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…..
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.
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.
PS: 5 stars – 10 if I could!
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!!!
How to fix a hiatal hernia yourself
nice blog wow very perfect i like your blog
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.
I’m so glad you loved it Claire!! N x
Dozer is such a good boy. He listens or at least attempts to listen.
😂 Sometimes….
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!
Omg love these recipes you are one amazing cook 🍳
Thanks so much Tina 🙂 N x
You’re bacon wrapped pork tenderloin delivered Nagi. Another one of your successful recipes. Easy, no fuss, tummy filler, family pleaser. Yummo!! xo
WOOT!!! I love hearing this Bel!! N x
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.
I’m so glad you love them Linda, thanks so much!! N x
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.
Oh that sounds amazing Karen!!!! N x
Don’t usually reply to comments, but I really like the sound of this with the filling. Will give it a go!
This was totally delicious! Easy and quick.
Thanks so much Sue, I’m so glad you loved it! N x
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.
Yes that would compliment beautifully Hollis! N x
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
I’m so sorry to hear that Gazza, hoping you can rebuild as I’d love to try your honey! N x
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.
Fixed! Thank you!
Another brill one. Keep them coming. The vids are always a big help. (John M in the UK)
Thanks John! N x
I like your style. That’s a serious amount of bacon. No skimping on the good stuff.
You know it’s going to be good then 😉 N x
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
Sounds divine Jon!! N x
I LOVE TO COOK , THANK YOU TO ASSIST ME WITH THE RECIPE .
YOu’re so welcome Thambelihle! N x