This bacon wrapped pork tenderloin is one of those incredible miracle recipes that just happens to only require 4 ingredients – pork, bacon, honey (or maple syrup) and olive oil. (I get salt and pepper for free!). It’s so simple to make – easy enough for midweek, but also fancy enough for company.
If you swap out the streaky bacon for turkey bacon, this only has 305 calories a serving – amazing!!
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. Seriously, here’s the “recipe”:
1. Sear pork
2. Wrap in bacon
3. Brush with honey (or maple syrup)
4. Roast
Shortest recipe ever. 🙂 And this is what comes out of the oven:
And look, see? Here are step by step photos. You really DON’T need a recipe, right?? 🙂
I’m totally kidding! Actually, I have a few wee little tips that might help you make this incredible Bacon Wrapped Pork Tenderloin that is honestly so good, you can serve it up at a fancy dinner party and just sit back smugly as your guests exclaim about how delicious it is even though it took a mere 10 minutes of effort.
Like brushing the pork with the pan juices. Brush, brush, brush. Don’t waste a drop of that liquid gold!
So if you scroll down, you will find the recipe. 🙂
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.
I’m making this for a dinner party this weekend. Shh, don’t tell my friends how easy this is!! – Nagi
PS I just realised this is pork-on-pork. Is that a faux-pa?? 😉
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Bacon Wrapped Pork Tenderloin
Ingredients
- 8 to 10 slices of streaky bacon, long enough to wrap around the pork 1 1/2 times.
- 1 lb / 500g pork tenderloin, at room temperature
- Salt and pepper
- 1 tbsp olive oil
- 2 tbsp honey or maple syrup - I prefer honey because it is thicker which creates a better glaze
Instructions
- Preheat oven to 180C/350F (fan forced / convection) / 200C/390F (normal oven)
- Lay the bacon next to each other on a cutting board, slightly overlapping (per photo below). 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.
- Heat the oil in an oven proof skillet over high heat.
- Sear the pork on all sides until nicely browned.
- Place pork on the bacon. Use a knife to help keep the bacon together and roll the pork up, finishing with the seam side down.
- Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.
- Roast for 25to 30 minutes (Note 1), basting once or twice with the pan juices, mopping up plenty of the honey pooled at the base of the pork.
- Remove from oven and baste again. Let it rest for 5 minutes. Baste once more just before serving.
- To serve, cut into thick slices.
Recipe Notes:
- Heat skillet on high heat until stinking hot, almost smoking
- Add vegetable or canola oil - it will heat almost instantly, then add pork and sear it VERY briefly all over, literally 1 minute. Remove immediately. Doing the sear super fast (minimal searing crust) will minimise juices leaking from the pork while you set it aside for a while.
- Wrap with bacon. Refrigerate if not cooking for 1+ hours. Then remove from refrigerator 30 min prior to cooking and roast per directions.
3. Bacon Wrapped Pork Tenderloin nutrition assuming 4 servings. The calories per servings can be reduced to 305 calories by using Lean Turkey Bacon instead of streaky bacon.
Nutrition
WATCH HOW TO MAKE IT
Bacon Wrapped Pork Tenderloin recipe video!
Serve the Bacon Wrapped Pork Tenderloin with these adorable Mini Cheesy Potato Gratins made in a muffin tin!
I made this pork tenderloin with the maple syrup because I’m not a lover of honey and do not stick it in our pantry. It was delicious, the pork was extremely moist and tender. Flavor was on point. Will make this again and again
That’s fantastic to hear Karen, thanks for the feedback!
I made this bacon wrapped pork tenderloin several time. Instead of honey I’m basting with real Canadian maple syrup. Soo good.
I made the cheese potatoes for 13 peoples amazing everybody likes them. They all said this way everyone gets the good taste of the creamy garlic sauce. Thanks for the tasty recipe.
Sounds divine!
I made this tonight exactly as you instructed and it was delicious. And beautiful! Would like to make it for a dinner party and curious as to any tips/insights re the make ahead?
Hi Tammy, I talk about this in the recipe notes, hope this helps!
OMG!! This recipe was amazing!! My whole family loved it!! Super easy to make !! I will definitely be making this again. Thank you for sharing.
Awesome!!!!
