Bacon Wrapped Pork Tenderloin
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Additional Time
30 mins
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Total Time
1 hr 15 mins
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Servings
4 to 6 people
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Course
Main Course
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Cuisine
American
Bacon Wrapped Pork Tenderloin
Description
This recipe begins by patting pork tenderloins dry and rubbing them with a paste made from minced garlic, brown sugar, dried rosemary, kosher salt, black pepper, and olive oil. The paste balances savory, aromatic, and sweet elements, infusing the meat's surface before cooking.
The tenderloins are then wrapped with strips of bacon laid over the top and tucked under the sides, which crisps during roasting and adds a smoky, salty layer. Fresh rosemary sprigs placed around the roast lend an herbal aroma to the cooking environment.
The pork is roasted at 425°F (220°C) for 25-30 minutes, until the internal temperature reaches at least 145°F, ensuring juicy, properly cooked meat. The high heat encourages browning on the bacon and tenderloin edges while keeping the interior moist.
Ingredients
- 2 pork tenderloin about 1 pound each
- 6 garlic minced, cloves
- 1 ½ tablespoons brown sugar
- 1 teaspoon rosemary dried
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 tablespoon olive oil
- 1 pound Bacon you may not need it all!
- rosemary a few sprigs, fresh
Instructions
- Preheat the oven to 425 degrees F. Pat the pork tenderloins completely dry with a paper towel.
- In a bowl, mix together the garlic, brown sugar, rosemary, salt, pepper and olive oil to make a paste. Place the tenderloins in a roasting pan and rub the paste all over them.
- Take the bacon and cut it into strips to wrap around the tenderloin. I wrap from the bottom side all around to the other side - but not under the tenderloin. Simply lay the strips over the tenderloin, tucking the sides right under. Place the rosemary sprigs around the tenderloin.
- Roast the tenderloin for 25 to 30 minutes, or until the internal temperature reads at least 145 degrees F.
User Reviews
Overall Rating
4.9
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