Introduction

Prepare your taste buds for an unforgettable culinary experience with this Bacon-Wrapped Pork Tenderloin recipe. This dish combines the tender, lean goodness of pork tenderloin with the salty, crispy perfection of bacon, creating a symphony of flavors and textures that will impress even the most discerning palates. It's surprisingly easy to make and is perfect for a weeknight dinner or a special occasion.

Ingredients

For the Pork Tenderloin:

• 1.5 - 2 pounds pork tenderloin
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Bacon Wrapping:

• 6-8 slices thick-cut bacon
• Toothpicks (for securing bacon)

Optional Glaze (highly recommended):

• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon Worcestershire sauce

Equipment You'll Need

• Baking sheet
• Parchment paper or aluminum foil
• Small bowl (for glaze)
• Whisk or fork
• Tongs
• Meat thermometer

Instructions

Step 1: Prepare the Pork Tenderloin

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Trim any excess silver skin from the pork tenderloin. In a small bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this mixture all over the pork tenderloin, ensuring it's evenly coated.

Step 2: Wrap with Bacon

Lay the bacon slices slightly overlapping on a clean surface. Place the seasoned pork tenderloin at one end of the bacon. Tightly wrap the bacon around the pork tenderloin, ensuring complete coverage. Use toothpicks to secure the bacon in place, inserting them through the bacon and into the pork to prevent unwrapping during cooking.

Step 3: Sear (Optional but Recommended for Extra Flavor and Crispiness)

For an extra layer of flavor and crispier bacon, you can sear the tenderloin before baking. Heat a tablespoon of oil in an oven-safe skillet over medium-high heat. Carefully place the bacon-wrapped tenderloin in the hot skillet and sear for 1-2 minutes per side until the bacon is lightly browned and starting to crisp. If you don't have an oven-safe skillet, you can skip this step and go straight to baking.

Step 4: Bake the Tenderloin

Place the bacon-wrapped pork tenderloin, seam-side down if possible (though it will likely settle), onto the prepared baking sheet. If you seared it, transfer the skillet with the tenderloin to the oven.

Step 5: Prepare the Glaze (While Tenderloin Bakes)

In a small bowl, whisk together the brown sugar, Dijon mustard, soy sauce, and Worcestershire sauce until well combined. This glaze will add a beautiful sheen and a sweet, tangy counterpoint to the savory pork and bacon.

Step 6: Glaze and Finish Baking

After the tenderloin has been baking for about 20 minutes, carefully remove it from the oven. Brush generously with the prepared glaze. Return the tenderloin to the oven and continue baking for another 10-15 minutes, or until a meat thermometer inserted into the thickest part of the pork (avoiding bacon) reads 145°F (63°C). The bacon should be golden brown and crispy.

Step 7: Rest and Serve

Once the pork tenderloin reaches the desired internal temperature, remove it from the oven. Tent it loosely with foil and let it rest for at least 10 minutes. This resting period is crucial for the juices to redistribute, resulting in a more tender and flavorful roast. Remove the toothpicks before slicing. Slice the bacon-wrapped pork tenderloin into medallions and serve immediately.

Tips for Success

• Bacon Thickness: Use thick-cut bacon for the best results; it holds up better during cooking and provides a more satisfying crunch.
• Trimming Silver Skin: Don't skip trimming the silver skin; it's a tough membrane that can make the pork chewy.
• Internal Temperature: Using a meat thermometer is the most reliable way to ensure your pork is cooked perfectly to a safe temperature without overcooking.
• Variations: Feel free to experiment with the spice rub. A touch of cayenne pepper can add a subtle heat, or dried herbs like rosemary and thyme can add an aromatic complexity.
• Resting is Key: Resist the urge to slice immediately after it comes out of the oven. Patience will be rewarded with a juicier pork tenderloin.

Serving Suggestions

This Bacon-Wrapped Pork Tenderloin pairs beautifully with a variety of sides. Consider roasted vegetables like asparagus or Brussels sprouts, mashed potatoes, a fresh green salad, or a simple rice pilaf. The rich flavors of the pork and bacon make it a versatile centerpiece for any meal.