the Meat: Allow the pork to rest for 5-10 minutes after removing it from the oven. This helps the juices redistribute, making the meat more tender and flavorful.
Serving Suggestions: Consider serving the pork tenderloin with sides that complement its richness, such as roasted vegetables, mashed potatoes, or a fresh salad.
Storing Leftovers: Store any leftovers in an airtight container in the refrigerator. They can be enjoyed for up to 3-4 days.
Reheating: For best results, reheat leftovers in the oven or on the stovetop to maintain the moisture and texture of the meat.
Alternative Cooking Methods: If you prefer a smokier flavor, this recipe can also be prepared on a grill. Monitor the temperature closely to avoid overcooking.
Glaze Options: For added flavor, consider brushing the bacon with a glaze like maple syrup or honey mixed with Dijon mustard during the last few minutes of cooking.