Juicy Bacon-Wrapped Pork Tenderloin
Wrapping pork tenderloin in bacon adds flavor and fat to the lean cut, making it juicy and flavorful.
Servings 4 servings
Calories 391kcal
Ingredients
- Olive oil spray
- 2 tablespoons honey or a sugar-free syrup
- 2 tablespoons Dijon mustard
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 pork tenderloin (1¼ lb.)
- 6 bacon strips
Instructions
- Preheat your oven to 450 degrees F. Line a roasting pan with foil. Fit it with a roasting rack and spray the rack with olive oil spray.
- In a small bowl, mix together the honey and Dijon mustard. Divide the mixture into two equal portions. Set aside.
- Pat the pork dry with paper towels. Sprinkle the kosher salt, black pepper, and garlic powder all over the pork.
- Wrap the tenderloin with the bacon strips, wrapping each bacon slice crosswise around a section of the pork and securing the end by tucking it underneath. It will feel a bit loose at this point, but will all meld together while roasting.
- Place the wrapped pork on the prepared roasting rack. Brush the top and sides with half of the honey-Dijon sauce.
- Place the meat in the hot oven and roast it until an instant-read thermometer registers 145 degrees F (medium), about 40 minutes. Loosely cover it with foil after the first 15-20 minutes, to prevent the bacon from burning.
- Remove the tenderloin from the oven. Allow it to rest for 15 minutes. Brush it with the remaining portion of honey-Dijon sauce, slice, and serve.
Video
Notes
A few years ago, the USDA lowered its safe temperature for whole cuts of pork (not ground pork) from 160°F to 145°F, with a 3-minute rest period.
So thankfully, we can now cook whole cuts of pork to a wonderfully juicy, slightly pink medium temperature. There's no need to dry them out completely!
Nutrition
Serving: 0.25recipe | Calories: 391kcal | Carbohydrates: 9g | Protein: 47g | Fat: 16g | Saturated Fat: 4g | Sodium: 782mg | Fiber: 0.1g | Sugar: 8g