Bacon-Wrapped Pork Tenderloin Recipe

Bacon-wrapped pork tenderloin is a super juicy and flavorful way to prepare pork. I was never a huge pork fan growing up, but pork tenderloin is really tender, juicy, and flavorful. Wrap that thing in bacon and you’re on a whole new level of pork.

My recipe consists of roasted bacon-wrapped pork tenderloin drizzled with maple syrup and bourbon for extra sweetness. Pork wrapped in pork—I absolutely love it.

Wrapping in Bacon

To wrap in bacon, lay 5-6 slightly overlapping slices of bacon on a cutting board and roll with the tenderloin. Place in skillet with bacon seam down on the bottom. Drizzle top with maple syrup and roast. I like to baste the tenderloin with the pan drippings about halfway through roasting.

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Roasting Pork Tenderloin

A 1-1.25 pound tenderloin will take about 25-30 minutes at 400° F for medium-rare pork. Bacon-wrapped pork will cook slower than a standard naked tenderloin because there is an extra layer of meat to heat.

Will Bacon Be Crispy?

Slow roasted bacon is going to be more pink and tender than the crispy breakfast bacon you’re used to. This is still fully cooked through assuming you cook for 25-30 minutes. You can finish roasting with an oven broil for 2-3 minutes or crank up the heat to 450° F for the last 5 minutes if you want to further crisp the bacon.

Temperature For Pork

The key to good pork is nailing the internal temp. I recommend taking the tenderloin out of the oven when the internal temp reaches 145° F. This is considered medium-rare and the rarest you can safely consume pork.

This is not like medium-rare steak, it renders a slightly pink center with white edges. 160° F is considered well done. This will leave you with a dryer, tougher and totally white center.

Doneness	Temperature Range
Medium rare	140° F to 145° F
Medium	150° F to 155° F
Medium well	155° F to 160° F
Well done	160° F and above

This is a great time to invest in an inexpensive digital thermometer if you don’t already have one. You can quickly stick the center of the tenderloin and know exactly where you’re at in terms of doneness.

Rest Period

The rest period after you take the pork out of the oven is critical. This is important for accurate temps and the redistribution of juices throughout the tenderloin. Be sure to remove the pork from the skillet and set on a cutting board uncovered for 5 minutes. When the rest is up, slice into 1 inch thick slices and serve.

You’ll Also Love

• Roasted pork tenderloin
• Sous vide pork tenderloin

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