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…..
Would this recipe be possible with pork chops?
Unfortunately not Kirstie! I’d have to change the cooking method and time 🙂
I’m planning a dinner party for 30-40 people. How could I use this recipe for that many people?
Hi there! That’s a ALOT of people for a dinner party!! 🙂 I serve 4 people with a 1lb/500g pork tenderloin so for 30 I would make 6 and for 40 I would make 8 🙂
OMG I don’t even know where to start?!? This was the most delicious dinner me and my husband have had in so long! I found your recipe on Pinterest yesterday and went grocery shopping immediately. The tenderloin was so tender and flavorful and the bacon was the icing on top! I will be recommending this to all of my friends! Thank you so much for sharing! FABULOUS RECIPE!
YAY YAY YAY! I’m so glad you loved it Katie, thank you so much for coming bak to let me know! N x
This sounds wonderful! What should the temperature read with a meat thermometer?
Hi there Mary! For medium rare, 145F/60C or 160F/70C for medium straight out of the oven. :_
Hope you love it! Nx
I was going to make pork roast for dinner today and forgot to put it in the crockpot so I was looking for a simple and delicious recipe i could make fairly quickly and stumbled upon this. I just made it and it is delicious! Quite possibly the most delicious easy meal I’ve ever made!
Thank you Tenaj! Thanks it quite a compliment! So glad you enjoyed it – N x
How long do you sear the bacon in the pan before putting it in the oven?
Hi William! To brown it all over usually takes maybe 3 minutes? It’s quite quick!
fantastic site!
I made this tonight for dinner. It turned out sooooooo good. Pork on pork, it doesn’t get any better than that. Your pictures are beautiful and so was my dinner!
I’m SO GLAD you enjoyed it Karen! Thank you so much for coming back to let me know!! N x
I’m making this for the 2nd time tomorrow and I can’t wait. It’s just delicious. ?
I’m SO GLAD Kirsty! Thank you so much for coming back to let me know you loved it!!
Was even better 2nd time round. And I served your cheesy potato gratin stacks on the side, cooked in their own little pots. Fantastic!! xx
What a combo!!! Aren’t the gratin stacks delicious?? Cream, cheese and potatoes…..NO FAIL!! 🙂
I love this recipe! I’ve made it before with my 1.25lb pork loin. The smallest one I could find at my grocery store was 2.25lbs. How long should I roast it for? (I don’t have an oven-safe pan so I have to transfer it)
Hi Avi! So glad you loved it!! For 2.25lb pork loin, I think around 45 to 50 minutes? It is hard to tell without knowing how wide the roast is. 🙂 I really recommend getting a meat thermometer if you cook roasts. You can get them really cheaply on eBay – I swear, mine was about $5 – and it is the best investment ever because you will never overcook again!! 🙂
Hi Nagi,
Do you think this would work in a crock pot? If so, what temp and for how long? Sorry to ask again if this has already been asked and I missed it!
Thanks for the recipe!!
Hi Sheila! Unfortunately this is not suitable for a slow cooker because it won’t get the caramelisation on it. I do hope you try it in the oven!
This looks absolutely amazing! I too am drooling like the rest of the posters. However, I am a super taster so anything sweet will make me hurl. Can you think of anything else I could brush on the bacon or should I just leave it out? I keep thinking of melted butter or Italian Salad dressing or EVOO. I just love bacon and could eat it every day if they let me. I know it isn’t that good for me so I have it as a sometimes food. I can’t wait to try this!
Hi Gail! I’d eat bacon every day too, if I thought my heart would sustain it!! 😉 I think EVOO or butter would be the best substitute. 🙂 You’ll get that lovely glaze still. Hope you love it!
Do you think it would work with venison. It always seems so dry to me. I thought the bacon might become my secret ingredient. Also is venison a similar cook time.?
Hi Maria! Actually is a tiny bit leaner than venison so YES this will work fabulously with venison! The cooking time is about the same. 🙂 I haven’t tried this specific recipe with venison but I have roasted it before and it was very similar. Hope you love it!
I had a pork loin in the freezer when the freezer died. So I cooked the meat with a rub and refroze it. Always wondered what I’d do with it next. this recipe sounds amazing. Could I wrap in bacon, sear the bacon then add the glaze and heat in the oven? What temp would I use? Or perhaps just sear it on the stove top and baste often until heated through?
Hi Rita! Is this for the already cooked pork you put back in the freezer? If so, what you have in mind is perfect! Sear the bacon then just pop in the oven to reheat the pork through. I’d say 180C/350F for 12 to 15 minutes will be enough! Just make sure the pork is at room temperature.
hi nagi I have a 220gram tenderloin what would you recommend for a good cooking time?
I can’t wait to try this tonight,,,,
Hi Stephen! I am guessing 20 minutes. 🙂 Don’t forget, it will continue cooking while you rest it. I do hope you love it!
Have you ever made 2 tenderloins at the same time before? I’m feeding more than normal tonight and was curious if it is possible! I’ve made this before & it is the best!!
Hi Amy! So glad you love this! 🙂 Yup, 2 at the same time is fine, it barely adds any time to the baking time! 🙂
From the first time I saw the pictures about an hour ago, I have been unable to stop salivating. I am now in the processing of listing the ingredients for my next shopping trip. It looks wonderful.
I do hope you love it!! It is SO GOOD. The bacon is just perfect for protecting the pork and keeping it moist. I just love how the bacon flavour drips into the pork!! 🙂
Can i use pork fillet as pork’s a new one for our family as I seem to dry it out easily so wus love to try this but onay have a pork fillet,?
Hi Clare! This is actually a pork filet! 🙂 The long and thin pork like I have used is called tenderloin or also known as pork fillet! N x
I don’t have a oven safe pan big enough . Can I use a baking dish instead ?
You sure can! 🙂
Thank you. I am going to make this today for my brother , He doesn’t know how to cook and I’m trying to teach him. This is simple and looks delish !
Nagi,
Thank you for sharing this recipe and for the wonderful pics to assist a harried mom with a pork loin. I didn’t have to marinate for 14 hours, nor prepare a rub for which I had to run out to the store for a key ingredient.
Simple and fab. This mom and her kids tested and we give lotsa thumbs up, 11-teen stars and definite do again soon requests..
I’m so glad you loved it!! I love that the kids approved too! 🙂 Thank you so much for taking the time to come back and let me know. I must start a “Meals for super busy people” collection 🙂 I have loads on here, I just need to get them sorted! N x
Tried this last night. Simple and yummy. Will be sharing this with my clients!
Wow, blown away that you liked it so much you want to share it with your clients! Thank you so much! 🙂
Well, I guess I’m going to have to buy a pork tenderloin– there is no way on EARTH I’m going to live the rest of my life without trying this as soon as possible!
YES YOU SHOULD!! 🙂