Bacon-wrapped Pork Tenderloin

I make pork tenderloin quite a bit.  It’s honestly not my favorite meat, but it’s relatively cheap and fairly quick to cook.  I’ve been pairing it mostly with fruit sauces, but I wanted something a bit more savory.  We had some extra bacon leftover from the weekend, so I quickly found a recipe incorporating that.  I mean- you wrap anything in bacon and you can’t really go wrong, can you?

I based my recipe off this one.

Bacon-wrapped Pork Tenderloin


  • 1 pork tenderloin (I had 2 small ones)
  • 8-10 slices bacon (depending on how long your slices are)
  • s&p
  • 1 tablespoon EVOO
  • 2 tablespoons honey or maple syrup


  • Preheat your over to 350 degrees F.
  • Season the pork with salt and pepper.  Heat the oil in a skillet over high heat.  Sear the pork on all sides until nicely browned.
  • Carefully wrap the bacon around the pork.  (I thought this was going to be pretty complicated, but it was fairly easy.  You can lay out the bacon and roll the pork into it, or I simply took one slice of bacon at a time and rolled it around the pork as I was using thick bacon.)
  • If using an oven-safe skillet, transfer the pork back to the skillet-  I transferred mine to a baking dish.  Drizzle over honey/syrup mixture and brush to coat.  Place in the oven and roast for 25-30 minutes.
  • Remove from the oven and let rest for 5 minutes (you can baste throughout the cooking process as well as once you take it out, but I found that unnecessary).  Cut into thick slices and serve.  Enjoy!

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