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 –Â amazing!!
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. 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?? 😉
Anything Bacon Wrapped is a GOOD THING!
- Bacon Wrapped Chicken
- Bacon Wrapped Pork Tenderloin
- Bacon Wrapped Hot Dogs with Cheese Sauce
- One Pan Ricotta Stuffed Prosciutto Wrapped Chicken WITH Scalloped Potatoes!
And more Pork tenderloin recipes
- Apple Cider Glazed Pork Tenderloin
- Pork Tenderloin with Creamy Marsala Sauce
- Also try serving pork tenderloin with this Creamy Mushroom Sauce – just sear/roast pork per this recipe
WATCH HOW TO MAKE IT
Bacon Wrapped Pork Tenderloin recipe video!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 Information:
Serve the Bacon Wrapped Pork Tenderloin with these adorable Mini Cheesy Potato Gratins made in a muffin tin!
I love this recipe. It is my go to on nights that I want a tasty quick dinner. Thank you Nagi
You’re so welcome Linda! N x
This is the best recipe for a pork loin. So easy and delicious! I have made this several times and it is always a hit! Thank you for such an easy delicious dish!
Very tasty with great flavor. I forgot to baste it half way through so it turned out a little dry. But I will try it again for sure!
Do you really need to seer first? What is the purpose of this? Seems to me seering would prevent bacon flavor from penetrating the pork.
Hi Jon, yes best to sear first for colour 🙂 N x
I loved this recipe but I did raise the oven temperature to 450 F which crisped the bacon and cooked the pork through without drying it out. My children/family ate it up asking for more. I personally don’t eat pork often myself but enjoyed this immensely.
I’m so glad you enjoyed it Christina! N x
The bacon wrapped pork tenderloin was the BEST!!!
I have made it twice and can’t get enough of it!
WOOT!!! That’s awesome Lynn! N x
We enjoyed this recipe, the tenderloin was beautifully moist but we felt something was missing. Perhaps a smear of mustard, fresh chopped sage and garlic or other herbs before wrapping in bacon. I used Maple syrup. Will give it another try.
.
This was delicious, quick and easy. I see a lot of questions about loin. Loin and tenderloin are totally different cuts that cause confusion it appears. Recipe is for tender which is much smaller and better.
Yes definitely – I prefer to use tenderloin here – N x
This was terrific and so fast and easy. We all loved it.
Wahoo! That’s great!
OMG, I bought an eleven pound tenderloin…and now I don’t know how I’m going to fit it in my cast iron skillet… I think cutting it in half would let all the juices dry…but also, I can’t skip the Browning step, or can I?! Ease help…it’s for Christmas lunch…
You accidentally bought a full pork loin not tenderloin. The tenderloin is much smaller and lies next to the loin.
I plan on making this for Christmas. But in your video, you sear the pork loin in a pan, and once wrapped in the bacon, you placed it on a cookie sheet and placed in oven. If I use one skillet (oven proof), do I need to clean the skillet prior to setting bacon wrapped tenderloin or leave the juices?
Nagi, I made this YUMMY recipe again for a pot luck. DEFINITELY the hit of the meal! Yet, ANOTHER success!! Thank you!!
Awesome Linda!
Hi Mrs. Nagi, how long should I roast two 8 pound pork loins? I’ve never roasted a pork loin.
I’ve cooked this recipe about 3 times now and my wife loves it! It’s such a delicious meal with an amazing flavor.
I have one question for you Nagi. I plan to double the recipe this week, doing 2 tenderloins at the same time; my question is by how much should I increase the cook time if I’m doing 2 tenderloins side-by-side in the same cast iron?
Hi Sawyer, I’m so glad you love the recipe! Cook time will be exactly the same as you are cooking two separate loins, not one larger piece – N x
WOW!!! This was crazy amazing! It was SO easy and the flavors were awesome! Definitely adding it to my “best of” list!
Oh, and I cooked a 3 lb. pork loin. It took just over an hour – about an hour 5-10 mins. 🙂
Wahoo, that’s great Linda!