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…..
Can I use Roger’s golden syrup instead of honey or maple syrup?
Sure can Chelayne! N x
I have a 6 lb tenderloin from Costco how would you suggest I proceed with this recipe
More of a question. Can I use this recipe on a barbecue grill?
Sure can Stuart! N x
How to I keep the bacon adhered to the pork?
Actually.. toothpicks are a horrible idea. Sticking toothpicks in the pork will run all of the juices out.. leaving you with dry pork. Instead.. use kitchen twine to adhere bacon to tenderloin. You’re welcome!
We usually order pork in bulk. We get very thick cut bacon when we do this. I’ve noticed this bacon does not adhere to the pork tenderloin as well so I usually buy regular(thinner) bacon for this recipe….otherwise toothpicks for the thicker bacon
I love this recipe. It is my go to on nights that I want a tasty quick dinner. Thank you Nagi
You’re so welcome Linda! N x
I couldn’t find a main link to use so I’m biggy backing from this one. I have this recipe all ready to go. Can’t wait to see how it turns out. My question to you…what was the mustard and soy sauce combo you suggested to use on pork. I did see it and now can’t find it. Much appreciated.
This is the best recipe for a pork loin. So easy and delicious! I have made this several times and it is always a hit! Thank you for such an easy delicious dish!
Do you really need to seer first? What is the purpose of this? Seems to me seering would prevent bacon flavor from penetrating the pork.
Searing help retain juices and adds flavor
Hi Jon, yes best to sear first for colour 🙂 N x
I’m so glad you enjoyed it Christina! N x
The bacon wrapped pork tenderloin was the BEST!!!
I have made it twice and can’t get enough of it!
WOOT!!! That’s awesome Lynn! N x
This was delicious, quick and easy. I see a lot of questions about loin. Loin and tenderloin are totally different cuts that cause confusion it appears. Recipe is for tender which is much smaller and better.
Yes definitely – I prefer to use tenderloin here – N x
This was terrific and so fast and easy. We all loved it.
Wahoo! That’s great!
OMG, I bought an eleven pound tenderloin…and now I don’t know how I’m going to fit it in my cast iron skillet… I think cutting it in half would let all the juices dry…but also, I can’t skip the Browning step, or can I?! Ease help…it’s for Christmas lunch…
You accidentally bought a full pork loin not tenderloin. The tenderloin is much smaller and lies next to the loin.
I plan on making this for Christmas. But in your video, you sear the pork loin in a pan, and once wrapped in the bacon, you placed it on a cookie sheet and placed in oven. If I use one skillet (oven proof), do I need to clean the skillet prior to setting bacon wrapped tenderloin or leave the juices?
We use the same cast iron pan for the entire recipe and it turns out great.
Nagi, I made this YUMMY recipe again for a pot luck. DEFINITELY the hit of the meal! Yet, ANOTHER success!! Thank you!!
Awesome Linda!
Hi Mrs. Nagi, how long should I roast two 8 pound pork loins? I’ve never roasted a pork loin.
I’ve cooked this recipe about 3 times now and my wife loves it! It’s such a delicious meal with an amazing flavor.
I have one question for you Nagi. I plan to double the recipe this week, doing 2 tenderloins at the same time; my question is by how much should I increase the cook time if I’m doing 2 tenderloins side-by-side in the same cast iron?
Hi Sawyer, I’m so glad you love the recipe! Cook time will be exactly the same as you are cooking two separate loins, not one larger piece – N x
WOW!!! This was crazy amazing! It was SO easy and the flavors were awesome! Definitely adding it to my “best of” list!
Wahoo, that’s great Linda!
Oh, and I cooked a 3 lb. pork loin. It took just over an hour – about an hour 5-10 mins. 🙂
Wonderful. I have added molasses with honey and port wine and candied figs. It is my families favorite.
Sounds divine Billy!
Made this tonight and husband loved it. Was very tasty and moist. Very easy to cook. I used only 1tbsp of honey and it was perfect. I didn’t want it to be sweet. Next time maybe I’ll try syrup.
I made this pork tenderloin with the maple syrup because I’m not a lover of honey and do not stick it in our pantry. It was delicious, the pork was extremely moist and tender. Flavor was on point. Will make this again and again
That’s fantastic to hear Karen, thanks for the feedback!
Hi, how would you alter the recipe cook time for a 4lb loin? Would the ammount of time work for the bacon to not burn but the loin be cooked? Or would you simply seer it longer and then wrap and bake? Thanks!!