Bacon-Wrapped Pork Tenderloin
Bacon-Wrapped Pork Tenderloin
Bacon-Wrapped Pork Tenderloin
Bacon-Wrapped Pork Tenderloin

Bacon-Wrapped Pork Tenderloin

David Venable

My love for bacon can't be tamed! Wrapping this tenderloin with bacon gives it a delicious twist.

Ingredients

  • 1 Tbsp Dijon mustard
  • 2 Tbsp maple syrup
  • 1 Tbsp fresh rosemary, chopped
  • 1-1/2 tsp fresh thyme, chopped
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1.5 lbs pork tenderloin, cleaned
  • 8–12 bacon slices

Directions

Mix together all of the ingredients, except the bacon and the tenderloin.
Place the tenderloin in a large resealable bag or baking dish. Pour the prepared mixture over the pork, making sure it is completely coated. Refrigerate for 1–2 hours.
Once ready, transfer the tenderloin to a clean cutting board. Starting at the thicker end, take 1 slice of bacon and wrap it around the pork in a spiral fashion, slightly overlapping the edges. With another bacon slice, overlap it where the first slice ended. Continue until the entire tenderloin is covered with bacon.
Preheat the oven to 350°F.
Heat a large skillet on medium and lightly brown the bacon-wrapped pork on all sides. Transfer it to a baking sheet or baking dish, then cook in the oven for 15–20 minutes until the internal temperature reaches 145–150°F in the center.
Slice and serve.

Cook's Notes

Use toothpicks to help keep the bacon from unraveling while cooking. Just remember to remove them before slicing and serving!

Print Recipe