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…..
many thank for sharing the recipes all i like and if have any baking recipes thank so much
You’re so welcome!! N x
Look out, I make my own bacon so to wrap that around a juicy tender loin, almost as good as your caramel slice. Look forward to giving it ago.
Nice Tony, can’t wait to hear what you think once you’ve tried it! N x
This will be Sat night dinner. Can’t wait, it looks sooo good🤤! Wow, that’s some backside young Dozer is carrying…eat your heart out Kim🤣! Xxx
😂 Isn’t it just?! N x
Just a question? If I do two in the one pan, do I keep the cooking time the same. Only one just won’t cut it with my hungry kids!
Hi Rachele, cooking time will be the same as long as they are equal in size 🙂 N x
Yes ! Love pork fillet as it is both tasty and lean ! Yes it does need your tutelage as the simplest dishes are the easiest to get wrong !! Don’t usually buy bacon but the very lean meat needs it. Cauliflower, baby bok choi and naan on the plate . . . . yum multiplied methinks ! Hope darling Dozer was rewarded with a big piece for that gorgeous model-pose !!
Nice idea Eha!! (And you know he is always rewarded, I can’t help it!!) – N x
Nagi – would a kind’of pork Wellington work in the time frame ? – no pastry but a fine layer of sautéed herbed mushrooms atop the bacon ??
I thought the same thing as soon as I saw the recipe. I think a layer of finely diced, sauteed mushrooms and garlic on the bacon would be phenomenal. I am absolutely making this next time I go shopping.
Perfect for spring and looks fancy schmancy for guests….if we ever get to travel again(…soon….big sigh…)😀
Yes 100% Ailsa, no one will know how easy it actually is!! N x
Poor baby ..locked out of the kitchen by a Dozer Line 😂😂😂 Good one .
😂 I’m trying anyway!! N x
I love pork loin and this looks wonderful. Poor Dozer, he looks so down trodden. Sort of like he is thinking “she not only wants to keep me out of the kitchen, but now she wants me to read, A guy just can’t catch a break!
😂😂😂😂😂 He knows he will be rewarded!! N x
Just have to ask… does the masking tape keep Dozer out? I have the same problem.
Hi Jen, it does work, it takes heaps of patience I trained my 2chihuaha boys to toe the line but I used a mat for each of them and now they know what line they can go up to in my tiled kitchen when Im in there. If one strays and one stays the one that stayed gets the treat – that worked wonders. It doesn’t however work for my husband who has no boundaries with them😃. Good luck!
Ha! Not at all. I’m trying to train him to respect the line though!! (It’s not working)
Thankyou Nagi, I’ll impress everyone with your pork recipe
Dozer is such a character, he’s so beautiful,love his butt in the hazard shot🌹
Best Pork ,enjoyed by all Thankyou so much😆
I hope it’s a hit Anne! N x
Thanks as always Nagi for a simple, delicious recipe to try out – looks delicious – will try it out this week!
Love to know what you think once you try it Marianne! Enjoy! N x
Can I put the Bacon wrapped Pork Roast in the slow cooker?
If so for how long?
Not fort this one sorry Jeri! N x
I make this recipe all the time, it is very good.
Oh Nagi this was soooooo beautiful, I actually made your creamy mustard sauce as well to go over, sensational as always! Thank you, Annmarie 🙂
So easy and so delicious!!!
I made this first time today. I looked it up and several sites said the pork needs to get to 145F. It took a lot longer to get to that. The pork was chewy….did I overcook? After the amount of time it only registered 120F. Help?
yes, I an afraid you overcooked it. if you are in Australia our pork is safe to cook a short time to the pink state inside. when I cook my fillet on the cook top in a skillet it takes 5 min on each side and later resting the same. however if you are overseas I know that some countries have parasites in the pork so it has to be well done and unfortunately with pork fillet it turns out rubbery.
This was SO simple and amazing. Another knockout recipe Nagi! Making it for the second time right now 🙂 Thank you for posting. You’re definitely my favourite food blogger ❤️
My husband and I have made this twice, absolutely fantastic, easy to make, super tasty, awesome tips and brilliant result. We were a bit weary because alot of the cooking shows prepare all kinds of meat alot rarer than we like but this was totally SPOT ON!!! You are definately our go to for awesome tasting dishes. THANK YOU THANK YOU
Thanks for this! I just made this for Christmas dinner and it was wonderful… I sprinkled Italian seasoning on top of the bacon before rolling up… perfect!
How long to cook a 2 lb tenderloin?