Bacon-Wrapped Pork Tenderloin (2024)

This bacon-wrapped pork tenderloin is one of those miracle recipesthat just happens to only require 4 ingredients: pork, bacon, honey and olive oil. Just sear the pork, then roll up in bacon, drizzle with honey and bake. It’s easy as one-two-three (four)!

Four magic words: Bacon Wrapped Pork Tenderloin

Bacon-wrapped pork tenderloin: It’s one of those gem recipes that is so good and yet so easy that you almost don’t need a recipe.You literally just sear the pork, wrap in bacon, brush with honey and then roast.

(I wish more recipes were this quick and easy to write out! 😂)

Besides the tiny number of ingredients, the other big thing this has going for it is that the bacon keeps the pork really juicy.Pork tenderloin is extremely lean – in fact it’s slightly leaner than chicken breast even. Did you know that? There’s a bit of food trivia for you!

So by wrapping it with bacon, the pork is protected which helps keep it extra moist when roasting.Plus, the fat from the bacon bastes the pork as it roasts which also adds to the juiciness.

What you need for Bacon-Wrapped Pork

Here’s the only things you need!

(OK, ok … So salt and pepper make six ingredients in total. Free pass, I say! 😂)

• Pork tenderloin– Also called pork fillet, this is a lean and tender cut of meat. When cooked properly, it’s juicy and succulent. Tenderloins range in size from small ones around 300g (10oz) to very large ones weighing up to 700g (1.4lb). (Not found in Australia, but I’ve seen ones this large overseas!) An average size is around 450 – 500g (16oz – 1 lb) each.

• Bacon – Use streaky bacon strips that are long enough to wrap around the pork. You’ll need anywhere between 7 to 10 pieces, enough for a slight overlap between each strip. The exact number depends on the width of the bacon and the size of your pork tenderloin.

• Honey – For the glaze. Combined with the bacon fat and salt, it transforms into a savoury, sticky and delicious coating that requires no other additions!

• Oil, salt and pepper – For seasoning and searing the pork.

How to make Bacon-Wrapped Pork Tenderloin

I said you pretty much don’t even need a recipe. But here are the steps anyway. I would never leave you hanging out to dry! 🙂

1. Season and tuck – Sprinkle the pork with salt and pepper, then tuck the thin tail end of the fillet under so the pork is more even thickness and fits into a skillet.

2. Brown pork – Sear the pork over high heat in a little oil until browned all over, around 5 minutes. This is to give the pork a head start before we finish it in the oven. If we don’t do this, we end up with a thick band of overcooked pork surrounding the just-done centre. Pre-searing gives us an evenly cooked finish.

3. Wrap in bacon – Lay bacon strips vertically on a work surface, with each piece overlapping slightly. Take the pork from pan (let it cool a little so you can handle). Place the pork on top of the bacon, at the end closest to you. Use a long knife to fold the bacon over the pork and roll the pork so it’s wrapped in the bacon.

4. Seam side down – Roll the fillet over so it’s sitting seam side down. This helps the bacon stays in place. Now slide the knife under the pork, lift it and transfer back to the skillet (heat off, it’s now our baking dish).

5. Drizzle with honey – To be honest, I don’t measure! I just eye ball it and squeeze it straight from the bottle onto the pork. Then roughly spread it with a spoon or brush – no need for completely coverage here because it mostly melts off during the baking. The glossy, deeply bronzed glaze is from brushing the bacon with the pan juices later.

6. Bake for 20 minutes at 200°C/390°F (180°C fan).

7. Baste – Remove from the oven and baste the bacon using the juices in the pan. There will be a decent amount of syrupy glaze pooled in the pan. Basting with it will make the bacon a beautiful deep bronze colour.

8. Bake further 5 minutes (total bake time for 25 minutes) or until the internal temperature is 65°C (149°F). This yields medium doneness, which will have the faintest blush of pink inside with beautifully juicy flesh. To cook fully with no pink at all, just take it to 68°C (155°F) or so – around 3 more minutes baking time.

   Rest for 5 minutes, then baste one last time before slicing. Serve with remaining pan juices!

What to serve with Bacon-Wrapped Pork

A starchy sidekick is called for here, to scoop up the residual bacon juices. Think: mashed potato, or creamy mashed cauliflower for the carb-conscious. Otherwise any standard plate-mopping companions from the bread family: crusty bread, hot flatbreads (this no-yeast one is a great easy one, otherwise, hot naan would be lip smackingly good too).

As for a salad, the plate above features a modest effort involving just a handful of leafy mixed greens tossed with my everyday simple Salad Dressing. If you wanted to make more of an effort and to try something a little different, here are a few suggestions:

– Nagi x

PS I just realised this is pork-on-pork. Is that a faux pas, like denim on denim?? 😉

Watch how to make it

Originally published May 2015. Updated with much needed new photos and recipe video. But most important, a Life of Dozer section added! ⬇️⬇️⬇️

Anything Bacon Wrapped is a GOOD THING!

• Bacon Wrapped Chicken

• Bacon Wrapped Pork Tenderloin

• Bacon Wrapped Hot Dogs with Cheese Sauce

• One Pan Ricotta Stuffed Prosciutto Wrapped Chicken WITH Scalloped Potatoes!

And more Pork tenderloin recipes

• Pork Tenderloin with Creamy Mustard Sauce

• Pork Tenderloin with Honey Garlic Sauce

• Apple Cider Glazed Pork Tenderloin

• Pork Tenderloin with Creamy Marsala Sauce

Life of Dozer

Latest attempt to keep him out of the kitchen…..