Bacon Wrapped Pork Tenderloin

5 from 6 votes

This Bacon-Wrapped Pork Tenderloin recipe uses 5 simple ingredients to deliver an impressive dinner that is easy enough to pull off on a busy weeknight.

Prep Time10

Cook Time20

Resting Time10

Total Time30

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Ingredients

1 (1-2 pound) pork tenderloin
1 teaspoon seasoned salt or ½ teaspoon kosher salt
4-5 strips thick-cut bacon
2 tablespoons pure maple syrup
1 pinch cayenne pepper optional

US Customary - Metric

Instructions

Preheat the oven to 400℉ (200℃). Cover a rimmed baking sheet with foil and then top with a oven safe cooling rack.
To remove the silver skin from the pork tenderloin slip a knife blade just under the silver skin making a “tab” to hold on to. Hold on to that tab with one hand and then run the blade of the knife under the membrane, keeping it angled away from the meat, to remove just the silver skin, not the meat itself. Discard the membrane.
Season the pork tenderloin liberally with 1 teaspoon seasoned salt. Rub the salt into the surface of the pork tenderloin and then shake off any excess.
Lay the pork tenderloin over the strips of bacon. Wrap the bacon tightly around the pork tenderloin, trying to not overlap bacon, so that the bacon will evenly cook and become crispy.
Place pork tenderloin on prepared pan, bacon seam side down. Combine 2 tablespoons pure maple syrup with 1 pinch cayenne pepper, and then brush over top of the bacon.
Insert a digital thermometer inside pork tenderloin and roast until a thermometer reaches 145℉ (63℃). This is about 18-22 minutes.
Remove the pork from the oven and let rest for 10 minutes before slicing and serving.

Notes

Doubling the Recipe: Most pork tenderloins are sold in packages of two, so feel free to double the recipe, roasting both pork tenderloins side by side on the same baking rack.

Controlling Sodium: Simply omit the seasoned salt or salt seasoning. The sodium from the bacon will season the pork as it cooks.

Storage: Pork Tenderloin is best served immediately, as it can dry out when reheated. However, leftovers can be stored in a sealed container for up to 3 days in the refrigerator and reheated in a 325-degree F oven until just warm, about 15-20 minutes.

Nutrition