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!
Course: Pork, Roasted
Keyword: bacon wrapped pork
Author: Nagi | RecipeTin Eats
8 to 10slicesof streaky bacon, long enough to wrap around the pork 1 1/2 times.
1 lb / 500g pork tenderloin, at room temperature
Salt and pepper
2tbsphoney or maple syrup (honey works better, it's thicker)
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.
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.