Introduction

Pork tenderloin wrapped in bacon is a classic, crowd-pleasing dish that combines tender, juicy meat
with the irresistible flavor and crispiness of bacon. It’s surprisingly simple to prepare, cooks
quickly, and works beautifully for both weeknight dinners and special occasions.

Description

This recipe features a lean, flavorful pork tenderloin seasoned with herbs and spices, wrapped tightly
in smoky bacon, and roasted until the bacon is crisp and the pork is perfectly juicy. As it cooks, the
bacon bastes the pork, creating layers of savory goodness in every slice.

Ingredients

For the Pork Tenderloin

• 1 pork tenderloin (about 1–1.5 lbs / 450–700 g)
• 8–10 slices of bacon (thin-cut works best for crisping)
• 1 tbsp olive oil
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp dried thyme or rosemary
• ½ tsp black pepper
• ½ tsp salt (use less if bacon is very salty)

Optional Glaze

• 2 tbsp honey or maple syrup
• 1 tbsp Dijon mustard
• 1 tsp soy sauce

Instructions

1. Preheat your oven to 400°F (200°C).
2. Trim any silver skin from the tenderloin. Rub with olive oil.
   Combine garlic powder, onion powder, paprika, thyme, pepper, and salt,
   then season the pork on all sides.
3. Lay bacon strips slightly overlapping. Place the pork on the edge and roll it tightly.
   Set seam-side down on a baking sheet or in a baking dish.
4. Brush with the optional glaze if using.
5. Bake for 25–30 minutes, or until the bacon is crisp and the internal
   temperature reaches 145°F (63°C).
6. For extra crispiness, broil for 2–3 minutes, watching closely.
7. Let rest for 5–7 minutes, then slice into medallions.

Tips

• Use thin-cut bacon for better wrapping and crisping.
• Don’t overcook — pork tenderloin dries quickly, so use a thermometer.
• Add a spinach or cream cheese stuffing for extra richness.
• A cast-iron skillet helps achieve an even crisper finish.
• Rest the meat before slicing to keep the juices inside.

Corrections

• Bacon didn’t crisp: Broil longer or use thinner bacon next time.
• Pork turned out dry: It likely cooked past 145°F — check temperature earlier.
• Bacon unwrapped: Overlap strips more tightly or secure with toothpicks.
• Too salty: Reduce added salt since bacon is naturally salty.

Enjoy!

Slice your beautifully crisp and juicy bacon-wrapped pork tenderloin and serve with roasted veggies,
mashed potatoes, or a fresh salad. Enjoy every delicious bite!