Now, I know what you’re thinking—bacon-wrapped pork? Is it really as good as it sounds? Spoiler alert: it’s even better. Picture this: tender, juicy pork wrapped in smoky, crispy bacon, seasoned just right with garlic and herbs. It’s the kind of meal that looks like it took hours, but trust me, you’ll have it on the table in under an hour. I’m all about making recipes that not only taste incredible but are also simple enough that you won’t need to break a sweat. Preheat your oven to 400°F (200°C). Trim any excess fat or silver skin from your 1 to 1½ pound pork tenderloin. Removing the silver skin will prevent it from toughening up during cooking, making the pork more tender. In a small bowl, mix together 2 tablespoons Dijon mustard, 2 cloves minced garlic, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon black pepper, and ½ teaspoon salt. This rub adds flavor and helps the bacon stick to the tenderloin. Rub the mustard mixture on the tenderloin evenly to ensure every bite is packed with flavor. Lay out 8-10 slices of thin-cut bacon, slightly overlapping them, on a cutting board to form a rectangle. Place the pork tenderloin at one end and roll it up tightly in the bacon. Make sure the bacon overlaps a bit to stay secure. If needed, use toothpicks to hold it in place. In a large oven-safe skillet, heat 1 tablespoon olive oil over medium-high heat. Place the bacon-wrapped tenderloin seam-side down in the skillet and sear for 2-3 minutes on each side until the bacon is browned and crispy. Searing helps lock in the juices and gives the bacon a nice texture. Transfer the skillet to your preheated oven and roast the tenderloin for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to ensure the pork is cooked perfectly. Don’t go higher than 145°F to avoid drying it out. Remove the pork from the oven and let it rest for 5-10 minutes. This resting time allows the juices to redistribute throughout the pork, making it more flavorful and moist when you slice into it. After resting, slice the bacon-wrapped pork tenderloin into medallions. Garnish with freshly chopped parsley and serve.
More Delicious Pork Recipes
Creamy Ranch Pork Chops French Onion Pork Chops Herb Crusted Pork Tenderloin Char Siu Pork (Chinese BBQ Pork) Maple Glazed Pork Tenderloin
