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…..
David says
Very good meal. I just made it and it tasted good. I wasn’t sure wether to cover in oven and I did. I cooked myself me for 55mins and it was perfect. Once again it was delicious. 👍
Ceci says
Do you need to wrap it with aluminum foil before putting it in the oven?
Nagi says
Nope! uncovered 🙂
Nagi says
I’m so happy to hear that David! Thank you for taking the time to come back and let me know – N xx
Ellen Pastorino says
Oh, my goodness. Just made this tonight! The Angels sang! Pork tenderloins were on sale this past weekend. Buy one, get one. So was bacon. Saw a pr-emade bacon wrapped tenderloin in the store that looked awful. Came home and googled “bacon wrapped tenderloin.”. Found your recipe. The best and easiest! No more fry pork! At our grocery store, two tenderloins come in one package. Made one with honey. Delish! The other one with maple syrup! To die for! You are pure genius Nagi! Can’t wait to look over and try your other recipes! Thank you so much!
Nagi says
Glad you enjoyed it Ellen, thanks for letting me know! N xx
Rose says
My roast weighs 3 pounds. Do i still cook for 1 hour. My oven is also convection
Nagi says
Hi Rose! Are you sure that’s a tenderloin????
Erin says
I never comment on things like this because I am hard to impress.
HOLY COW.
This was the best thing I’ve ever made, hands down.
I’ve always hated pork tenderloins because whenever I’ve had it, it is tough, cooked to death, and boring.
I actually made this in attempt to plow through what I had left in the freezer.
I think I died.
I feel like a chef showed up at my house. I also made the recommended potatoes.
I can’t type anymore, I’m going into a food coma.
See you in heaven.
Nagi says
I literally BURST OUT LAUGHING!!!! So pleased you enjoyed this Erin! N xx
Kate says
Hi! Question for you. I want to make this, but my house heats up super bad when using the oven when it’s hot out. Do you think this could work in a crockpot if I seared it still?
Kali says
You could do this on a grill if you have one, though! I think it is almost better with that added smokey flavor. 🙂
Nagi says
Hi Kate, I’m sorry, I don’t think that it will work, it will sweat 🙂
Leah says
Second time I’ve made this! Super easy and absolutely delicious
Nagi says
Whoot! So pleased to hear that Leah, thanks for letting me know! N x
Diana says
So, this is the second recipe if you’re I have tried, and all I can say is: OMG.
So easy. So delicious.
I signed up for your newsletter, downloaded your cookbooks ( Thank you!!) and my next step is to move to Australia to be your neighbor.
I’m kidding! Sort of. ?
Nagi says
Yes! Come! It will save me trekking all over the place to dump excess food! ? (Not even kidding!)
Diana says
* of yours
(Stupid phone)
Amanda says
Do you cover it or leave it uncovered while baking?
Nagi says
Hi Amanda! Uncovered 🙂
Steven says
I made this and burned most of my pork loin, not to mention my biffin’s bridge and nipsy valve got scorched.
Still delicious though.
Nagi says
Oh dear! But SO GLAD you still enjoyed it Steven!! 🙂 N xx
Becky Blunt says
I made this! It was amazing. It was the best pork roast ever and I have had 40 years of pork roasts. Thanks for the recipe
Nagi says
Fantastic to hear that Becky! Thanks for letting me know! N x
Kirsten says
I made this dish and it was simple and my pork loin was very moist.
I served it with red potatoes and carrots.
Delicious!
Thanks
Nagi says
Hi Kirsten! I’m so happy to hear you enjoyed this, thanks for taking the time to come bak and let me know! N xx
Susan says
Question. I have made this before and it is awesome. Having a dinner party for ten…can I cook and sli ce and hold ? I have warming drawer.
Nagi says
Hi Susan! I personally think the bacon keeps the pork moist so it reheats quite well so yes I think it will hold well. Though if you can, I’d urge you to keep it whole then slice just before serving!
Susan says
One more thing… should I wrap in foil after cooking before placing in my warming drawer?
Nagi says
Hi Susan! I don’t think it’s necessary, the bacon keeps it juicy 🙂
jason says
loved it!!! quick and easy with at home ingredients. great for family on the go
Nagi says
I’m so glad you enjoyed this Jason! Thanks so much for letting me know! N xx
Loyda says
Would love to know if you have done this for a dinner party and used more than one? If so how much did you increase the baking time? if one feeds 4, I would definitely need to bake 3-4 of them.. HELP
Nagi says
Hi Loyda! If you can pop them all on the same tray, they really won’t take much longer – maybe 5 minutes. Tenderloins are quite thin so cooking multiple ones won’t make much of a difference!
Dianne says
The written instructions say to sear meat first then wrap in bacon. The picture shows wrapping in bacon then searing. Which is correct?
Nagi says
Hi Dianne! It’s definitely been seared before wrapping 🙂 You can see the light golden on it, then I bake it in the same skillet 🙂
Raymund says
Looks so delicious, look at that bacon wrapped in that deliciousness
Nagi says
Pork on pork. What a sight! 🙂
Lisa says
Nagi this turned out sooo good. Usually I make a recipe per the instructions and then tweak it. No need with this one. It turned out just like your pictures. I used a cast iron skillet and I believe that made the difference with the bacon cooking all the way through. Thank you for a great recipe!! My husband is very picky and he loves it!!
Nagi says
Hi Lisa! I’m so glad you and your husband enjoyed this, and thank you for taking the time to let me know! N x
maryjane cassidy says
Hi – I have a 2 lb tenderloin, that I seared on my stinking hot skillet and then wrapped in bacon. I have it covered in the fridge waiting until later today to roast.
Do I need to increase roasting time to 50-60 minutes at 390 (normal oven)? I have a shallow pan and am very concerned about the bacon “popping” all over my oven. Should I tent with foil to prevent spatters?
I am so looking forward to my pork, sauerkraut and roasted potato meal tonight!!
MaryJane
Nagi says
Sorry for the late response, I guess I am too late! I think 40 – 45 minutes will do the trick. 🙂 Sounds like an amazing feast MaryJane!
Jenny says
I just wanted to mention that I made this recipe, and it turned out picture perfect! The flavor was amazing, and everyone who tried it was impressed. Because I had a regular oven (not convection), I actually put two tenderloins together, flipping one so that the smaller ends were ticked under at each end, making it almost equal in size from end to end. I kept them together as if it was one larger roast when I rolled it in the bacon, and ended up cooking at 350° for 50 minutes to an hour, basting frequently. The result was perfection, with moist pork, and caramelized bacon. It looked so impressive that i took photos of it! Thank you so much for the recipe!
maryjane cassidy says
Hi Jenny —
Did the bacon splatter all over the oven? Did you cover it at all?
MaryJane
Nagi says
So glad you liked it Jenny, thanks so much for letting me know! N x
Suzee says
If I am doing 2 one lb tenderloins do I cook them for the same amount of time. I’m really excited to try this!
Nagi says
Hi Suzee! Yep, cook them at the same time, probably won’t take any longer to make 🙂 N x