This bacon-wrapped pork tenderloin is one of those 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. It’s easy as one-two-three (four)!
Four magic words: Bacon Wrapped Pork Tenderloin
Bacon-wrapped pork tenderloin: It’s one of those gem recipes that is so good and yet so easy that you almost don’t need a recipe. You literally just sear the pork, wrap in bacon, brush with honey and then roast.
(I wish more recipes were this quick and easy to write out! 😂)
Besides the tiny number of ingredients, the other big thing this has going for it is that the bacon keeps the pork really juicy. Pork tenderloin is extremely lean – in fact it’s 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
Here’s the only things you need!
(OK, ok … So salt and pepper make six ingredients in total. Free pass, I say! 😂)
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 found in Australia, but I’ve seen ones this large overseas!) An average size is around 450 – 500g (16oz – 1 lb) each.
Bacon – Use streaky bacon strips that are long enough to wrap around the pork. You’ll need anywhere between 7 to 10 pieces, enough for a slight overlap between each strip. The exact number depends 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 a savoury, sticky and delicious coating that requires no other additions!
Oil, salt and pepper – For seasoning and searing the pork.
How to make Bacon-Wrapped Pork Tenderloin
I said you pretty much don’t even need a recipe. But here are the steps anyway. I would never leave you hanging out to dry! 🙂
Season and tuck – Sprinkle the pork with salt and pepper, then tuck the thin tail end of the fillet under so the pork is more even thickness and fits into a skillet.
Brown pork – Sear the pork over high heat in a little oil until browned all over, around 5 minutes. This is to give the pork a head start before we finish it in the oven. If we don’t do this, we end up with a thick band of overcooked pork surrounding the just-done centre. Pre-searing gives us an evenly cooked finish.
Wrap in bacon – Lay bacon strips vertically on a work surface, with each piece overlapping slightly. Take the pork from pan (let it cool a little so you can handle). Place the pork on top of the bacon, at the end closest to you. Use a long knife to fold the bacon over the pork and roll the pork so it’s wrapped in the bacon.
Seam side down – Roll the fillet over so it’s sitting seam side down. This helps the bacon stays in place. Now slide the knife under the pork, lift it and transfer back to the skillet (heat off, it’s now our baking dish).
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 melts off during the baking. The glossy, deeply bronzed glaze is from brushing the bacon with the pan juices later.
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 pooled in the pan. Basting with 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) or so – 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 sidekick is called for here, to scoop up the residual bacon juices. Think: mashed potato, or creamy mashed cauliflower for the carb-conscious. Otherwise any standard plate-mopping companions from the bread family: 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 modest effort involving just 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 pas, like denim on denim?? 😉
Watch how to make it
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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 (honey works better, it's thicker)
Instructions
- Preheat oven to 200°C/390°F (180°C fan).
- Lay out bacon: Lay the bacon strips vertically on a board, slightly overlapping (see photo in post). There should be enough bacon so when rolled will wrap the length of the pork.
- Season the pork with salt and pepper. Tuck the thin end of the fillet under so the pork is roughly the same thickness from end to end.
- Brown pork: Heat the oil in an oven-proof skillet over high heat. Sear the pork on all sides until nicely browned. (Don't worry about cooking through, it will go in the oven.) Turn off heat, remove pork and allow to cool enough to handle.
- Wrap pork in bacon: Place pork on the arranged bacon at the end closest to you. Use a long knife to lift the bacon under the pork and roll the pork so the bacon wraps around the fillet. Finish with the bacon seam side down.
- Honey: Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.
- Bake 25 minutes: Transfer skillet to oven for 25 minutes and roast pork until the internal temperature is 65°C / 149°F. (Note 1) Baste with pan juices at the 20 minute mark, mopping up plenty of the honey and juices pooled in the pan (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.
Recipe Notes:
- 300g (10oz): 20 minutes
- 400g (14oz): 25 minutes
- 500g (1lb): 28 minutes
Nutrition Information:
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
Latest attempt to keep him out of the kitchen…..
Made this twice now it is absolutely delicious..so moist and flavoursome
Been with you for a couple of years now and made lots from your recipes
You are the best and I never look anywhere else..you are the best Nagi
xxxxx
The best pork tenderloin I have ever prepared and my husband agreed! I’ll be making this again! So easy and delicious!! Thank you for the recipe!
You are welcome, April! N x
Did you bacon wrap pork. It was DELICIOUS . quick easy and perfect. Served with roast potato. Grilled butternut and green beans . We felt like we had our dinner in a restaurant.
THANK YOU 😊 !
I spread a grainy mustard between the bacon and the tenderloin. Yum!
YUM! Great tip thanks! N x
Easy to assemble. Tasted too much bacon fat for me. I think I would like the maple syrup over the honey personally. Meat was tender.
Delicious, easy and looks fabulous! Definitely a new favourite – went great with mashed potato and some roasted asparagus.
Hi Nagi!
The recipe is great! But, I ended up with gummy meat. So tough. I thought the tenderloin itself will do the job. What can I do to tenderize the meat?
Thank you!
Hi Harley – it sounds like it was cooked a bit too long. Did you use a meat thermometer? Tenderloin shouldn’t be tough if cooked to blushing pink and rested. N x
This recipe is outstanding in both taste and ease of preparation! Leftovers are a must so make lots and serve as a sandwich on a toasted english muffin! RUN… do it now! SO GOOD!!
Can I substitute the pork tenderloin for lion instead? How would the cook time change?
Hi…no you can’t swap pork loin and tenderloin…they are different cuts..sorry! N x
Nagi, we had this marvellous tenderloin for our anniversary dinner and it really was a FEAST….Thanks, thanks and thanks!
XXX
Mireille
Glad you enjoyed it! N x
Hi Nagi
Could I substitute eye fillet?
Hi Georgie…the meat would work fine as bacon wrapped eye fillet (just use a thermometer to get your desired level of doneness) but I am not sure about the honey/maple flavour!
Thanks Nagi, Another fabulous recipe to keep us feed in Sydney Lockdown- I wilted a handful of baby spinach/garlic and mixed with Dijon and Sage – spread over Tenderloin before wrapping – next level delicious.
Made exactly per recipe. Loved this! In Nagi, we trust!
Cooked this dish last night and the family couldn’t believe it only had 4 ingredients. Absolutely beautiful although my didn’t look as neat as yours did Nagi
Made this dish last night and the family couldn’t believe it only had 4 ingredients. Absolutely beautiful although my didn’t look as neat as yours did Nagi
So simple so tasty!! and lovely leftovers for a gravy pork roll the next day. We served it with mash, veg and extra gravy. ☀️
YUM!!! Sounds delicious Hazel! N x
Wow Nagi, your bacon wrapped pork tenderloin recipe came thru just when I was wondering what to do with my pork for something different. It was so tasty and so easy and even better, the following night I thinly sliced the leftover pork and we had it with the spring salad, sensational. Love your website and this has been a godsend during lockdown here in Melbourne. One other thing I love seeing all your photos of dozer these bring a little smile and lots of joy, never had a dog but he is so gorgeous. Thanks for all you do and take care.
June
Just made the pork tenderloin wrapped in bacon. Crikey…
The pics I took are just like the pics in the recipe. Delicious.
That’s so good to hear Olly, thanks so much for the great feedback!! N x
What a winner! This recipe will definitely be part of a staple in our family. As ‘John’ recently mentioned, mine didn’t look quite as neat and I couldn’t get the bacon wrapped as tightly as yours, but who cares… it was yum and that’s what mattered. Moist and perfectly cooked. Thanks for a great recipe!