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Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.
Preheat oven to 425°. Peel and finely chop 4 garlic cloves. Cut 2 whole heads of garlic in half crosswise. Strip leaves off 1 rosemary sprig, discard stem, and finely chop leaves. Finely chop 1 Tbsp. fennel seeds.
Mix chopped garlic, chopped rosemary, chopped fennel seeds, salt, and 1 Tbsp. oil in a small bowl; season with pepper.
Rub garlic mixture all over 1½ lb. pork tenderloin on a rimmed baking sheet (if you have time to do this in the morning, great; chill pork until dinner).
Scatter remaining 4 rosemary sprigs in a large baking dish and set tenderloin on top. Wrap 4 bacon slices around tenderloin, tucking ends underneath so bacon stays put.
Nestle halved heads of garlic around tenderloin and drizzle with remaining 1 Tbsp. oil.
Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 30–40 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.
Do Ahead: Pork can be rubbed with garlic mixture 1 day ahead. Cover and chill.
Weeknight PorchettaReviews SectionReally enjoyed this! I put it on a sheet tray surrounded by cubed squash + olive oil + salt + pepper which roasted in the same amount of time and was delicious.AnonymousRichmond, VA04/10/20You need to make this!!!!! It is just so, so delicious! I made this for a second time tonight and I was reminded again of how good it is. Definitely my favorite dinner recipe right now! Never underestimate the power of roasted garlic = Best touch. I serve it with crispy baby potatoes, garlicky sautéed green beans and sautéed spinach.Absolultely delicious, smelled amazing in the oven. I didn't realize that a pork tenderloin comes in two pieces, and I really struggled to wrap the bacon around it. The bacon shrunk a lot in the oven and got fairly crispy, so even though it was maybe not the best looking, it still tasted great. I left it in for the full 40 minutes since I don't have a thermometer and didn't want to risk it, and it was mostly cooked through, with some pink in the middle in the thickest part. In hindsight would have done just 30.AnonymousColumbia, SC08/25/19Made this for dinner last night! Super easy and delicious. I always precook my bacon because I find it does not crisp up enough in the oven. Would highly recommend this super easy weeknight friendly meal!ToriAnneNHNew Hampshire 11/14/18Very tasty weeknight meal! Didn't put in quite as much garlic as the recipe calls for.Put it in a larger baking dish along with Yukon gold potatoes and it makes a perfect meal.Never had pork tenderloin this juicy before! Pork on pork goodness! Used pre-roasted garlic in the rubAnonymousHumboldt County, CA01/05/18Simple good recipe I use pancetta instead of bacon came out great deliciouspizzapizzaSpringfield Mass12/31/17
- cooking spray
- 8 slices smoked maple bacon
- 3 tablespoons apple butter
- 2 tablespoons honey
- ⅓ teaspoon ground allspice
- ¼ teaspoon chili powder
- 1 (3 pound) pork tenderloin
Preheat oven to 325 degrees F (165 degrees C). Spray a broiler pan with cooking spray.
Place bacon in a large skillet and cook over medium heat, turning occasionally, until bacon begins to brown but is still flexible, about 5 minutes. Mix apple butter, honey, allspice, and chili powder in a small bowl.
Wrap tenderloin in 4 slices of partially-cooked bacon and secure with toothpicks. Brush half the apple butter mixture over bacon and wrap the tenderloin with remaining slices of bacon. Brush remaining apple butter mixture over the meat. Place tenderloin on prepared broiling pan.
Bake in the preheated oven until apple butter mixture has baked into a glaze and an instant-read meat thermometer inserted into the thickest part of the tenderloin reads at least 145 degrees F (65 degrees C), about 30 minutes.
Slow Cooker Bacon Wrapped Pork Loin
Yield: 8 servings
prep time: 10 minutes
cook time: 4 hours 5 minutes
total time: 4 hours 15 minutes
Because bacon makes everything better, especially when it’s effortlessly slow cooked with a brown sugar glaze!
- 1/4 cup brown sugar, packed
- 3 cloves garlic, minced
- 1/2 teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 1 (3-pound) boneless pork loin, excess fat trimmed
- 2 tablespoons vegetable oil
- 6 slices bacon
- 1 sprig rosemary
For the glaze
- 1/4 cup fig jam
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- Zest of 1 orange
- In a small bowl, combine fig jam, mustards and orange zest set aside.
