This bacon-wrapped pork tenderloin is one of those miracle recipes that 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! 🙂
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.
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.
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.
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).
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.
Bake for 20 minutes at 200°C/390°F (180°C fan).
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.
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
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Bacon Wrapped Pork Tenderloin
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.
Recipe Notes:
- 300g (10oz): 20 minutes
- 400g (14oz): 25 minutes
- 500g (1lb): 28 minutes
Nutrition Information:
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!
And more Pork tenderloin recipes
Life of Dozer
Latest attempt to keep him out of the kitchen…..
Great simple way to use a tenderloin that really isn’t the best cut as it always dries out. Now it is interesting and very beautiful
Thanks Tania!! I totally agree, tenderloin is generally not my favourite cut, needs to be majorly dressed up like this! I don’t get why people love it so much. It’s expensive and so easy to overcook!! Like chicken breast. 🙂
This pork tenderloin is gorgeous, Nagi! Love that it’s only 4 ingredients! Your photos are just stunning too!
Thank you Kelly!! Some things you really can get away with so few ingredients. Bacon…it’s a magic ingredient!!!
Beautiful and my boys would love it! I also have a recipe for pork tenderloin stuffed with pork sausage and wrapped in bacon. I know it is a little bit of a guilty pleasure but you can post a recipe for veggie or salad later this week. LOL
You’re just showing off! A sausage stuffed bacon wrapped tenderloin? WOW!! Popping over to check it out!!
Uh-oh, temptress alert!!! Nagi, we are so drooling right now, swear!!!
Julie & Alesah
Gourmet Getaways xx
Thanks so much guys!! 🙂
I can assure you that your recipe will yield TWO servings in my house. :-p
Adding this to the list of “must cook”!
Sounds like in MY household. 🙂
Looks delicious Nagi! I’ve always had issues with anything bacon wrapped, but you make it look so easy! need to try it ! Love your dark pictures, beautiful!
Hi Mira! I found this really easy! I think this is easy because pork tenderloin is such a neat shape, if that makes sense? It makes it really easy to roll up. 🙂
My hubs would love me (even more!) for serving this to him. I’m sometimes a meany wife who tries to feed him far too many veggie or ‘safe’ chicken meals!
LOVE that this is so so so easy and no, of course it doesn’t matter that it’s pork on pork. I think you’re going to have some happy friends at your dinner party!
Ha! So glad you validated this!! I was worried it was too much pork!! 🙂
Tenderloin such a great cut and this looks fabulous – Nagi – as usual you pics are so edible:-)
Thanks so much Rachel! I love tenderloin! At least, when it’s cooked right. Dry tenderloin is like cardboard!! Not that you would know, being such a great cook I bet you’ve never overcooked tenderloin 😉
Porkalicious is what that is! I see an influence here and the result is amazing. BEAUTIFUL photos Nagi!
I snorted with laughter – “porkalicious”! I love it. That needs to be made into a real word!!!
Oh my – this is gorgeous! Perfect – and so super easy! Wow!
Definitely super easy!! Crazy easy actually 😉
Love this – It’s like porchetta cheat! And that glaze! Oh my, Nagi you’re becoming the lacquer queen 😉 Truly gorgeous!
You just made me realise how many glazed recipes I’ve done lately!! Hmm, better mix it up some 😉
Gorgeous! Sooo gorgeous!
Hmmm, not happy with yellowy tinge of the cutting board but happy with the lighting!!
Faux-pa or not, I will dive right in this gorgeous meal! Love it!
THANKS Shinee!! 🙂
Pork on pork is NEVER bad – especially if it’s Bacon! 😀 Nagi you are making me drool! This looks AMAZING, and it’s SO hard to believe that it’s only 4 ingredients!! Wow!
Bacon. It’s the secret ingredient! Barely needs the honey 😉
Hi Nagi! Pork on pork is never a bad thing! And that glaze (I’m drooling)! I make a meatloaf using pork, beef, feta and kalamata olives with various herbs added in that I wrap in bacon – it doesn’t suck!
You always make me laugh Dorothy! Glad you approve of pork-on-pork 😉 Oooh, bacon wrapped meatloaf – YUM!! I love it!!
4 ingredients to get this deliciousness?!!! Nagi, this is like the BEST looking pork tenderloin . . EVER! Damn! gorgeous!
THANKS ALICE!! <3
That’s just gorgeous. What incredible photos. You are so talented, Nagi!
Thanks Maureen! You’re so sweet. N x