Bacon Wrapped Pork Tenderloin is an easy and delicious way to prepare pork tenderloin in the oven. This boneless pork fillet is seasoned, seared, and rolled in strips of bacon before being baked in the oven. The result is tender, juicy and flavorful pieces of pork tenderloin that melts in your mouth.
If you like this bacon wrapped pork tenderloin recipe, don’t forget to also check pork Pork Tenderloin with Gravy, another reader favorite pork tenderloin on the blog!
Pork Tenderloin Wrapped in Bacon
Pork tenderloin is such an underrated cut of meat. Sometimes called pork fillet, it is fairly inexpensive, especially compared to beef, but yet it is tender, juicy, and so easy and quick to prepare.
We love making this bacon wrapped pork tenderloin when entertaining dinner guests and smaller holiday gatherings.
With crusty bacon wrapped around the pork tenderloin, the meat is ultra flavorful and moist. The fat and flavor in the bacon brings so much to this simple piece of pork.
Bacon wrapped pork tenderloin calls for only a short list of ingredients and is ready under 40 minutes, with less than 10 minutes of prep time.
It doesn’t need much to turn it into a delicious meal!
If you are looking for a quick and fuss-free main dish for special occasions or the holidays, totally give this elegant bacon wrapped pork tenderloin dish a try! Your guests will be impressed!
Here are the short list of ingredients this bacon wrapped pork tenderloin recipe calls for:
- pork tenderloin – also called pork fillet, this is a lean cut of meat that has a mild flavor. It is a long and thin cut of boneless pork. While pork loin is technically different from pork tenderloin, pork loin can be used as well.
- garlic powder – I find that garlic powder sticks to pork tenderloin better than fresh minced garlic
- dried rosemary – fresh rosemary can be used, but it is not necessary
- salt and black pepper – used to season the pork
- bacon – uncooked strips of bacon will be wrapped around the pork tenderloin before baking
- maple syrup – brushed on the bacon after bacon is wrapped around pork. Brings a hint of sweetness to the dish to balance out the savory. Honey can be used instead of maple syrup.
How to Make It
Step 1: Season and sear pork tenderloin
Season pork tenderloin with dried rosemary, garlic powder, salt and black pepper, then sear it on all sides on a skillet.
Pork doesn’t have to be cooked through. Simply brown it so that the moisture is locked in and seasonings are sared and absorbed into the piece of meat.
Step 2: Wrap pork tenderloin in bacon
Next we are wrapping the seared pork tenderloin in lots of bacon… YUM!
To do that, first, line uncooked bacon on a cutting board. Bacon can be overlapped slightly or lined very closely next to each other (with as little gaps as possible).
Place pork tenderloin across and perpendicular to the strips of bacon, then fold strips of bacon over to cover the pork tenderloin.
Gently roll pork tenderloin in strips of bacon until pork is fully wrapped in strips of bacon.
Step 3: Bake
Place bacon wrapped pork tenderloin onto a baking dish. Tip: line dish with aluminum foil for easy cleanup.
Brush maple syrup on the tops of bacon.
Bake for 25-30 minutes. Bake time may vary depending on thickness of pork tenderloin, so adjust accordingly.
When pork is done, the internal temperature of the thickest part of pork tenderloin should be at least 145℉ when measured using a meat thermometer.
Let bacon wrapped pork tenderloin sit for a few minutes and then slice it into smaller pieces.
Bacon would be slightly browned and crisped, and pork tenderloin should be tender and juicy.
Air Fryer Instructions
To make bacon wrapped pork tenderloin in the air fryer, prepare pork using the same instructions.
Pre-heat air fryer to 400℉. Cook for 15-20 minutes. Cook time will vary depending on the size of pork tenderloin.
How to Serve This
Bacon wrapped pork tenderloin is a lovely main dish to serve on the holidays or when you have guests over for dinner. Or whenever you want to eat it, really! 😉
It is best served fresh off the oven. This is not a dish I would make ahead.
Here are some of my favorite side dishes to compliment bacon wrapped pork tenderloin:
- Creamy Mashed Potatoes – there’s nothing quite like the lovely pairing of pork tenderloin and a creamy and fluffy mashed potato side dish. Such a classic – you really can’t go wrong with this pairing.
- Veggie dishes – Easy Garlic Parmesan Asparagus, Roasted Whole Carrots, Caramelized Onions Sautéed Green Beans are some of my favorites.
- Salads – a simple salad is always a great way to get some greens in your diet.
- Bread – great with either simple store-bought rolls or get fancier and make some homemade Honey Butter Rolls.
Store leftovers in an air tight container in the refrigerator for up to 5 days.
Reheat using the microwave or oven. When reheating, pork will be slightly dryer. Drizzle some water over pork before reheating to help maintain some of the moisture in the pork.
Frequently Asked Questions
Pork tenderloin (also called pork fillet) is a leaner and more expensive cut of meat compared to pork loin. While pork tenderloin is used for this recipe in the photographs, pork loin can be used as well.
You can but pork tenderloin is typically already a pretty lean cut of meat and trimming is not necessary.
As long as you are not over crowding the baking dish, you do not need to bake bacon wrapped pork tenderloin for longer.
Do not overcook! Once pork hits an internal temperature of 145℉, remove from oven promptly.
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More Pork Recipes
- Pork Milanese
- Lemon Butter Parmesan Crusted Pork Chops
- Pork Tenderloin with Gravy
- Vietnamese Noodle Bowl with Grilled Pork
- Chinese Braised Pork Belly
Bacon Wrapped Pork Tenderloin
- 1 lbs pork tenderloin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp dried rosemary
- 10 strips uncooked bacon
- 1 tbsp maple syrup
- Pre-heat oven to 375℉.
- Season pork tenderloin with salt, black pepper, garlic powder and dried rosemary.
- Heat skillet and sear pork tenderloin until it is slightly brown on the outsides. Remove from heat promptly. Pork does not have to be cooked through.
- Next, wrap seared pork tenderloin in bacon: Line uncooked bacon next to each other on a cutting board. Bacon can be overlapped slightly or lined very closely next to each other with as little gaps as possible. Place pork tenderloin across and perpendicular to the strips of bacon, then fold strips of bacon over to cover the pork tenderloin. Gently roll pork tenderloin with strips of bacon until pork is fully wrapped in strips of bacon.
- Place bacon wrapped pork tenderloin onto a baking dish, then brush the top with maple syrup.
- Bake for 25-30 minutes, or until the internal temperature of the thickest part of pork tenderloin is at at least 145℉.
- Remove pork from oven. Let it sit for 5 minutes, then slice into smaller pieces.
- Serve and enjoy!