Bacon Wrapped Pork Tenderloin
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Additional Time
3 hrs
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Total Time
4 hrs 40 mins
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Servings
8 servings
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Calories
530 kcal
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Course
Main Course
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Cuisine
American
Bacon Wrapped Pork Tenderloin
Description
The pork tenderloin is cut into manageable pieces and wrapped with thick-cut bacon in a criss-cross pattern to ensure coverage and flavor infusion. After piercing the meat to help marinade absorption, the tenderloin is placed in a baking dish and covered with a marinade combining soy sauce, brown sugar, minced onion, garlic powder, balsamic vinegar, and salt. This mixture adds depth with saltiness, sweetness, and acidity.
The marinated pork is refrigerated uncovered for several hours to overnight, allowing the flavors to penetrate. Baking at 300°F slowly cooks the meat to 145°F internal temperature, ensuring it remains juicy. If bacon begins to burn, loosely covering with foil helps protect it. Optionally, a quick broil at the end crisps the bacon further.
After resting, the pork is sliced and served with some of the reserved pan juices for moisture. The combination of bacon fat, marinade, and slow cooking creates a tender, flavorful entrée with contrasting textures.
Ingredients
- 2 1/2 lbs pork tenderloin cut into 6 inch pieces
- 1 lb Bacon thick cut
- 3/4 cup soy sauce
- 3/4 cup brown sugar packed
- 2 tablespoons onion minced, fresh
- 1 teaspoon garlic powder
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
Instructions
- Wrap the bacon around the pork tenderloin in a criss-cross pattern. Use a fork to pierce the tenderloin in several places. Place in a 9x13-inch baking dish.
- In a separate bowl, combine the soy sauce, brown sugar, onion, garlic powder, balsamic vinegar, and salt. Pour the mixture over the pork. Refrigerate the pork, uncovered, for at least 3 hours, up to overnight. Spoon the sauce mixture over the pork every hour or so, if possible.
- Heat the oven to 300ºF. Bake until the center of the pork reaches 145ºF, 1 to 2 hours. (It is definitely best to have a meat thermometer for this. That will ensure that your pork is not under or over-cooked. If the bacon starts to burn, place a piece of foil loosely over the top. If desired, broil the pork for a minute or two once it is done to crisp up the bacon.
- Remove from the pan and let the pork sit for a few minutes before slicing into pieces. If desired, serve with some of the extra juices from the bottom of the pan.
Notes
- This recipe is adapted from "Express Lane Cooking" by Shawn Syphus.
- Using a meat thermometer ensures the pork is cooked to the safe and optimal internal temperature of 145°F.
- Refrigeration in the marinade for up to overnight enhances flavor penetration.
- If bacon starts to burn, loosely cover with foil during baking; broiling briefly at the end crisps the bacon nicely.
- Nutritional information varies by brand and should be used as a general guide only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Serving | 1/8 of recipe | |
| Calories | 530kcal | 27% |
| Carbohydrates | 24g | 8% |
| Protein | 48g | 96% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Trans Fat | 0g | 0% |
| Cholesterol | 115mg | 38% |
| Sodium | 2280mg | 95% |
| Fiber | 0g | 0% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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