Bacon-Wrapped Pork Tenderloin
This bacon-wrapped pork tenderloin recipe offers a delicious and healthy twist on a classic dish. Using sustainably raised pork, fresh herbs, and nutrient-dense vegetables, this meal is as nutritious as it is flavorful.
Equipment
- Baking sheet
- Oven-safe skillet
- Meat thermometer
- Aluminum foil
- Sharp knife
- Cutting board
Ingredients
- 1 pork tenderloin about 1-1.5 pounds, sustainably raised
- 8-10 slices of nitrate-free bacon
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh vegetables for serving e.g., broccoli, Brussels sprouts, carrots
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Tenderloin: Pat the pork tenderloin dry with paper towels. Season it with salt, pepper, minced garlic, and chopped rosemary.
- Wrap with Bacon: Lay the bacon slices out on a cutting board, slightly overlapping. Place the tenderloin on top of the bacon slices and roll it up, wrapping the bacon around the tenderloin. Secure with toothpicks if necessary.
- Sear the Tenderloin: Heat olive oil in an oven-safe skillet over medium-high heat. Place the bacon-wrapped tenderloin in the skillet and sear for 2-3 minutes on each side until the bacon is crispy.
- Bake the Tenderloin: Transfer the skillet to the preheated oven. Bake for 20-25 minutes or until the internal temperature of the pork reaches 145°F (63°C).
- Rest the Meat: Remove the tenderloin from the oven and cover it loosely with aluminum foil. Let it rest for 5-10 minutes before slicing.
- Prepare Vegetables: While the tenderloin rests, steam or roast your choice of fresh vegetables.
- Serve: Slice the tenderloin into medallions and serve with the steamed or roasted vegetables.
Frequently Asked Questions About Bacon Wrapped Pork Tenderloin
145 degrees at the thickest point, then rest it 10 minutes before slicing. Pork cooked to 145 is safe and still slightly pink in the center. Going to 160 is what makes tenderloin dry.
Start the roast at high heat to render the bacon fat, and finish under the broiler for two or three minutes if it still looks pale. Wrapping the slices with a slight overlap rather than a thick double layer also helps.
Not with a bacon wrap. The bacon browns and bastes the meat as it renders, which does the same job. Searing bacon-wrapped tenderloin in a pan tends to tear the wrap.
