Bacon Wrapped Pork Tenderloin is a super easy dinner recipe that only requires a few ingredients. The bacon adds both flavor and fat, which keeps the lean pork moist and juicy. It’s the perfect, mouth-watering combination of savory and smokey.
Grab some bacon, a couple of pork tenderloins, and some seasoning, and let’s make this delicious Bacon Wrapped Pork Tenderloin! For a classic meal, serve with some Roasted Baby Potatoes and Garlic Green Beans on the side.
Pork Tenderloin – This cut of pork is extra lean, but so delicious if you treat it right. Keep in mind this is a tenderloin, not a pork loin, which is a different cut. Because it’s so lean, adding the bacon wrapped around the pork helps to keep the meat extra juicy as it cooks.
Bacon – Savory, smoky, and addictively, bacon isn’t just for breakfast. It adds a ton of flavor to your favorite meats, too.
Extra Virgin Olive Oil – You’ll brush this on the pork to help keep it moist.
Seasoning – Italian seasoning, garlic powder, salt, and pepper.
How To Make Bacon Wrapped Pork Tenderloin
Get a detailed list of ingredients & instructions in the recipe card below.
Prep. Preheat the oven to 375℉ and line a baking sheet with foil.
Trim the tenderloin. Pork tenderloin has a thin, silvery skin on one side, that becomes firm when cooked. I prefer to trim this off before preparing.
Season. Sprinkle the pork all over with Italian seasoning, garlic powder, and salt and pepper.
Sear pork and par-cook bacon. Heat a skillet over medium-high heat and sear the pork on all sides. Place the bacon in the microwave on a paper towel lined plate and cook for 30-45 seconds.
Wrap bacon around pork. Carefully wrap the bacon around the pork tenderloin, overlapping the slices to make sure the whole tenderloin is covered.
Bake, then broil. Bake pork tenderloin at 375℉ for 35-45 minutes or until the internal temperature reaches 145℉. Switch to the broiler and broil for a few minutes, to crisp up the bacon.
Rest. Take the pan out of the oven, tent with foil (optional), and let the bacon wrapped pork sit for 5-10 minutes to rest.
What is the internal temperature for pork?
The FDA recommends that pork should be cooked to an internal temperature of at least 145°F. You can take it out of the oven once it reaches 140°F and it will continue to cook as it sits. It’s ok if it’s still a little pink in the center. You don’t want it to go above 155° because the pork can overcook and become tough.
Should I wrap my pork tenderloin in foil?
No, it doesn’t need to be covered or wrapped. It will steam instead of roast if covered.
Is it ok for pork to be pink in the middle?
Yes! A few years ago, the FDA lowered its recommended temperature for pork from 160° to 145° with at least a 3-minute rest. The result is a slightly pink center and meat that’s incredibly flavorful and juicy.
Pork Loin – This recipe works great with pork tenderloin, but a larger pork loin will work too. Just be sure to cook to the proper temperature – it will require a little more time.
Seasoning – For flavor, feel free to add whatever seasonings you like. My All Purpose Seasoning is a great option.
Sauce – Brush a little Homemade BBQ Sauce or teriyaki sauce over the top, for either a sweet or smoky flavor.
Storing and Reheating Leftovers
Storage: Place leftovers in an airtight container and store in the refrigerator for up to 3-4 days. For best results, reheat in the oven or air fryer at 350°F.
Can this recipe be frozen? Technically, yes, but I don’t recommend it. If you’d like to make ahead of time, I recommend making a day ahead and storing in the fridge, then reheating in the oven.
Cook the bacon in the microwave for about 30 seconds or place it in a hot skillet for under a minute. This will get the cooking process going.
Wrap the bacon around the roast while it’s hot. This keeps the bacon and the roast warm and doesn’t disrupt the cooking time.
I like to finish the cooking process under the broiler to get that golden brown crisp. This is a personal choice; your personal preference will decide the doneness of the bacon.
If you want bacon that is crisp on all sides you can turn it under the broiler. It just depends on your personal preference.
The cook time can vary greatly depending on the size and thickness of the meat, and how cooked it got during when you seared it. I highly recommend having a meat thermometer on hand to check the internal temperature.
Prepare the oven by preheating to 375 degrees and prepare a baking sheet by lining with foil.
Trim the silver skin off the pork tenderloin if needed. Brush the tenderloins with 1 tablespoon of the oil and season with salt, Italian seasoning and pepper.
In a large skillet, heat the remaining tablespoon of oil over medium high heat and sear the pork tenderloin until golden on each side.
Heat the bacon in the microwave or skillet for about 30 seconds.
Wrap the bacon around the pork, layering slightly to keep everything in place.
Place the bacon wrapped tenderloin on the prepared baking sheet. Bake for 30-45 minutes or until the internal temperature reaches 145 degrees.
Change the oven to the broil setting and broil at 400 degrees until bacon reaches desired level of doneness. (About 3-10 minutes – keep a close eye)
Remove from the oven and allow to sit for 10 minutes before slicing and serving.
Storage: Place leftovers in an airtight container and store in the refrigerator for up to 3-4 days. For best results, reheat in the oven or air fryer at 350℉.Can this recipe be frozen? Technically, yes, but I don’t recommend it. If you’d like to make ahead of time, I recommend making a day ahead and storing in the fridge, then reheating in the oven.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.