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Home Quick and Easy

Bacon-Wrapped Pork Tenderloin

By:Nagi
Published:15 Sep '21Updated:15 Sep '21
476 Comments
Recipe v Video v Dozer v

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)!

Brushing honey onto Bacon wrapped pork tenderloin

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.

Freshly made Bacon wrapped pork tenderloin
Close up of slices of Bacon wrapped pork tenderloin

What you need for Bacon-Wrapped Pork

Here’s the only things you need!

Ingredients in Bacon wrapped pork tenderloin

(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! 🙂

How to make Bacon wrapped pork tenderloin
  1. 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.

  2. 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.

  3. 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.

  4. 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).

How to make Bacon wrapped pork tenderloin
  1. 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.

  2. Bake for 20 minutes at 200°C/390°F (180°C fan).

  3. 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.

  4. 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!

Slices of Bacon wrapped pork tenderloin on mashed potato

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:

Close up of Yotam Ottolenghi's Green Bean Salad
Ottolenghi’s Green Bean Salad
Close up of juicy Tomato Salad with Basil, ready to be served
Cherry Tomato Salad with Basil
Close up of a refreshing Cucumber Salad with a tasty Herb & Garlic Dressing
Cucumber Salad with Herb Garlic Vinaigrette
Close up photo of Panzanella Italian tomato and bread salad
Panzanella (Italian tomato & bread salad)
Overhead photo of Blood Orange Salad
Blood Orange Salad
Big bowl of Garden salad
The Garden Salad
Close up of sweet potato salad with baby spinach, feta, almonds, red onion, wild rice drizzled with a Honey Lemon Dressing
Wickedly Delish Sweet Potato Salad
Close up of forkful of Green Bean Salad with Cherry Tomatoes and Feta
Side Salads

– 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

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Pork, Roasted
Western
4.95 from 103 votes
Servings4
Tap or hover to scale
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  • 6529
Recipe video above. Bacon wrapped pork tenderloin is one of those incredible 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!
Had one too many sad, dried out roast pork tenderloins? This happens because this cut has almost no fat. By wrapping it in bacon, it not only protects the pork but the bacon juices bastes the pork, helping it stay nice and juicy!

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:

1. Pork tenderloin (aka pork fillet) preparation – If you see a thin transparent membrane on the meat (known as silver skin), it is best to trim that off before cooking. Some butchers already trim it off. If you forget to, it’s not a big deal however as it’s so thin it does not go tough. Trimming excess fat is optional.
Pork tenderloin cook times – These are cook time guides for the recommended internal temperature of 65°C (149°F) which is medium (ie. a faint blush of pink and optimum juiciness). Pork tenderloin weight (time is total oven time):
  • 300g (10oz): 20 minutes
  • 400g (14oz): 25 minutes
  • 500g (1lb): 28 minutes
If you prefer no pink centre at all, increase the cook times by 3 minutes and target an internal temperature 68°C (155°F) or so.
Note: This recipe takes longer to bake than the usual baked tenderloin recipes (like this one with Creamy Mustard Sauce) because of the bacon layer.
2. HOW TO MAKE AHEAD: Assemble pork wrapped in bacon per recipe. Take out of the fridge 1 hour prior. Top with honey and roast per recipe.
3. 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:

Serving: 189gCalories: 511cal (26%)Carbohydrates: 9.4g (3%)Protein: 51.3g (103%)Fat: 28.8g (44%)Saturated Fat: 8.9g (56%)Polyunsaturated Fat: 19.9gCholesterol: 146mg (49%)Sodium: 1227mg (53%)Sugar: 8.6g (10%)
Keywords: bacon wrapped pork
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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!

  • 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

  • Pork Tenderloin with Creamy Mustard Sauce

  • Pork Tenderloin with Honey Garlic Sauce

  • Apple Cider Glazed Pork Tenderloin

  • Pork Tenderloin with Creamy Marsala Sauce


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Latest attempt to keep him out of the kitchen…..

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Hi, I'm Nagi!

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476 Comments

  1. Rudy says

    September 22, 2021 at 3:31 pm

    I found that the bacon was a bit under cooked and the pork was a tad overcooked, but still fine. Next time, I’ll fry the bacon for a few minutes, and use the bacon fat instead of olive oil to brown the pork. I think the bacon will be then a bit crispier.

    Reply
  2. Loan LaCorte says

    September 21, 2021 at 11:36 am

    4 stars
    Just made it for dinner. The pork was very juicy and delicious, but next time, I would definitely omit the salt. The bacon offered enough salt to the meat.

    Reply
  3. John says

    September 20, 2021 at 8:35 pm

    PS: 5 stars – 10 if I could!

    Reply
  4. John says

    September 20, 2021 at 8:34 pm

    WOW! Thank you so much Nagi! Just superb and so easy to boot! This will now be a standard in “our” signature dish repertoire.
    (While terrific, mine didn’t look quite as ‘neat’ as yours, but that will be something for me to work at!) BTY, served with mash which was perfect!

    PS – So, Dozer can read! AND, upside down, what a dog!!!

    Reply
  5. lovelcute says

    September 18, 2021 at 3:18 pm

    5 stars
    How to fix a hiatal hernia yourself
    nice blog wow very perfect i like your blog

    Reply
  6. CLAIRE MCCONNELL says

    September 18, 2021 at 2:26 pm

    I love your Bacon wrapped pork…..it’s one of my favorites! It’s so easy….I cook this for just my husband and me. I use the leftovers for sandwiches, noodles or whatever comes to mind.

