Bacon Wrapped Pork Tenderloin
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Additional Time
5 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
352 kcal
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Course
Main Course
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Cuisine
American
Bacon Wrapped Pork Tenderloin
Description
Bacon Wrapped Pork Tenderloin features trimmed pork tenderloins brushed with Dijon mustard and fresh thyme, then wrapped in overlapping bacon slices. The pork is seared in a skillet to develop golden crispness on the bacon before roasting together with fennel bulb wedges and red onion pieces. The fennel's subtly licorice flavor mellows with roasting, complementing the pork's savory richness.
The texture contrast between the tender pork, crispy bacon, and soft roasted vegetables defines the dish. The pork reaches safe internal temperature through roasting after searing. The accompanying vegetables absorb pork juices and caramelize slightly, enhancing flavor complexity.
This dish serves six, offering leftovers, and provides a hearty centerpiece suitable for a family dinner or gathering. It pairs well with the earthy sweetness from the fennel and onions.
When selecting fennel, choose fresh bulbs weighing around one pound for best flavor. Use 5 slices of bacon per tenderloin to cover completely. Store leftover cooked pork in the refrigerator up to 3 to 4 days for food safety.
Ingredients
- 4 fennel bulb trimmed and cut into 1-inch wedges, fronds reserved for garnish if desired (see note 1
- 2 small red onions cut into 1 inch wedges
- 3 tablespoons olive oil divided
- salt freshly ground
- black pepper freshly ground
- 2 (1 pound) pork tenderloin whole, but trimmed if necessary (see note 2
- 2 tablespoons Dijon mustard divided
- 2 teaspoons thyme divided, fresh
- 10 lices Bacon divided (see note 3)
Instructions
- Preheat oven to 425 degrees. In a large bowl, combine fennel, onion, salt, and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Drizzle with 2 tablespoons olive oil and toss until evenly coated.
- Arrange the fennel and onion on the prepared baking sheet, spaced out as much as possible. Roast for about 5 minutes.
- Meanwhile, brush 1 pork tenderloin with half of the Dijon mustard. Sprinkle with half of the thyme, then wrap with 5 slices of bacon, slightly overlapping the slices until completely covered. Repeat with the second tenderloin using the remaining ingredients.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Place wrapped pork tenderloins bacon-seam-side down and cook until golden brown, about 4 to 6 minutes. Turn over and cook the second side until golden brown, about 4 to 6 minutes more.
- Remove the baking sheet from the oven and gently flip the fennel and onions. Nestle pork tenderloins among them and roast until the internal temperature of the pork reads 145 degrees on an instant read thermometer, about 10 to 15 minutes.
- Allow the pork to rest for 5 minutes before slicing. Serve with the vegetables and garnish with reserved fennel fronds if desired.
Notes
- Fresh fennel bulbs should weigh about one pound each and provide around 14 ounces of trimmed pieces; substitute bok choy or leeks if unavailable.
- Plan about 3 to 4 ounces of pork tenderloin per serving; roasting time increases if using pork roast instead.
- Wrap each tenderloin with approximately 5 slices of bacon for complete coverage.
- Leftovers can be refrigerated and safely consumed within 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 352kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 19g | 38% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 47mg | 16% |
| Sodium | 951mg | 40% |
| Potassium | 944mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 23mg | 26% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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