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…..
I made this bacon wrapped pork tenderloin several time. Instead of honey I’m basting with real Canadian maple syrup. Soo good.
I made the cheese potatoes for 13 peoples amazing everybody likes them. They all said this way everyone gets the good taste of the creamy garlic sauce. Thanks for the tasty recipe.
Sounds divine!
Yes the bacon is not brown or crisp as per the recipe. A bit disappointed.
I’m so sorry you were disappointed! If the bacon is too crispy it makes it difficult to cut into nice slices as the bacon would crumble. If your bacon doesn’t have that golden colour, just put it under the grill for a little bit to get some browning! ☺️
I made this tonight exactly as you instructed and it was delicious. And beautiful! Would like to make it for a dinner party and curious as to any tips/insights re the make ahead?
Hi Tammy, I talk about this in the recipe notes, hope this helps!
OMG!! This recipe was amazing!! My whole family loved it!! Super easy to make !! I will definitely be making this again. Thank you for sharing.
Awesome!!!!
This was amazing! 4 out of 4 family members loved it. I’m not a cook and I impressed myself! After taking the meat out of the skillet, I added some partially cooked baby carrots and glazed them in the sauce and roasted them in the oven while the pork was resting. Tonight I’m trying some sweet potatoes in the pan while roasting the pork
4 out of 4 – go Laura!!! Thanks for the awesome feedback! ❤️
I have made this and was lovely, so tender! I did cook it on a rack in the oven which worked beautifully. Making again for company but will be doing 2. Any suggestions for a sauce/gravy to serve alongside? Would your Marsala sauce work? Thanks for a great recipe 🙂
Delicious and so easy! I marinated my pork loin first using 1/3 cup Soy Sauce, 2 Tbls. Worcestershire, 2 tbls. Brown Sugar, 1 tsp. Dijon, Pepper.
I also layed out Saran Wrap and placed the Bacon on that and rolled it up like a Sushi roll. Much easier.
I am making the Tenderloin wrapped in bacon. It looks so good and any thing with bacon has to be wonderful.Ty
Pig on pig for the WIN!!!
This was delicious! Even my fussy child enjoyed it! Grilled it for a wee bit at the end to crisp up the bacon a little. Cooked perfectly and oh so tender… No leftovers for lunch tomorrow though – the sign of a good meal.
That’s great to hear Jo! Thanks for letting me know!
Nagi,
From sunny CA, Flap thinks this recipe is to die for! I’ve long been accustomed to my mum’s pork roasts for Sunday dinner, but I don’t recall any of them ever being this moist, tender and flavorful. *Sorry, Mum!*. As the survivor of far too much fast food, I just want to tell you that I will never, ever do “drive thru” again, not when I know I can pull up a dish for every occasion from you! I’m a retired lady but am just now learning how to prepare real food…and if my success with this roast is any indication of progress, I’m going for gold every single time. Thank you for showing me how easy it can be, I never would have believed it actually came from my tiny apartment-sized kitchen. Loved the entire meal, and served homemade rough cut applesauce with it, a perfect side. (The applesauce is about the only thing I knew I could do up till now!) Love the photos, they make me want to try something new every day! Thanks so much!
I am wondering, is there a way around the soggy gross bacon at the bottom of the pork after cooking? I love the crisp top, but am grossed out by how soggy the bacon gets on the bottom of the pork! (Not per your recipe, just in general). Thanks for any tips!
Hi Erin! Sure thing – just bake it on a rack! 🙂 N x
My family has suggested pork tenderloins wrapped in bacon for dinner. I love your recipe! If I were to make 6 tenderloins do you think I would be safe using the same rule of 25 mins per lb.? Dread the thought of dry over cooked meat. Considered buying six thermometers and sticking one in each but then I have to store them afterward…Pls help!!!
What if I need to make two?
They cooked perfectly for 25 minutes.
Simply delish!
My tenderloin is 2lb. How long should I roast it?
Hey Lola , I did 4 – 2.5 pound loins at the fire station last nite. 25 minute roast time is for ONE pound roast. Roast those bad boys at 25 minutes per POUND! You’ll be glad you did. If your get panicky, stab them in the middle with a temp probe and look for 160 to 170. Or old school it like I did and cut the biggest one in the middle half way through and look for all white.
Sorry Lola forgot to mention. I have a 26″ two handle cast skillet cooking in a cranky old Viking commercial gas oven at 390 degrees. Thanks for this Nagi. I was a rock star last nite with this one!
So good, turned out perfectly! My husband was excited to take leftovers to work! 🙂
That’s so great to hear Alexis! Thank you for taking the time to let me know! N x
I cant wait to try the recipes in the 2 cookbooks
Did this For our Christmas dinner! It was a delightful success.
I’ve made this recipe a couple times sense finding it on Pinterest. I’m always looking for quick easy meals because I work late. I also love stepping out of my box and trying something new. This recipe is all of that in one. I highly recommend it. Thank you!
That’s so great to hear Sierra! Thanks for letting me know – N x ❤️
Sounds delicious!!!
Thanks Vanessa!
Is there a version of this i could make in a crockpot?
Sorry Jennifer this needs to be made in the oven 🙂
Oh my…. my bacon does not look like yours!
Guess I have to broil it????
Yes! Broil!