Bacon Wrapped Pork Tenderloin Recipe | I Can Cook That (2024)

By Kaitlin 9 Comments

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This may come as a surprise, especially coming from a food blogger, who is about to share a recipe for Bacon Wrapped Pork Tenderloin, but I had my first piece of bacon just a few years back. I’ve never been a big fan of pork products to begin with (I was an awfully picky child… sorry mom!) and swore it off all together after a trip to Switzerland where I couldn’t find anything that didn’t have pork/bacon/ham/sausage in it. But a few years ago, I finally started going back to eating pork, starting with bacon. And I’ve never looked back. Although I’m still not fully into pork yet, I have finally incorporated it slightly into my repertoire.

Bacon Wrapped Pork Tenderloin Recipe | I Can Cook That (1)

Hatfield Quality Meats contacted me last week to see if I’d be interested in trying some of their products. At first I was a bit wary but this was my chance to finally work with pork products and perhaps even like it! So I thought I’d jump in head first with a bacon-wrapped pork tenderloin!

Hatfield’s pork products include bacon, tenderloin (marinated and regular), ham steaks and sausage and can be found at your local grocery store. I was sent a boneless pork loin filet, which has no MSG added and is gluten free, as well as thick cut hardwood smoked bacon, both of which I used in this recipe.

Bacon Wrapped Pork Tenderloin Recipe | I Can Cook That (3)

Ingredients (get all ingredients here):

Pork:

  • 1 (2-lb.) pork tenderloin
  • 1 tablespoon steak seasoning (recipe below)
  • 6-8 bacon slices
  • Fresh parsley, for garnish

Steak seasoning:

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme

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.

Bacon Wrapped Pork Tenderloin Recipe | I Can Cook That (6)

Place the pork on a lightly greased wire rack which has been placed in an aluminum foil-lined roasting pan.

Bacon Wrapped Pork Tenderloin Recipe | I Can Cook That (7)

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.

Bacon Wrapped Pork Tenderloin Recipe | I Can Cook That (10)

Remove from the oven, cover with foil, and allow to rest for 10 minutes. Garnish with parsley if desired.

Bacon Wrapped Pork Tenderloin Recipe | I Can Cook That (11)

Slice and serve. (I served mine with green beans and a baked potato).

I love how simple this meal is.

Bacon Wrapped Pork Tenderloin Recipe | I Can Cook That (13)

You can have this beautiful tenderloin ready and made in an hour.

Bacon Wrapped Pork Tenderloin Recipe | I Can Cook That (14)

A serving size is about 1/4 lb so this can easily serve 4 people.

Bacon Wrapped Pork Tenderloin Recipe | I Can Cook That (16)

Kaitlin @ I Can Cook That

A simple dinner recipe that's sure to be a favorite with all of the bacon lovers in your life!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Servings 4 servings

Ingredients

Pork:

  • 1 2-lb. pork tenderloin
  • 1 tablespoon steak seasoning recipe below
  • 6-8 bacon slices
  • Parsley for garnish

Seasoning:

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme

Instructions

  • Preheat your oven to 425 degrees.

  • To make, first combine all the ingredients for the seasoning in a bowl.

  • Mix to combine. If you’d prefer, you can use a store-bought steak seasoning.

  • Sprinkle 1 tablespoon 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 parsley if desired.

  • Slice and serve.

Notes

If you make this recipe, share a photo on Instagram and tag me@icancookthat!

Keyword Bacon, Main Course, Pork Tenderloin, Weeknight Dinner

Bacon Wrapped Pork Tenderloin Recipe | I Can Cook That (2024)

FAQs

How do you cook a pork tenderloin without drying out? ›

Pork Tenderloin is naturally dry because there's not enough fat on it. I recommend cooking at low temperature ( 165>200*F) ) for several hours. You can use a good Broth ie:Chicken,Beef,of Vegetable Stock. never use water for your liquid.

How long to cook a 2 pound pork tenderloin in oven at 350? ›

How long to cook pork tenderloin in oven at 350? Cooking pork tenderloin in the oven at 350°F typically takes about 25-30 minutes per pound.

Is it better to cook pork tenderloin fast or slow? ›

The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.

Does pork tenderloin need to be cooked all the way through? ›

The USDA recommends cooking pork to 145°F. That will leave it slightly pink, tender, and juicy. The recommended temperature was changed because the supplies of pork in the US are clean and safe, and trichinosis and parasites aren't a problem in properly sourced meat.

Is it better to cook pork tenderloin covered or uncovered? ›

We recommend that you keep the BBQ LID CLOSED while grilling pork tenderloin, but this is optional or personal preference. Grill pork tenderloin on the barbecue for approximately 4 MINUTES AND 30 SECONDS A SIDE (15 minutes in total). Remember pork tenderloins have “three” sides.

How do you keep pork moist when baking? ›

Brine Them! After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference.

Is it better to cook a pork tenderloin at 350 or 400? ›

2021• Tips & Tricks. First, you will want to preheat your oven to 400° F. You will end up lowering the heat later on but it is important to start at a high temp to trap the moisture inside the pork loin.

What temperature is best for cooking pork tenderloin? ›

At 400 degrees, the meat cooks most evenly and quickly enough to keep it nice and juicy and moist on the inside. If you're not sure if the pork tenderloin is baked through, use a meat thermometer. Insert the thermometer into the thickest part of the meat. It should read 145 degrees fahrenheit.

How long to cook 1 lb pork tenderloin at 350? ›

A good rule of thumb is to cook pork loin 25 minutes per pound at 350 degrees F (177 degrees C). The internal temperature should be at least 145 degrees F (63 degrees C), so use a thermometer to know when it's done.

Is it better to sear pork tenderloin before baking? ›

Sear + Roast

This cooking method is a surefire way to make moist and juicy pork tenderloin without much fuss. Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off. It's an easy, crowd-pleasing meal for any night of the week.

What is the secret to tender pork loin? ›

If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade. According to Hazel, these kinds of preparations always produce the most tender outcomes.

Why is my pork tenderloin always tough? ›

And the lower fat content makes pork loin more susceptible to drying out and turning tough. So, why is this? 1. One of the main factors contributing to a dry pork roast is overcooking, which causes the muscle fibers to contract and release their natural juices — even if it's cooked just a couple of minutes too long.

Is it OK for pork tenderloin to be a little pink? ›

If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

Does pork tenderloin need to be flipped? ›

Flip the pork tenderloin.

It's an extra step that ensures an even crust all around.

Is it OK if pork is a little pink? ›

Pink pork is ok!

If, for instance, you were to brine a pork loin with some curing salt, it will always be pink, no matter to what temperature you cook it. (That's basically what Canadian bacon or peameal bacon is.)

How do you keep pork tenderloin moist? ›

Preparing the pork loin

However, when it comes to making a juicy and flavorful loin roast, there are a few general guidelines you can follow: Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk.

How do you make pork soft and tender? ›

Sear the pork, then bake it.

For instance, you might sear your pork in a hot pan on the stove (or on the grill), then transfer your pork to the oven (or move it to a cooler area of the grill and close the lid) for the rest of its cooking time. The indirect heat is vital to keeping your pork tender and juicy.

Does pork loin get more tender the longer you cook it? ›

At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove. Unlike tough, fatty cuts of meat (like the shoulder used for Slow Cooker Pulled Pork), leaner cuts like pork tenderloin do not become more tender the longer they cook.

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