Bacon-Wrapped Pork Tenderloin
Try this Bacon-Wrapped Pork Tenderloin recipe, or contribute your own.
Try this Bacon-Wrapped Pork Tenderloin recipe, or contribute your own.
- Carbohydrate 0.834605745258052 g
- Cholesterol 0 mg
- Fat 0.150560552887922 g
- Fiber 0.498471396337853 g
- Protein 0.150488221164954 g
- Saturated Fat 0.0501274639433018 g
- Serving Size 1 1 serving (1g)
- Sodium 0.520245192352327 mg
- Sugar 0.336134348920199 g
- Trans Fat 0.0203191778847574 g
- Calories 4 calories
Step-by-step
- Preheat your oven to 425 degrees.
- To make, first combine all the ingredients for the steak seasoning in a bowl.
- Mix to combine.
- If you’d prefer, you can use a store bought steak seasoning.
- Sprinkle 1 tablespoon steak seasoning over the pork.
- Place the pork on a lightly greased wire rack which has been placed in an aluminum foil-lined roasting pan.
- Wrap the bacon slices around the pork, having the end pieces underneath the pork to secure them in place. (you can use wooden picks as well if you’d like).
- Bake at 425 degrees for 40 minutes, or until a meat thermometer inserted into the middle registers 155 degrees.
- Turn the broiler on and broil for 3-5 minutes or until the bacon is crisp.
- Be careful to stay in the kitchen and watch this, the bacon can burn in a matter of seconds.
- Remove from the oven, cover with foil, and allow to rest for 10 minutes.
- Garnish with rosemary and sage if desired.
- Slice and serve.
High-heat roasting paired with lean cuts creates an inherent temperature management problem. Pork tenderloin cooks rapidly because it lacks internal fat, while bacon requires sustained heat to render its exterior lipid layers. Positioning the meat correctly bridges this gap.
- Use a wire rack set inside a foil-lined roasting pan. This equipment setup elevates the meat, allowing hot air to circulate underneath so the bottom bacon strips crisp instead of boiling in rendered grease.
- Secure the bacon ends underneath the tenderloin rather than relying solely on toothpicks. Gravity and heat will tighten the pork proteins around the strips as the meat contracts during cooking.
- Roast at 425 degrees Fahrenheit until an internal thermometer reads 155 degrees Fahrenheit in the thickest part. Remove the pan immediately before overcooking occurs.
- Switch the oven to broil for three to five minutes at the end of the cooking cycle. Watch the bacon continuously during this window because rendering pork fat can flare and burn rapidly under direct radiant heat.
- Rest the meat under aluminum foil for ten minutes before slicing. Residual heat distributes moisture evenly through the muscle fibers while finishing the internal temperature ascent.
- Substitute dried herbs with fresh ones at a three-to-one ratio if adapting the seasoning blend, though dried herbs tolerate high oven heat better without scorching.
Proper equipment setup prevents soggy bacon while protecting lean pork from drying out. Precise temperature monitoring ensures food safety without sacrificing juiciness.
