Bacon-Wrapped Pork Tenderloin Recipe – Crispy Bacon & Juicy Pork Dinner
Make the ultimate Bacon-Wrapped Pork Tenderloin Recipe with crispy bacon, juicy tender pork, and flavorful herbs. Perfect for family dinners or special occasions.
Equipment
- Oven (or grill)
- Cast iron skillet (optional)
- Baking sheet with wire rack
- Meat thermometer
- Toothpicks or kitchen twine (if stuffing)
- Mixing bowl
Ingredients
For the Tenderloin:
- 1–1.5 lb (450–680 g) pork tenderloin (pork filet)
- 6–8 slices streaky bacon (thin or thick as preferred)
- 1–2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional)
- 1–2 tsp fresh or dried herbs (rosemary, thyme)
Optional Flavor Boosters / Glazes:
- 2 tbsp Dijon mustard or whole-grain mustard
- 1 tbsp maple syrup or honey
- 1 tbsp balsamic vinegar
- 1 tsp brown sugar
Optional Stuffing:
- 1 small apple, diced
- 2 tbsp fresh herbs (thyme, parsley)
- 2–3 tbsp cream cheese or goat cheese
Instructions
Prep the Pork:
- Trim silver skin and excess fat.Pat dry with paper towels.Season all sides with salt, pepper, garlic powder, paprika, and herbs.Let sit at room temperature for 10–15 minutes.
Optional Stuffing:
- If stuffing, cut a horizontal slit along the tenderloin, leaving ends intact.Fill with diced apple, herbs, and cheese.Secure with toothpicks or kitchen twine.
Wrap with Bacon:
- Lay bacon slices slightly overlapping on a cutting board.Place pork on top and wrap bacon evenly around the tenderloin.Tuck ends under or secure with toothpicks.
Cook the Tenderloin:
- Oven method: Preheat oven to 400°F (200°C). Place on wire rack over a baking sheet. Roast 25–35 minutes until internal temperature reaches 145°F (63°C).Grill method: Use indirect heat, rotating occasionally, until 145°F internal temperature.Cast iron sear + oven finish: Sear all sides 2–3 minutes, then transfer to preheated oven.
Optional Glaze / Finish:
- Brush maple syrup, honey, mustard, or balsamic glaze during the last 5 minutes of cooking.Optional broil 1–2 minutes for extra crispy bacon.
Rest and Serve:
- Remove from oven/grill and let rest 5–10 minutes before slicing.Slice into medallions and serve with preferred sides.
Notes
- Do not overcook pork; 145°F with rest ensures juiciness.
- Pre-cook bacon slightly if using thick slices to achieve maximum crispiness.
- Use a wire rack in the oven to allow bacon fat to drain and crisp evenly.
- Variations: Add maple-balsamic glaze, brown sugar crust, or mustard sauce.
- Can be made ahead: wrap tenderloin in bacon and refrigerate for up to 24 hours.