This pork tenderloin wrapped in bacon is a very special dish! The pork is spiced with garlic and brown sugar, and bacon strips are roasted on top until they are crispy. Delicious, festive and simple!.
A pork tenderloin for the holidays is rubbed with brown sugar, garlic, and spices. It is then wrapped in bacon and roasted until it is soft and juicy on the inside and crispy on the outside. It’s ridiculously delicious.
Here is part two of our holiday meal this year. The rosemary-meeting potatoes go great with the pork tenderloin wrapped in bacon. There is a crazy amount of flavor in this meal, and I can’t get enough.
This is the perfect holiday meal to serve at a dinner party, make on Christmas Eve, or just make when you’re feeling extra festive in December.
I love pork tenderloin. My kids love it, Eddie loves it. It’s so easy to make, it’s almost foolproof. And it also reheats very nicely the next day for sandwiches! Just a tip, FYI.
And it’s a great meal to serve a crowd. It makes a lot, so I roast two pork tenderloins to feed a big family.
It is easy to make lean pork cuts that are very moist, tender, and flavorful by wrapping them in bacon. The salty, smoky bacon complements the mild pork perfectly while keeping it juicy. This guide will show you how to cook a pork filet wrapped in bacon just right.
Ingredients Needed
To make this savory dish. you will need
- Pork filets or medallions – look for tenderloin or loin cuts, about 1 inch thick
- Bacon – use regular sliced bacon, thick cut or even peppered bacon
- Butter – for searing the pork
- Seasonings – salt, pepper, garlic powder, thyme, rosemary etc.
Step-by-Step Instructions
Follow these simple steps for how to cook bacon wrapped pork filets
1. Prepare the Pork
- Take the pork filets and pat dry with paper towels.
- Generously season all over with salt, pepper and any other seasonings you desire. Herbs like thyme, rosemary or garlic powder are great options.
- Allow the seasoned pork to sit at room temperature while you cook the bacon. This helps them cook more evenly later.
2. Cook the Bacon
- In a large skillet over medium heat, cook the bacon until just slightly limp but not crisp. You want it pliable enough to wrap around the pork.
- Transfer the partially cooked bacon to a paper towel lined plate to drain.
3. Wrap the Pork Filets
- Take one pork filet and wrap it completely with bacon, overlapping the slices slightly as you go.
- Use toothpicks as needed to secure the bacon in place. Make sure the pork is fully enveloped.
- Repeat with the remaining pork and bacon.
4. Sear the Pork
- In the same skillet, melt 1-2 Tbsp butter over medium-high heat.
- Once hot, add the bacon wrapped pork filets seam side down. Cook for 2-3 minutes per side until browned.
- This sears the pork, rendering some of the bacon fat and creating delicious caramelized bits in the skillet.
5. Finish Cooking in the Oven
- Transfer the seared pork filets to a baking sheet or oven safe dish.
- Bake at 400°F for 12-18 minutes until the pork reaches an internal temperature of 145°F.
- The bacon should become nice and crisp in the oven.
6. Rest and Serve
- Once cooked through, remove the pan from the oven and let the pork filets rest for 5 minutes before serving.
- This allows the juices to redistribute so they stay moist and tender.
- Slice into medallions, garnish with fresh parsley and enjoy!
Cooking Tips
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Use a meat thermometer to ensure the pork reaches 145°F internally. This prevents overcooking.
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Make sure to pat the pork dry before seasoning. This helps the salt and seasoning stick better.
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Partially cooking the bacon first is the trick to prevent it from becoming shriveled and overcooked later.
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Don’t wrap the pork too far in advance. The salt from the bacon can start curing it, leading to overly salty pork.
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Try different wood smoked or flavored bacons like applewood or jalapeño to mix it up.
Variations
You can cook pork tenderloin, pork chops, pork tenderloin medallions, or any other lean cut of pork this way. Try these tasty variations:
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Pork Tenderloin – Wrap with bacon and roast whole. Slice to serve.
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Stuffed Pork – Stuff with cheese, spinach or other fillings before wrapping in bacon.
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Pork Kebabs – Alternate bacon wrapped pork and veggies on skewers.
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Pork Medallions – Wrap bite-sized pieces of pork loin then pan sear.
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Bacon Explosion – Weave bacon into a lattice to wrap around stuffed, tenderloin.
Frequently Asked Questions
What’s the best cut of pork to use?
The most suitable cuts of pork are tenderloin, pork loin or pork chops. These leaner cuts have a mild flavor that pairs perfectly with salty bacon.
Should the bacon be raw or cooked when wrapping?
It’s best to partially pre-cook the bacon until just limp and pliable but not crisp before wrapping around the pork. This prevents it from becoming shriveled or overcooked later.
How long does it take to cook bacon wrapped pork filets?
Cook for 25-30 minutes total – sear for 2-3 minutes per side then transfer to a 400°F oven for 12-18 minutes until the pork reaches 145°F internally.
Can you cook it on the stove top only?
You can cook entirely on the stove top but the bacon won’t become as crispy. Using the oven ensures the bacon crisps up evenly.
What sides go well with bacon wrapped pork?
Roasted potatoes, glazed carrots, garlicky greens, creamy polenta, roasted Brussels sprouts and fresh green salads are all excellent pairings.
Enjoy Restaurant Worthy Bacon Wrapped Pork at Home
With this easy step-by-step guide, you can now enjoy perfectly cooked, bacon-wrapped pork filets any night of the week. The combination of flavors and textures is sure to impress your family or dinner guests. Searing followed by oven roasting is the key for bacon that becomes nice and crisp without the pork drying out.
The possibilities are endless for customizing with different cuts of pork and types of bacon. Let your imagination run wild and get creative with stuffed pork filets or unique seasoning blends in the pork. Serve this restaurant-quality dish straight from your home kitchen and prepare for the rave reviews!
Bacon Wrapped Pork Tenderloin
Here’s how I make it!
First, I make a paste of garlic, brown sugar, salt, pepper and olive oil. I love this method. It’s simple. I rub it all over the tenderloin.
Next comes the bacon. I like to wrap the bacon around the top and sides of the tenderloin instead of all the way around. Unless you are roasting the tenderloin on a wire rack, the bacon on the bottom will not cook. It will stay raw and chewy. For that reason, I cut the pieces to fit from one side, up and around to the other. Make sure to use long pieces, because the bacon will shrink a bit.
Then I roast it! I use a roasting pan or even a large skillet. I throw some extra herbs into the pan, like rosemary. It only needs 20 to 25 minutes to cook all the way through. Before you eat, make sure the internal temperature is 145 degrees.
For a vegetable side dish, I like to serve this with my parmesan-roasted broccoli or this spiced maple brussels sprouts salad. It’s also delicious with maple mustard roasted green beans! A big classic greens salad works too, of course.
This is such a hearty, indulgent, festive meal for the holiday season. It feels extra special because it’s not something you will make any other time of year. It’s decadent and satisfying, plus it’s a little fancy too.
At the same time, the whole thing comes together fairly easily. Here’s the way I do it:
I prepare the pork tenderloin first. While it roasts, I prepare the melting potatoes.
I remove the pork tenderloin and let it rest while the potatoes roast. Just as the potatoes are about to be done cooking, I add the pork tenderloin to warm it up again. Sometimes I even have it sliced already. It doesn’t take very long – you don’t want to overcook it. You just want to get it warm enough to serve with the potatoes.
Then, serve it all! It’s a beautiful, tasty meal that’s great for celebrating with friends and family.