Bacon-Wrapped Pork Tenderloin. What more do I need to say? Make it for dinner tonight, your next special occasion, or dinner party. It is guaranteed to please. You can find the recipe directly below but keep reading for a more detailed explanation.
A quick note about the pork tenderloin.
Usually, when making something like this bacon-wrapped pork tenderloin, I would use a whole tenderloin. However, when I went to the grocery store to buy a pork tenderloin, they were all cut into pieces. That's the only reason why this recipe calls for half a pork tenderloin. You can double up the bacon and easily do this with a whole tenderloin. You may need to add five minutes to the cooking time, but otherwise, nothing else needs to change.
Bacon-Wrapping The Pork Tenderloin
To wrap the tenderloin, start by placing a 12-inch length of plastic wrap flat on your cutting board. Place five slices of good-quality bacon in an overlapping pattern in the middle of the plastic. Put the pork tenderloin at the end of the bacon strips. Use the plastic wrap to lift the bacon while you roll the tenderloin forward—Tuck the bacon around the tenderloin and roll forward to finish the wrap. Close the plastic wrap around the bacon-wrapped pork tenderloin. Grap the ends of the plastic wrap and roll the wrapped tenderloin along on the cutting board to twist the edges tightly. Let the tenderloin sit in the plastic for ten minutes or up to two days in the fridge.
How to cook the bacon-wrapped pork tenderloin.
Searing
Heat a large skillet on medium-high heat. Add two teaspoons of cooking oil. Remove the plastic wrap from the pork tenderloin. Put the tenderloin in the hot pan with the seam of the bacon down. Cook for a minute or two or until the bacon is browned. Flip the tenderloin and brown on the top. Then, brown on both sides. It is very important that your pan is hot when the tenderloin goes in otherwise the bacon will stick.
Roasting
Put the tenderloin in a small roasting pan or casserole dish and brush with your favourite barbecue sauce or follow my guide to homemade barbecue sauce here. Put the roasting pan in the oven at 375°f for 12 minutes. Flip the tenderloin, brush with some more barbecue sauce, and cook for another 8 to 10 minutes or until the tenderloin is firm to the touch or a thermometer inserted into the thickest part of it reaches 150°F. Take the pork out of the oven and let it rest for 5 minutes before you cut into it.
Serving The Pork Tenderloin
Once the pork has rested, slice it into pinky-finger width pieces. For appearances purposes, cut it on a slight bias. Serve the pork with roasted or mashed potatoes and vegetables.
The Wrap-Up
Bacon-Wrapped Pork Tenderloin is the kind of dish that seems very impressive, but as you've seen, it is pretty simple. However, that simplicity doesn't take away from the appeal or the delicious flavour. If you have people over for dinner or want to make something special, bacon-wrapped pork tenderloin is the perfect option. You can also wrap it a day ahead which is great to cut down on prep time when hosting a dinner party.
Ingredients
- ½ pork tenderloin
- 5 strips good quality bacon
- ½ cup barbecue sauce
- 2 teaspoon vegetable oil
Instructions
- Lay a 12-inch piece of plastic wrap on your cutting board.
- Place the bacon on the plastic wrap, overlapping the pieces.
- Place the pork tenderloin on the bacon and wrap using plastic wrap to lift the bacon. Grap the end of the wrap and twist to tighten. Let sit for 10 minutes or put in the fridge for up to 2 days.
- Heat your oven to 375°f.
- Put a pan on the stove on medium-high heat. Once the pan is hot add the vegetable oil. Take the pork out of the plastic wrap and place in the hot pan with the ends of the bacon down. Cook for 2 to 3 minutes or until the bacon is browned. Then repeat on all sides.
- Take the bacon out of the pan, and put it in a small roasting pan. Brush with half of the barbecue sauce and put in the oven for 12 minutes.
- Take the pork out of the oven, flip, and brush with the remaining sauce. Return the pork to the oven for another 8 to 10 minutes or until it is cooked.
- Let the pork rest for 5 minutes, then thinly slice on a slight bias and serve.
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