    Reply
    • Nagi says

      September 18, 2021 at 6:42 pm

      I’m so glad you loved it Claire!! N x

      Reply
  7. Iona Konwaler says

    September 17, 2021 at 9:45 pm

    Dozer is such a good boy. He listens or at least attempts to listen.

    Reply
    • Nagi says

      September 18, 2021 at 6:55 pm

      😂 Sometimes….

      Reply
  8. Gloria says

    September 17, 2021 at 12:21 pm

    5 stars
    Made this tonight and everyone LOVED it. I did spread a garlic paste of sorts on the pork before I wrapped it in the bacon because we love garlic. Delicious and easy!

    Reply
  9. Tina says

    September 17, 2021 at 5:21 am

    Omg love these recipes you are one amazing cook 🍳

    Reply
    • Nagi says

      September 17, 2021 at 11:17 am

      Thanks so much Tina 🙂 N x

      Reply
  10. Bel says

    September 16, 2021 at 4:07 pm

    5 stars
    You’re bacon wrapped pork tenderloin delivered Nagi. Another one of your successful recipes. Easy, no fuss, tummy filler, family pleaser. Yummo!! xo

    Reply
    • Nagi says

      September 17, 2021 at 11:17 am

      WOOT!!! I love hearing this Bel!! N x

      Reply
  11. Linda says

    September 16, 2021 at 4:40 am

    Hi Nagi, Bacon Wrapped Pork Tenderloin is my go to favorite recipe, right along with your Oven Baked Meatballs. These two should definitely be in your cookbook. Love them and all your recipes.

    Reply
    • Nagi says

      September 16, 2021 at 2:40 pm

      I’m so glad you love them Linda, thanks so much!! N x

      Reply
  12. Karen says

    September 16, 2021 at 4:38 am

    This looks great, we do a similar bacon wrapped pork tenderloin but cut the tenderloin in half and stuff It with layers of smoked ham, cheese, honey mustard and/or
    sautéed apple slices. Love the honey look on the outside, we’ll try that soon! Thanks.

    Reply
    • Nagi says

      September 16, 2021 at 2:40 pm

      Oh that sounds amazing Karen!!!! N x

      Reply
    • Diane says

      September 16, 2021 at 3:55 pm

      Don’t usually reply to comments, but I really like the sound of this with the filling. Will give it a go!

      Reply
  13. Sue says

    September 16, 2021 at 4:07 am

    5 stars
    This was totally delicious! Easy and quick.

    Reply
    • Nagi says

      September 16, 2021 at 2:41 pm

      Thanks so much Sue, I’m so glad you loved it! N x

      Reply
  14. Hollis Ramsey says

    September 15, 2021 at 9:15 pm

    5 stars
    This pairs perfectly with the Five-Minute One-Bowl Arugula Salad that FORCED me to buy Cook With Me: 150 Recipes for the Home Cook, a fabulous cookbook from Alex Guarnaschelli. The richness of this tenderloin + the tart lemony pepperiness of that salad = utter perfection. Both recipes are amazingly simple, which might be a good name for a cookbook (yours, perhaps?): Amazingly Simple.

    Reply
    • Nagi says

      September 16, 2021 at 2:42 pm

      Yes that would compliment beautifully Hollis! N x

      Reply
  15. Gazza says

    September 15, 2021 at 8:41 pm

    Nagi, throughout this nightmare of covid, I gotta admit you have inspired me to keep trying here, I am in Anna Bay (Port Stephens) I am an Apiarist among other things (luckily) got my hives wiped out in March floods, Thank you , I am working to get my 20 hives back., When that is sorted , I will let you know and I will Sendle a batch of good honey to you , Dozer is a cracker, we all love him although the last shot under the production gear made me shudder haha, Hugs from here

    Reply
    • Nagi says

      September 16, 2021 at 2:43 pm

      I’m so sorry to hear that Gazza, hoping you can rebuild as I’d love to try your honey! N x

      Reply
  16. Jacqui Fanning says

    September 15, 2021 at 6:51 pm

    MMMmmm I think your photo # 1 and #2 are out of sync. Pic 1 shows cooking the pork, pic 2 shows folding the thin tail under. Sorry, not being picky, I make errors myself when I’ve worked on something for so long I’m cross eyed, and the minute I send it DOH ! the errors jump out. Love all your recipes Nagy.

    Reply
    • Nagi says

      September 15, 2021 at 8:21 pm

      Fixed! Thank you!

      Reply
  17. John Marshall says

    September 15, 2021 at 4:57 pm

    Another brill one. Keep them coming. The vids are always a big help. (John M in the UK)

    Reply
    • Nagi says

      September 16, 2021 at 2:43 pm

      Thanks John! N x

      Reply
  18. Darlene says

    September 15, 2021 at 4:51 pm

    I like your style. That’s a serious amount of bacon. No skimping on the good stuff.

    Reply
    • Nagi says

      September 16, 2021 at 2:43 pm

      You know it’s going to be good then 😉 N x

      Reply
  19. Jon Hall says

    September 15, 2021 at 4:45 pm

    I do some thing very similar wrapped in prosciutto, glazed wih maple syrup served with an orange zest and juie sauce. Igot a good tip to fold he skinny end under

    Reply
    • Nagi says

      September 16, 2021 at 2:44 pm

      Sounds divine Jon!! N x

      Reply
  20. THEMBELIHLE says

    September 15, 2021 at 4:42 pm

    I LOVE TO COOK , THANK YOU TO ASSIST ME WITH THE RECIPE .

    Reply
    • Nagi says

      September 16, 2021 at 2:44 pm

      YOu’re so welcome Thambelihle! N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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