You may want to just go ahead and plan on doubling this Bacon Wrapped Pork Tenderloin recipe because everyone who tries it is going to be asking for seconds, guaranteed. It's hard to believe such a lean cut of pork could be this melt-in-your-mouth tender and flavorful, but this baked pork tenderloin recipe delivers every time.
All you have to do is make a quick rub, wrap the tenderloin in bacon, and bake! The sweet and savory brown sugar rub makes this recipe a cinch and you will spend less than 15 minutes on prep, with our easy bacon-wrapping instructions. For more delicious pork recipes try our baked pork chops, pork chop brine, stuffed pork chops, and pork loin roast!
HOW TO MAKE BACON-WRAPPED PORK TENDERLOIN
The first thing you want to do is get your oven preheating to 400°F. The second thing you want to do is line a baking sheet, not once but twice, with aluminum foil.
We will be cooking this pork tenderloin at 400°F in order to get that bacon crispy and all the way cooked through. However, because brown sugar is the main ingredient in the spice rub, you'll want to take extra precautions to protect your pan. As brown sugar melts (and potentially drips off the sides of your pork tenderloin), it could begin to burn onto the pan. To ensure no sugar comes in direct contact with the pan and clean-up stays as easy as possible, we recommend a double layer of aluminum foil!
Once the oven is preheated and your pan prep is complete, it's time to move on to the rub. For the rub, you will need brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Combine all of these ingredients in a small bowl and move it over to the pork tenderloin.
For time's sake (and convenience's sake), we opted not to remove the silver skin for this easy bacon-wrapped pork tenderloin recipe! See the section below for more information on silver skin and why you might want to remove it. One thing you do want to do, however, is pat the pork tenderloin dry with a paper towel.
Then, place the pork tenderloin on a work surface and sprinkle with a few tablespoons of the rub. Rub all over to get the sugar-spice mixture to adhere, and then you'll bring in the bacon.
Bacon and pork tenderloin are a match made in heaven, especially since the tenderloin is such a lean cut of meat, and bacon is almost 50% fat! As Bacon-Wrapped Pork Tenderloin cooks in the oven, the fat from the bacon drips down into the tenderloin, ensuring that this dish is nearly impossible to overcook. You can count on it to come out moist and delicious every single time, without fail.
Starting up the tapered end of the pork tenderloin, begin tightly wrapping the pork with a piece of bacon, slightly overlapping the bacon with each turn.
Once you get near the end of the first piece of bacon, you'll grab another piece, align it with the last loop of bacon, and fold the end of the first piece over the top of the second piece. Wrap the second piece just as you did before, continuing on until the entire pork tenderloin is fully wrapped in bacon.
Transfer the pork tenderloin to the prepared baking sheet and sprinkle with a few more tablespoons of the brown sugar rub. Gently rub and pat the spice mixture to adhere to the bacon and transfer the pan to the oven to bake for 35 to 40 minutes. Do not cover the tenderloin with aluminum foil before going into the oven; you want the hot oven air circulating around the bacon to crisp it up.
Your pork tenderloin is fully cooked through once it reaches an internal temperature of 145°F. This temperature is best gauged using an instant-read meat thermometer.
Allow the Bacon-Wrapped Pork Tenderloin to rest for about 10 minutes before slicing into it. After the resting Time is up, dinner is ready for slicing and serving! Transfer the pork to a cutting board and use a sharp, serrated knife to cut the tenderloin into medallions.
DO I HAVE TO REMOVE THE SILVER SKIN?
Silver skin is a connective tissue found on the exterior of pork tenderloin; whether or not you want to remove it before seasoning is completely up to you!
This recipe is all about quick prep and dinner on the table fast. We left the silver skin intact and did not find it negatively affected the texture or the flavor of the tenderloin whatsoever. However, it will potentially cause your tenderloin to curl slightly.
So, if appearances are extremely important to you, you'll probably want to remove the silver skin after all.
Here's how you do it: locate the silver skin. Then, carefully wiggle the blade under the silver skin using a sharp knife. Very carefully make a slow, continuous cut underneath the silver skin while using your other hand to lift it, pulling it up and away from the pork tenderloin.
6 MORE PORK RECIPES YOU’LL LOVE
- Smoked Pork Chops
- Pork Chops With Mushroom Gravy
- Pork Tenderloin Marinade
- Baked Pork Chops
- Pork Steak
- Pork Tenderloin Recipe
If you're looking for a super tender, melt-in-your-mouth pork recipe this quick and easy Bacon-Wrapped Pork Tenderloin is just the thing!
- ½ cup light or dark brown sugar
- 3 teaspoons Kosher salt
- 2 ¼ teaspoons black pepper
- 3 teaspoons smoked paprika
- 1 ½ teaspoons garlic powder
- ½ teaspoon onion powder
- 1 - 1 ½ pound pork tenderloin
- 6-8 slices thin-cut bacon
Preheat the oven to 400°F and have ready a rimmed baking sheet double-lined with nonstick aluminum foil. Combine the sugar and all of the spices in a small bowl and set it aside.
Pat the tenderloin dry with a paper towel and place on a work surface. Season the tenderloin with 2-3 tablespoons of the brown sugar-spice mixture and rub/pat all over once more to adhere.
Start at the tapered end of the pork tenderloin, and tightly wrap it with a slice of bacon, everso slightly overlapping as you loop it around. Add additional slices of bacon, starting under the end of the first slice and looping until the entire tenderloin is covered.
Transfer the pork to the prepared pan, add a thin layer of the brown sugar spice mix across the top and sides, and pat the adhere. Discard any remaining spice rub.
Bake for 35-40 minutes or until the pork is fully cooked and the internal temperature registers 145°F. Allow to rest for 10 minutes. Slice, serve, and enjoy!