Description
This Bacon Wrapped Pork Tenderloin recipe features succulent pork tenderloins coated with a savory garlic and rosemary paste, then wrapped in crispy bacon and oven-roasted to perfection. It’s an easy yet elegant main dish with a beautiful balance of smoky, sweet, and herby flavors that make it ideal for family dinners or special occasions.
Ingredients
Scale
Meat
- 2 pork tenderloins, about 1 pound each
- 1 pound of bacon (not thick cut)
Seasoning Paste
- 5 garlic cloves, minced
- 1 ½ tablespoons brown sugar
- 1 teaspoon dried rosemary
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1.5 tablespoons olive oil
Garnish
- A few fresh rosemary sprigs
Instructions
- Preheat and prepare pork: Preheat your oven to 425°F (220°C). Pat the pork tenderloins completely dry with a paper towel to ensure a good sear and help the seasoning adhere well.
- Make seasoning paste: In a bowl, combine minced garlic, brown sugar, dried rosemary, kosher salt, freshly ground black pepper, and olive oil. Mix until it forms a paste that will coat the pork evenly.
- Season pork tenderloins: Rub the garlic-rosemary paste evenly all over each pork tenderloin to maximize flavor.
- Arrange in roasting pan: Place the seasoned tenderloins in a roasting pan, making sure to leave room around them for even cooking.
- Wrap with bacon: Starting from the bottom, wrap bacon slices around each tenderloin so that the bacon covers the top and sides but does not wrap underneath. Tuck the ends of the bacon underneath the tenderloin to secure it. Arrange fresh rosemary sprigs around the meat for added aroma and presentation.
- Roast the pork: Roast in the preheated oven for 25-30 minutes or until the internal temperature reaches at least 145°F (63°C). The bacon should be crisp and golden brown.
- Rest and slice: Remove the pork from the oven and let it rest for 10 minutes. This resting period allows the juices to redistribute for moist, tender slices. Use a sharp knife and tongs to slice the pork tenderloin into medallions for serving.
Notes
- Choose pork tenderloins with even marbling and a nice pink-red color for best flavor and texture.
- Place the roasting pan on the center rack of your oven to help the bacon brown evenly and prevent burning.
- Use a sharp knife and tongs when slicing the tenderloin into coins to keep the slices intact and presentable.
