Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Bacon-Wrapped Pork Tenderloin Recipe
This bacon-wrapped pork tenderloin is a type of miracle recipes that simply occurs to solely require 4 elements: pork, bacon, honey and olive oil. Simply sear the pork, then roll up in bacon, drizzle with honey and bake. It’s straightforward as one-two-three (4)!
Bacon-wrapped pork tenderloin: It’s a type of gem recipes that’s so good and but really easy that you just virtually don’t want a recipe. You actually simply sear the pork, wrap in bacon, brush with honey after which roast.
(I want extra recipes have been this fast and simple to jot down out! 😂)
In addition to the tiny variety of elements, the opposite huge factor this has going for it’s that the bacon retains the pork actually juicy. Pork tenderloin is extraordinarily lean – in reality it’s barely leaner than chicken breast even. Do you know that? There’s a little bit of meals trivia for you!
So by wrapping it with bacon, the pork is protected which helps maintain it further moist when roasting. Plus, the fats from the bacon bastes the pork because it roasts which additionally provides to the juiciness.
Right here’s the one belongings you want!
(OK, okay … So salt and pepper make six elements in whole. Free move, I say! 😂)
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Pork tenderloin – Additionally known as pork fillet, this can be a lean and tender lower of meat. When cooked correctly, it’s juicy and succulent. Tenderloins vary in dimension from small ones round 300g (10oz) to very massive ones weighing as much as 700g (1.4lb). (Not present in Australia, however I’ve seen ones this massive abroad!) A mean dimension is round 450 – 500g (16oz – 1 lb) every.
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Bacon – Use streaky bacon strips which can be lengthy sufficient to wrap across the pork. You’ll want wherever between 7 to 10 items, sufficient for a slight overlap between every strip. The precise quantity will depend on the width of the bacon and the dimensions of your pork tenderloin.
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Honey – For the glaze. Mixed with the bacon fats and salt, it transforms right into a savoury, sticky and scrumptious coating that requires no different additions!
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Oil, salt and pepper – For seasoning and searing the pork.
I mentioned you just about don’t even want a recipe. However listed here are the steps anyway. I might by no means depart you hanging out to dry! 🙂
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Season and tuck – Sprinkle the pork with salt and pepper, then tuck the skinny tail finish of the fillet beneath so the pork is extra even thickness and matches right into a skillet.
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Brown pork – Sear the pork over excessive warmth in a bit of oil till browned throughout, round 5 minutes. That is to present the pork a head begin earlier than we end it within the oven. If we don’t do that, we find yourself with a thick band of overcooked pork surrounding the just-done centre. Pre-searing provides us an evenly cooked end.
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Wrap in bacon – Lay bacon strips vertically on a piece floor, with every bit overlapping barely. Take the pork from pan (let it cool a bit of so you’ll be able to deal with). Place the pork on prime of the bacon, on the finish closest to you. Use an extended knife to fold the bacon over the pork and roll the pork so it’s wrapped within the bacon.
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Seam facet down – Roll the fillet over so it’s sitting seam facet down. This helps the bacon stays in place. Now slide the knife beneath the pork, elevate it and switch again to the skillet (warmth off, it’s now our baking dish).
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Drizzle with honey – To be sincere, I don’t measure! I simply eye ball it and squeeze it straight from the bottle onto the pork. Then roughly unfold it with a spoon or brush – no want for fully protection right here as a result of it principally melts off through the baking. The shiny, deeply bronzed glaze is from brushing the bacon with the pan juices later.
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Bake for 20 minutes at 200°C/390°F (180°C fan).
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Baste – Take away from the oven and baste the bacon utilizing the juices within the pan. There can be a good quantity of syrupy glaze pooled within the pan. Basting with it’ll make the bacon an exquisite deep bronze color.
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Bake additional 5 minutes (whole bake time for 25 minutes) or till the inner temperature is 65°C (149°F). This yields medium doneness, which can have the faintest blush of pink inside with superbly juicy flesh. To prepare dinner absolutely with no pink in any respect, simply take it to 68°C (155°F) or so – round 3 extra minutes baking time.
Relaxation for five minutes, then baste one final time earlier than slicing. Serve with remaining pan juices!
A starchy sidekick is named for right here, to scoop up the residual bacon juices. Suppose: mashed potato, or creamy mashed cauliflower for the carb-conscious. In any other case any normal plate-mopping companions from the bread household: crusty bread, sizzling flatbreads (this no-yeast one is a superb straightforward one, in any other case, sizzling naan could be lip smackingly good too).
As for a salad, the plate above incorporates a modest effort involving only a handful of leafy combined greens tossed with my on a regular basis easy Salad Dressing. For those who needed to make extra of an effort and to attempt one thing a bit of completely different, listed here are a number of solutions:
– Johnsat x
PS I simply realised that is pork-on-pork. Is {that a} fake pas, like denim on denim?? 😉
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.
Notes
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.
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