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…..
This looks delicious! I can’t wait to try it!
This looks delicious! I can’t wait to try it!
I made this recipe last night and I think it’s one of the best pork tenderloin recipes I’ve ever tasted! The meat was super moist and flavorful and everyone loved it!
PSA: I found 700g pork fillet at Harris Farm today!
I cannot have sugar. What would you suggest in place of honey? lOVE your recipes! 🙂
This is the recipe that made me buy a cast iron skillet. Love this recipe. Added some jalapeno poppers to the pan. Exquisite!!
This is the recipe that made me buy a cast iron skillet. Love this recipe.
I made this a week ago and I really messed it up and it still turned out great! I followed the directions to a T – or so I thought. I browned the meat and then wrapped the tenderloin in bacon and roasted it as described and after 25 minutes I went to put the honey on top and realized my mistake! I immediately put the honey on, turned on the broiler and left it in there for about 8 minutes. It got brown – not as golden as the beautiful pictures on your web page but a nice gold. I thought it would be dried out but it wasn’t. It was still delicious! I will make it correctly next time. My experience shows that this recipe is, indeed, idiot-proof! Thanks, Nagi, for a winner.
Bottom of the bacon was soft from the juices. We needed to cook the meat for about 10m longer. I’d recommend adding seasoning to the pork. Needed a bit more flavor.
Hi folks! Long time cook & baker here! Pork tenderloin and pork loin are NOT the same thing. Pork tenderoins are smaller, averaging 1 lb each with 2 in a vaccuum pack. Pork loins are larger in diameter and are not as tender. Think of chicken breast and chicken tenders. The tenders/tenderloin is smaller and protected around by the other cut, which is larger and can be tougher. Certainly the flavors are very similar and some people would. say they are the same. The rule of thumb is first time you try a new recipe, make it the way it is written and second time you make it, do your little adaptations if needed.
Wanted a different way to make Pork Tenderloin. Ran across this recipe accidently. I wanted a quick and easy recipe as I didn’t have a lot of time. Decided to give yours a try. I’m glad I did! My family loved it! Got rave reviews. It was so delicious, tender and moist… there were no leftovers. I have been asked to make it again. Thanks so much for this quick and easy recipe! I had also told some friends about it and they are going to try it as well.
4th time making this, it’s a definite keeper! Absolute crowd pleaser (kids, hubby & guests raved) and so delicious! I like to pair it with a baked potato & green beans with almonds which always looks & eats like a 5 star restaurant meal without the price or fuss 🙂
Hi Nagi. if I were to use an air fryer instead of an oven, how much time and at what temperature? Thanks!
I’ve only ever cooked mine in an air fryer & though air fryers vary by model, I’ve kept the same temp/time on this recipe with my Instant Vortex and it always comes out beautifully. The caveat being that I must flip it halfway through so that the bottom crisps up.
It turned out perfectly, so why mess with perfection?
Well, tonight I’m glazing the bacon with a mix of liquid smoke and maple syrup instead of honey. Serving with Waldorf salad and roasted parsnip.
Looking forward to it 🙂
Hi! I want to make this for a dinner party for 10. So I need to make more than one. I’m thinking 3. I won’t be able to bake them in the cast iron pan I sear then in. Will I lose a lot of flavor by transferring them to something else for baking?
Hope your dinner party went well! I cooked this in a normal baking tray and it tasted just as tasty.
Will be making this for dinner tonight along with scalloped potatoes and whatever vegie hubby brings home.
That looks amazing Nagi, I have one concern. My hubby LOVES his cast iron skillet (more than he loves me I think!) and I’m nervous putting honey near it. Will he have a breakdown when it comes to cleaning it?
I don’t know about the honey; I usually coat the tenderloin in basil pesto before wrapping in bacon or Parma ham.
The only pork roast I have is the loin roast not the tenderloin . The loin was bogo.
I have purchased these before and the are tender. Do you think they will be suitable ? Than you.
Simply delicious (kissing my fingers and throwing them in the air like a mafia) we made this for our Sunday dinner last night, our pork loin was between 700-800g and there was nothing left of it, served with roast spuds, yorkshires, cheesy broccoli (in the oven so it goes crispy) and a bit of gravy for those who wanted it. Making this again soon. X