Bacon-Wrapped Pork Tenderloin

Bacon-Wrapped Pork Tenderloin
  • PREP TIME
    15 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    50 mins
  • SERVING
    8 People
  • VIEWS
    37

Elevate your weeknight dinner with this succulent pork tenderloin, lovingly swaddled in crispy bacon and infused with aromatic herbs and a touch of sweetness. A symphony of flavors awaits!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    15 g
  • Cholesterol
    55 mg
  • Fiber
    0 g
  • Protein
    20 g
  • Saturated Fat
    2 g
  • Sodium
    312 mg
  • Sugar
    14 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper for easy cleanup. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a small bowl, combine the chopped rosemary, thyme, salt, and pepper. Rub this fragrant mixture all over the pork tenderloin, ensuring every inch is seasoned. (5 minutes)

Image Step 03
03 Step

Recipe View 10 mins Wrap the bacon slices evenly around the tenderloin, overlapping slightly. Secure with toothpicks to keep the bacon in place during cooking. (10 minutes)

Image Step 04
04 Step

Recipe View 5 mins Sprinkle the garlic powder evenly over the bacon-wrapped tenderloin. Then, gently press the brown sugar onto the bacon, creating a sweet and savory crust. (5 minutes)

Image Step 05
05 Step

Recipe View 35 mins Place the prepared tenderloin on the parchment-lined baking sheet and cook in the preheated oven until an instant-read thermometer inserted into the thickest part of the meat registers at least 145 degrees F (63 degrees C). This should take approximately 35 to 40 minutes. For even better results, use a leave-in thermometer.

Image Step 06
06 Step

Recipe View 10 mins Let the tenderloin rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish. (10 minutes)

For an extra layer of flavor, try adding a pinch of smoked paprika to the herb mixture.
If you don't have fresh herbs, you can substitute dried herbs. Use about 1 teaspoon of each.
To prevent the bacon from burning, you can tent the tenderloin with foil during the last 15 minutes of cooking.
Serve with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.

Kristoffer Prohaska

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 12 Ratings)
Total Reviews: (4)
  • Zora Tremblayzboncak

    I was a bit skeptical about the brown sugar, but it added such a wonderful caramelized sweetness. Will definitely make this again!

  • Hannah Crist

    Easy to follow instructions and the result was restaurant-quality. My family loved it!

  • Aileen Bernhard

    This recipe was a huge hit! The bacon was perfectly crispy, and the pork was so tender and juicy.

  • Edwina Labadie

    I added a little Dijon mustard under the bacon and it was amazing!

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