I’ve made this Bacon-Wrapped Pork Tenderloin for special occasions like birthdays and holidays. It’s super easy to make and it always tastes great. It’s also gluten-free and low-carb.
I buy my pork tenderloins from Trader Joe’s. I like that they are hormone free. They are also pretty good quality and fairly inexpensive at $4.99/lb. We like pork tenderloin because it’s so lean. That also means it cannot be overcooked or it will be dry and tasteless. The bacon really helps keep it moist as well as providing a lot of flavor.
Bacon-Wrapped Pork Tenderloin
2 pork tenderloins, about 1 lb. each
1 tsp. freshly ground black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp dried thyme
12 slices (more of less) bacon**
1. Preheat oven to 400 degrees. Place the oven rack in the center of the oven.Line a jelly-roll pan with foil and spray with non-stick cooking spray.
2. Trim the fat and silver skin from the pork tenderloins. Dry off the surface of the tenderloins with a paper towel. Mix together: pepper, garlic and onion powder, and thyme. Rub the surface of the tenderloins with the spice mixture. You may also need to even up the ends by tucking the thin part underneath, but you won’t need twine, the bacon will help hold it just fine.
3. Begin at the end and wrap the bacon around each tenderloin at a slight angle–overlapping and layering each strip to completely cover the tenderloin.
4. Roast for about 20 minutes, or until the internal temperature reaches 150 to 160 degrees. Any higher and the tenderloin will be overcooked. You want the center to be slightly pink, but not raw.
5. Let the tenderloins rest for a few minutes before serving. To serve, cut into 1-2″ slices.
If you aren’t on a diet, drizzle the tenderloin slices with the rendered fat and juices. YUM.
**I used regular bacon. Usually I buy uncured, nitrite-free bacon. It is thicker cut and has better flavor. I think that bacon would be better in this recipe. But, regular bacon was delicious, too.
Oh, yum…I will have to try these. I think I would like them overcooked a little, actually, so they weren’t too runny.
Man, you are on fire…look at all your posts!
On the subject of “nitrate/ite-free” bacon you should be aware that it’s cured with celery juice. Interestingly celery juice is loaded with nitrates and nitrites. So products cured with it typically have much higher levels of nitrites and nitrates than “regular” products. That says it does tend to taste better than the cheap stuff.
In the 3rd step for making the chocolate molten cake you mention to beat the eggs, sugar and vanilla together. However, your recipe does not mention any vanilla at all.
So how much vanilla should we add?
Zera–I am so glad you noticed that! Add 1 tsp. I’ll go back and fix the recipe.
These are amazing! Thank you!