Bacon-wrapped Pork Tenderloin Recipe

Trim and tie

Preheat oven to 400°F (200°C). Trim excess fat and silver skin from the tenderloins. If either tenderloin is uneven in thickness, make shallow lengthwise slices to open and press, or gently pound with a meat mallet to an even thickness about 1–1.25 inches. Tie each tenderloin at 1–1.5 inch intervals with kitchen twine to hold an even shape for wrapping and cooking.

Make rub

In a small bowl, whisk together olive oil, Dijon mustard, brown sugar, minced garlic, chopped rosemary, smoked paprika, and red pepper flakes until smooth.

Season pork

Pat tenderloins dry with paper towels. Season evenly with kosher salt and black pepper. Brush or rub the mustard mixture all over the tenderloins, coating evenly. Let rest 10–15 minutes at room temperature to allow flavors to adhere (or refrigerate up to 2 hours, covered).

Wrap with bacon

Lay strips of bacon slightly overlapping on a work surface. Place a tenderloin at one end and roll so bacon spirals around the meat, overlapping each slice slightly. Tuck the ends underneath or secure with toothpicks (if using, remove before serving). Repeat with the second tenderloin. For extra hold, you can run one or two loops of kitchen twine spiraled over the bacon to keep it snug during cooking.

Sear

Heat a large ovenproof skillet (cast iron recommended) over medium-high heat. When hot, add 1 teaspoon olive oil and sear each bacon-wrapped tenderloin 1.5–2 minutes per side, turning to get color on all sides and render some bacon fat. Sear until bacon is golden but not fully crisp; this step develops flavor and shortens oven time.

Roast

Transfer the skillet with the seared tenderloins to the preheated oven. Roast at 400°F (200°C) until the internal temperature reaches 145°F (63°C) for medium doneness (about 15–22 minutes depending on thickness). Use an instant-read thermometer inserted into the thickest part without touching bone or pan fat. Start checking at 12 minutes to avoid overcooking.

Rest

Remove skillet from oven and transfer tenderloins to a cutting board. Tent loosely with foil and let rest 8–10 minutes; carryover cooking will bring temperature up slightly and juices will redistribute.

Optional glaze and herbs

While resting, spoon or brush balsamic glaze over the bacon-wrapped tenderloins and sprinkle with fresh thyme leaves or extra chopped rosemary for brightness. Return to the warm skillet for 1–2 minutes if you want the glaze warmed, but do not return to high heat or you may overcook the pork.

Remove kitchen twine and toothpicks if used. Slice each tenderloin into 3/4–1 inch slices crosswise. Arrange on a platter, spoon any pan juices over the slices, and serve immediately. Recommended sides: roasted vegetables, mashed potatoes, or a simple green salad.