- In a small bowl, combine brown sugar, garlic, rosemary, salt and pepper. Season pork loin with brown sugar mixture, rubbing in thoroughly on all sides.
- Heat vegetable oil in a large skillet over medium high heat. Add pork loin, and sear both sides until golden brown, about 2-3 minutes per side.
- Starting on 1 side, lay a slice of bacon, crosswise, on top of the pork, laying another slice to slightly overlap the first. Continue with remaining slices until fully covered.
- Place pork loin into a 6-qt slow cooker top with fig jam mixture. Cover and cook on low heat for 3-4 hours, or until completely cooked through, reaching an internal temperature of 140 degrees F.
- Serve immediately, garnished with rosemary, if desired.
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Bacon Wrapped Pork Tenderloin is the perfect combination of sweet and savory. The tenderloin is flavored with garlic and lots of fresh jalapenos, after that it is wrapped in bacon and smothered in honey. Baked to crispy perfection on the outside, and is tender and juicy on the inside.
The garlic adds so much flavor, and the honey is perfect when combined with bacon and the heat from the jalapenos. This Bacon Wrapped Pork Tenderloin can be an easy dinner, as it requires few ingredients or you can make it the centerpiece of a more formal dinner because everything is better with bacon! This roast is so tasty, watch everyone asking for seconds.
Bacon Wrapped Pork Tenderloin Recipe Tips:
- Start this recipe with good quality meat, and make sure the pork tenderloin is at room temperature before cooking.
- The garlic and the jalapeños are optional, you can reduce the garlic by half if you prefer less. Also, you can skip the jalapeños all together, if you don&rsquot like them or if you don&rsquot have any on hand.
- The honey can be replaced with maple syrup. I prefer to use honey, as it produces a better glaze.
- Make sure you use longer and thinner bacon slices, that can wrap around the pork 1 1/2 times.
- Basting the tenderloin while cooking is a very important step, so please don&rsquot skip it.
- Cook until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for medium-rare and 160° F. for medium.
- After removing the roast from the oven, place it onto a platter, cover with foil and let it rest for 10-15 minutes before slicing and serving.
- To get that bacon extra crispy, broil the roast 5 inches from heat for about 3 to 5 minutes or until bacon is crisp and make sure you baste the roast multiple times!
- You can also make this in advance, assemble and refrigerate. Just make sure the before you bake, to remove the pork from the fridge to bring it to room temperature.
Pin This Bacon Wrapped Pork Tenderloin Recipe to your Favorite Board
What is the difference between pork loin and pork tenderloin?
The main difference is that these are not cut from the same part of the animal, they also look very different. Pork tenderloin is thin and small, while a pork loin is wide enough that you can cut steak-like pieces from it.
What to serve with this Bacon Wrapped Pork Tenderloin?
Some great suggestions are listed below:
Looking for more Bacon Recipes? Check these out:
Tools I used to make this Bacon Wrapped Pork Tenderloin Recipe:
Bakeware Set &ndash I have this set and I love it, I used the smaller pan for this recipe.
Yes! As explained above, it is now considered acceptable to cook whole cuts of pork to an internal temperature of 145°F, which means the meat will be slightly pink. Ground pork, however, should still be cooked to 160ºF.
Since I cook it in a very hot oven (450ºF), I do find that it's best to loosely cover it with foil after the first 15-20 minutes, to protect the top and prevent it from burning.
I have found that it's best to cook it in a hot oven for a relatively short time, rather than use a moderate oven and cook it for longer. And another great way to keep it juicy is to wrap it in bacon!
Prepping the Pork Tenderloin
Place a grill rack over a lined baking sheet. Put your pork tenderloin on top of the grill rack. Remove the silverskin and any abnormal fat pieces on the pork tenderloin. Lightly season the entire service of the pork tenderloin with your rub.
Let the pork tenderloin sit on the grill rack for about twenty minutes to absorb the rub before starting to wrap with bacon. Use toothpicks to hold the bacon in place, and get it as tight as you can. I used thicker slices of bacon when I cooked this for the recipe pictures, and although it was still super tasty, bacon that is cut thin works better because it crisps up a little more.
Brown Sugar and Honey Bacon Wrapped Pork Tenderloin
Sweet and savory bacon wrapped pork is flavored with brown sugar and honey. This recipe is simple, yet impressive, making it a great choice for holidays, special occasions, or just a weeknight family meal.
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I once heard a celebrity chef say that there is nothing quite like pork on pork. I decided that I needed to see if this statement was true for myself. What better way to do pork on pork than to wrap pork tenderloin in bacon.
