Bacon Wrapped Pork Tenderloin
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Bacon makes everything better, including pork tenderloin. This recipe was developed at the request of my son, who loves bacon. I was also raised on pork chops so combining the two made perfect sense. A bonus to this Bacon Wrapped Pork Tenderloin recipe is that the bacon offers a layer of protection to prevent overcooking. Tasty and easy to cook! That’s a win, win.
Angie’s Brown Sugar Rub
Trust me when I tell you that the brown sugar rub adds a whole other level of flavor that perfectly complements the smoky bacon and pork. It is made with brown sugar, garlic powder, sea salt, lemon pepper, ground cumin, Italian dried herbs and sweet paprika.
If you want to kick it up a notch, replace the sweet paprika with hot paprika. Either way the rub offers a nice blend of sweet and savory flavor.
Preparing the Pork
When preparing this dish make sure you get bacon that is long enough to wrap around the tenderloin about one and a half times.
Once wrapped, place the pork in a large sauté pan, over medium-high heat, and sear on all sides.
Place the tenderloin, seam side down, on a parchment paper-lined baking sheet and place into a 350 F oven for 15 to 20 minutes or until the internal temperature of the pork reaches 160 F. Let the meat rest for about five minutes to allow the juices to redistribute before slicing with a Santoku-Style 8″ Carver.
If you don’t have a meat thermometer, I recommend you get one. They’re not too expensive and they can really take the guess-work out of knowing when meat is done.
This Bacon Wrapped Pork Tenderloin makes my mouth water just thinking about it. The rich flavors of smoky bacon and tender pork are hard to resist. Serve alongside a fresh salad and dinner is served.
Ingredients
Angie’s Brown Sugar Rub:
- 1/2 cup of brown sugar (packed firmly)
- 1 teaspoon garlic powder
- 1 teaspoon good sea salt
- 1 teaspoon lemon pepper
- 1 teaspoon ground cumin
- 1 teaspoon Italian dried herbs
- 1 teaspoon of sweet paprika (or if you’re brave use hot)
For the pork:
- 1 pound pork tenderloin, at room temperature
- 8 to 10 slices of thick-cut bacon, long enough to wrap around the pork 1 1/2 times
- 1 tablespoon olive oil
- 2 tablespoons of Angie’s Brown Sugar Rub
Directions
- Preheat oven to 350 F.
- Make Angie's Brown Sugar Rub: In a medium bowl, combine the brown sugar rub ingredients and mix thoroughly.
- Line a baking sheet with parchment paper.
- Wrap tenderloin in bacon and drizzle with olive oil.
- Rub the brown sugar rub generously over pork tenderloin.
- In a large sauté pan over medium-high heat, sear pork on all sides, about a minute per side. No additional oil is needed for searing.
- Remove tenderloin from the pan and place seam side down on lined baking sheet.
- Place the baking sheet in the oven and cook the tenderloin for an additional 15-20 minutes or until the pork reaches an internal temperature of 160 F for medium. Allow to rest for approximately 5 minutes before slicing.
- Serve with a fresh mixed green salad (add apples!)
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