Bacon really does make everything better – in the case of bacon wrapped pork tenderloin, it adds fattiness and flavor that the lean pork tenderloin lacks.
So yes, this bacon wrapped pork tenderloin is amazing. Wrapping the pork in bacon not just enhances the flavor, but also ensures the pork stays super juicy. My roasted pork tenderloin is wonderful, but bacon wrapped is now my favorite way of preparing pork tenderloin.
- Olive oil spray
- 4 teaspoons garlic powder
- 2 teaspoons dried rosemary
- 2 teaspoona kosher salt
- ½ teaspoon black pepper
- 2 (1¼ lb. each) pork tenderloins
- 8 bacon strips
- Preheat oven to 450 degrees F. Line a roasting pan with foil. Fit it with a rack and spray the rack with olive oil spray.
- In a small bowl, use a fork to mix together the garlic powder, rosemary, kosher salt and black pepper.
- Sprinkle the seasoning mixture all over the pork tenderloins, then use your hands to rub it in, making sure it adheres.
- Wrap each tenderloin with 4-5 bacon strips, wrapping each bacon strip crosswise around a section of the pork and securing the end by tucking it under the bacon strip.
- Place the wrapped pork tenderloins on the prepared roasting rack. Place in the hot oven and roast for 35-40 minutes, or until an instant-read thermometer registers 145 degrees F (medium).
- Switch oven to broil, and broil 2-3 minutes to crisp up the bacon.
- Remove the pork tenderloin from the oven. Loosely cover with foil and allow to rest 10 minutes before slicing and serving.