Bacon Wrapped Pork Tenderloin
Servings: 4 servings
Calories: 2kcal
Bacon wrapped pork tenderloin is a quick and easy weeknight roast dinner made in just 30 minutes! Bacon locks in moisture, making the pork extra juicy and succulent with an irresistible smokey flavor.
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Ingredients
- 2 cloves garlic grated
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon mustard Note 1
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 ½ pound pork tenderloin
- 6 strips bacon
- 1 teaspoon maple syrup
- 1 tablespoon balsamic vinegar Note 2
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix garlic, rosemary, mustard, kosher salt, and olive oil to make a paste.2 cloves garlic, 1 tablespoon fresh rosemary, 1 tablespoon mustard, 1 teaspoon kosher salt, 1 tablespoon olive oil
- With a sharp knife remove as much sinew from the tenderloin as possible.1 ½ pound pork tenderloin
- Spoon the paste onto the tenderloin and rub on all sides.
- Wrap the bacon strips by overlapping them slightly, so they stay secure. You can use toothpicks to secure the bacon, if needed.6 strips bacon
- Mix the maple syrup and balsamic vinegar in a small bowl, then using a pastry brush, brush on the mixture all over the wrapped tenderloin.1 teaspoon maple syrup, 1 tablespoon balsamic vinegar
- Place the prepared tenderloin on the baking sheet and bake for 20-25 minutes until the internal temperature reads 150°F for the juiciest pork. If the bacon is not crisp enough, finish it under the broiler for 3-5 minutes or as long as needed.
- Let it rest for at least 10 minutes before slicing. Serve with the potatoes or your favorite sides.
Notes
Note 1: I recommend using Dijon mustard, but whole grain mustard or honey mustard will also work.
Note 2: Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar for a similar flavor.
Note 3: Add a pound of baby potatoes tossed in olive oil and salt and add to the pork for a full meal. The potatoes will cook at the same time as the pork.
Storing Tips:
- Store leftover tenderloin in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the oven at 250°F covered in foil, until heated through. Or, warm individual slices in a skillet on the stovetop over low heat.
- Store leftover tenderloin in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the oven at 250°F covered in foil, until heated through. Or, warm individual slices in a skillet on the stovetop over low heat.
Nutrition
Servings: 1 serving
Calories: 2kcal
Carbohydrates: 0.5g
Protein: 0.1g
Fat: 0.01g
Sugar: 0.01g
Sodium: 0.3mg