This was amazing! 4 out of 4 family members loved it. I’m not a cook and I impressed myself! After taking the meat out of the skillet, I added some partially cooked baby carrots and glazed them in the sauce and roasted them in the oven while the pork was resting. Tonight I’m trying some sweet potatoes in the pan while roasting the pork
4 out of 4 – go Laura!!! Thanks for the awesome feedback! ❤️
I have made this and was lovely, so tender! I did cook it on a rack in the oven which worked beautifully. Making again for company but will be doing 2. Any suggestions for a sauce/gravy to serve alongside? Would your Marsala sauce work? Thanks for a great recipe 🙂
Delicious and so easy! I marinated my pork loin first using 1/3 cup Soy Sauce, 2 Tbls. Worcestershire, 2 tbls. Brown Sugar, 1 tsp. Dijon, Pepper.
I also layed out Saran Wrap and placed the Bacon on that and rolled it up like a Sushi roll. Much easier.
I am making the Tenderloin wrapped in bacon. It looks so good and any thing with bacon has to be wonderful.Ty
Pig on pig for the WIN!!!
This was delicious! Even my fussy child enjoyed it! Grilled it for a wee bit at the end to crisp up the bacon a little. Cooked perfectly and oh so tender… No leftovers for lunch tomorrow though – the sign of a good meal.
That’s great to hear Jo! Thanks for letting me know!
Hi Nagy,o
This recipe turned out deliscious, however the bacon did not brown. Should the heat be higher than suggested? Ie 390.
Thanks,
Helga
Yes the bacon is not brown or crisp as per the recipe. A bit disappointed.
I’m so sorry you were disappointed! If the bacon is too crispy it makes it difficult to cut into nice slices as the bacon would crumble. If your bacon doesn’t have that golden colour, just put it under the grill for a little bit to get some browning! ☺️
Nagi,
From sunny CA, Flap thinks this recipe is to die for! I’ve long been accustomed to my mum’s pork roasts for Sunday dinner, but I don’t recall any of them ever being this moist, tender and flavorful. *Sorry, Mum!*. As the survivor of far too much fast food, I just want to tell you that I will never, ever do “drive thru” again, not when I know I can pull up a dish for every occasion from you! I’m a retired lady but am just now learning how to prepare real food…and if my success with this roast is any indication of progress, I’m going for gold every single time. Thank you for showing me how easy it can be, I never would have believed it actually came from my tiny apartment-sized kitchen. Loved the entire meal, and served homemade rough cut applesauce with it, a perfect side. (The applesauce is about the only thing I knew I could do up till now!) Love the photos, they make me want to try something new every day! Thanks so much!
I am wondering, is there a way around the soggy gross bacon at the bottom of the pork after cooking? I love the crisp top, but am grossed out by how soggy the bacon gets on the bottom of the pork! (Not per your recipe, just in general). Thanks for any tips!
Hi Erin! Sure thing – just bake it on a rack! 🙂 N x
My family has suggested pork tenderloins wrapped in bacon for dinner. I love your recipe! If I were to make 6 tenderloins do you think I would be safe using the same rule of 25 mins per lb.? Dread the thought of dry over cooked meat. Considered buying six thermometers and sticking one in each but then I have to store them afterward…Pls help!!!
What if I need to make two?
My tenderloin is 2lb. How long should I roast it?
Hey Lola , I did 4 – 2.5 pound loins at the fire station last nite. 25 minute roast time is for ONE pound roast. Roast those bad boys at 25 minutes per POUND! You’ll be glad you did. If your get panicky, stab them in the middle with a temp probe and look for 160 to 170. Or old school it like I did and cut the biggest one in the middle half way through and look for all white.
Sorry Lola forgot to mention. I have a 26″ two handle cast skillet cooking in a cranky old Viking commercial gas oven at 390 degrees. Thanks for this Nagi. I was a rock star last nite with this one!
They cooked perfectly for 25 minutes.
Simply delish!
So good, turned out perfectly! My husband was excited to take leftovers to work! 🙂
That’s so great to hear Alexis! Thank you for taking the time to let me know! N x
I cant wait to try the recipes in the 2 cookbooks
Did this For our Christmas dinner! It was a delightful success.
I’ve made this recipe a couple times sense finding it on Pinterest. I’m always looking for quick easy meals because I work late. I also love stepping out of my box and trying something new. This recipe is all of that in one. I highly recommend it. Thank you!
That’s so great to hear Sierra! Thanks for letting me know – N x ❤️