Bacon Wrapped Pork Tenderloin Recipe
Perfect for the summertime, this Bacon Wrapped Pork Tenderloin is incredibly simple to make and delicious! Pork, bacon, honey and olive oil are the only ingredients needed for this flavorful dish. You won’t need to worry about tying the pork with twine because the bacon will stay perfectly. By wrapping the pork in bacon, it not only protects the pork from drying out, but allows the bacon juices to soak right into it, yum!
- 8 to 10 slices of streaky bacon, long enough to wrap around the pork 1 1/2 times. ($5.99 for Hormel Assorted Sliced Bacon, this week at Fresh)
- 1 lb / 500g pork tenderloin, at room temperature (3.99 /lb. of Smithfield Pork Tenderloin, this week at Fresh)
- Salt and pepper
- 1 tbsp olive oil
- 2 tbsp honey or maple syrup - I prefer honey because it is thicker which creates a better glaze
- Preheat oven to 180C/350F (fan forced / convection) / 200C/390F (normal oven)
- Lay the bacon next to each other on a cutting board, slightly overlapping (per photo below). The width of the bacon should be enough to wrap the length of the pork.
- Season the pork with salt and pepper. Tuck the thin end under so the length of the pork is roughly the same thickness.
- Heat the oil in an oven proof skillet over high heat.
- Sear the pork on all sides until nicely browned.
- Place pork on the bacon. Use a knife to help keep the bacon together and roll the pork up, finishing with the seam side down.
- Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.
- Roast for 25to 30 minutes (Note 1), basting once or twice with the pan juices, mopping up plenty of the honey pooled at the base of the pork.
- Remove from oven and baste again. Let it rest for 5 minutes. Baste once more just before serving.
- To serve, cut into thick slices.