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…..
This is an awesome recipe even for a bachelornlike me. Super easy and good for two meals. I made 1 following your directions. Perfect time and temp. The 2nd one i made i coated the inside of the bacon with some of my favorite seasoning before i wrapped it to give it a kick of extra flavor.
Side note. U can make fondant potatoes with this and it is no extra dishes and they are just as easy. Start them in the pan first before u sear pork and just let them cook next to the tenderloin in the oven and when u bast pork bast the potatoes. While the pork rests they may need to cook fornthat 5 minutes.
Sorry for long post 5/5 stars for me. Love the recipe and will keep for life
Never apologise for long messages! 😂 So pleased you enjoyed this James, thanks so much for letting me know! N xx
How much longer should I roast a two pound roast?
Hi Jody! I’d do 40 minutes to start 🙂 Then check. N x
I followed the concept and used an apricot jam/grainy mustard glaze insted of the honey. Your pictures were magnificent! Using the knofe blade to move the bacon is shear genius!!! Thanks for sharing Nagi!!
That’s SO GREAT to hear Troy! Thanks for letting me know! N xx
How would you adjust this for a 3 pound pork loin?
Thank you
How much longer would I roast a 2 pound bacon wrapped pork tenderloin?
Hi Cheryl! Just roast for longer 🙂
I made this last night, and tonight we are going to have the leftovers. Myhusband and I both loved it because it was so tender. I did add a lot more honey, but that was just my choice. I would like to make it some time for company. Thank you for a great easy recipe.
Joetta Royce
Hi Joetta, may I know what type of honey?
I’m so pleased to hear that Joetta! Thanks for letting me know! N x
Very good meal. I just made it and it tasted good. I wasn’t sure wether to cover in oven and I did. I cooked myself me for 55mins and it was perfect. Once again it was delicious. 👍
Do you need to wrap it with aluminum foil before putting it in the oven?
Nope! uncovered 🙂
I’m so happy to hear that David! Thank you for taking the time to come back and let me know – N xx
Oh, my goodness. Just made this tonight! The Angels sang! Pork tenderloins were on sale this past weekend. Buy one, get one. So was bacon. Saw a pr-emade bacon wrapped tenderloin in the store that looked awful. Came home and googled “bacon wrapped tenderloin.”. Found your recipe. The best and easiest! No more fry pork! At our grocery store, two tenderloins come in one package. Made one with honey. Delish! The other one with maple syrup! To die for! You are pure genius Nagi! Can’t wait to look over and try your other recipes! Thank you so much!
Glad you enjoyed it Ellen, thanks for letting me know! N xx
My roast weighs 3 pounds. Do i still cook for 1 hour. My oven is also convection
Hi Rose! Are you sure that’s a tenderloin????
I never comment on things like this because I am hard to impress.
HOLY COW.
This was the best thing I’ve ever made, hands down.
I’ve always hated pork tenderloins because whenever I’ve had it, it is tough, cooked to death, and boring.
I actually made this in attempt to plow through what I had left in the freezer.
I think I died.
I feel like a chef showed up at my house. I also made the recommended potatoes.
I can’t type anymore, I’m going into a food coma.
See you in heaven.
I literally BURST OUT LAUGHING!!!! So pleased you enjoyed this Erin! N xx
Hi! Question for you. I want to make this, but my house heats up super bad when using the oven when it’s hot out. Do you think this could work in a crockpot if I seared it still?
You could do this on a grill if you have one, though! I think it is almost better with that added smokey flavor. 🙂
Hi Kate, I’m sorry, I don’t think that it will work, it will sweat 🙂
Second time I’ve made this! Super easy and absolutely delicious
Whoot! So pleased to hear that Leah, thanks for letting me know! N x
So, this is the second recipe if you’re I have tried, and all I can say is: OMG.
So easy. So delicious.
I signed up for your newsletter, downloaded your cookbooks ( Thank you!!) and my next step is to move to Australia to be your neighbor.
I’m kidding! Sort of. ?
Yes! Come! It will save me trekking all over the place to dump excess food! ? (Not even kidding!)
* of yours
(Stupid phone)
Do you cover it or leave it uncovered while baking?
Hi Amanda! Uncovered 🙂
I made this and burned most of my pork loin, not to mention my biffin’s bridge and nipsy valve got scorched.
Still delicious though.
Oh dear! But SO GLAD you still enjoyed it Steven!! 🙂 N xx
I made this! It was amazing. It was the best pork roast ever and I have had 40 years of pork roasts. Thanks for the recipe
Fantastic to hear that Becky! Thanks for letting me know! N x
I made this dish and it was simple and my pork loin was very moist.
I served it with red potatoes and carrots.
Delicious!
Thanks
Hi Kirsten! I’m so happy to hear you enjoyed this, thanks for taking the time to come bak and let me know! N xx
Question. I have made this before and it is awesome. Having a dinner party for ten…can I cook and sli ce and hold ? I have warming drawer.
Hi Susan! I personally think the bacon keeps the pork moist so it reheats quite well so yes I think it will hold well. Though if you can, I’d urge you to keep it whole then slice just before serving!
One more thing… should I wrap in foil after cooking before placing in my warming drawer?
Hi Susan! I don’t think it’s necessary, the bacon keeps it juicy 🙂
loved it!!! quick and easy with at home ingredients. great for family on the go
I’m so glad you enjoyed this Jason! Thanks so much for letting me know! N xx
Would love to know if you have done this for a dinner party and used more than one? If so how much did you increase the baking time? if one feeds 4, I would definitely need to bake 3-4 of them.. HELP
Hi Loyda! If you can pop them all on the same tray, they really won’t take much longer – maybe 5 minutes. Tenderloins are quite thin so cooking multiple ones won’t make much of a difference!
The written instructions say to sear meat first then wrap in bacon. The picture shows wrapping in bacon then searing. Which is correct?
Hi Dianne! It’s definitely been seared before wrapping 🙂 You can see the light golden on it, then I bake it in the same skillet 🙂