To give the recipe a nice balance of sweet and savory, honey and brown sugar is added both before and after wrapping the tenderloin in bacon.
Since I first made this recipe years ago, I’ve come to the conclusion that anything wrapped in bacon is going to be delicious. Bacon Wrapped Chicken Breasts is the chicken version of this same recipe.
Why This Recipe Works
- The recipe is the best of both worlds, savory and sweet!
- It’s very easy to make and equally as great for special occasions as it is for a weeknight family meal.
- You can make this recipe in the oven or on the grill.
How to Make a Bacon Wrapped Pork Tenderloin with Brown Sugar and Honey
Preheat your oven to 350ºF OR set your grill to medium-high.
Pat the pork tenderloin dry with a paper towel.
Note: Pork tenderloin usually comes in two pieces. One package of regular cut bacon will most likely be enough to fully wrap both.
Lay half of the bacon out on a broiler pan (for oven-roasting) or a flat surface and place one piece of the pork tenderloin on top of it. Sprinkle on 2 tablespoons of the brown sugar and drizzle on 2 tablespoons of the honey.
Wrap the bacon around the tenderloin until it’s completely covered, tucking the ends under as best as possible.
Tip: If the bacon doesn’t quite make it all the way around, you may want to use toothpicks to hold it in place.
Sprinkle another 2 tablespoons of each the brown sugar and the honey onto the top. Repeat with the second half of the bacon and remaining tenderloin.
Tip: When oven-roasting, if you want the bottom pieces of the bacon to be crisp, you will need to brown just the bottom of the wrapped tenderloin in a pan before cooking in the oven. I have done it this way, and I’ve also skipped this part and think it’s just as delicious either way.
Place the prepared pork tenderloin in the oven and cook for about 25-30 minutes, or until the internal temperature reaches 150°F.
Once the pork tenderloin is fully cooked, I turn the broiler on for about 5 minutes to crisp up the bacon. This is easier than attempting to brown the entire bacon-wrapped tenderloin in a pan before putting it in the oven. If you don’t mind a little soft bacon on the bottom of your pork, this is definitely the way to go!
For grilling: place the pork tenderloin on the grill. Rotate about 1/4 turn every 5 minutes or so, until the internal temperature reaches 150°F and all of the bacon is fully cooked, about 20-25 minutes.
Allow the pork to rest for 5-10 minutes before slicing so that the juices don’t run out all over. Set the slices out on a plate or pretty serving tray and serve!
Tips and Techniques for the Best Bacon Wrapped Pork Tenderloin
- When wrapping the pork tenderloin, you may need to use toothpicks to hold the ends of the bacon in place.
- If you prefer that the bottom pieces of the bacon be crisp, you will need to brown just the bottom of the wrapped tenderloin in a skillet on the stove top before cooking in the oven.
- Store any leftover pork tenderloin in an air-tight container in the refrigerator. Use within 3-4 days.
- How do you know when pork tenderloin is done cooking? Use a meat thermometer to check the internal temperature of the pork. Once it has reached 150°F, it is done cooking. Be sure to let it rest for 5-10 minutes to allow the juices to disperse before slicing.
- Is Bacon Wrapped Pork Tenderloin Keto? If the bacon wrapped pork recipe is simply bacon and pork tenderloin, then yes it would be keto. To make this Brown Sugar and Honey Bacon Wrapped Pork keto-friendly, you would need to swap out the brown sugar for a brown sugar substitute like Swerve, and omit the honey.
Other Recipes to Try
Love this Brown Sugar and Honey Bacon Wrapped Pork Tenderloin recipe? Follow me on Pinterest, Instagram, and Facebook for more!
This bacon-wrapped pork loin seems fancy-ish, but is actually quite quick and easy. Roast a tray of potatoes in the oven at the same time, and dinner is all set.
- Either fresh or day-old bread is fine to use for the stuffing portion of this recipe. Just don't be tempted to substitute store-bought breadcrumbs they don't have the right flavor or texture for this dish.
- Butterflying the pork loin might sound tricky, but in fact just means cutting it down the length partway through. Just be careful not to cut all the way through!
- Open the butterflied pork loin like a book and then pound it with a meat tenderizer or a rolling pin until slightly flattened. This makes it easier to wrap the tenderloin around the stuffing and hold it closed while you wrap it with bacon.
If you think of pork tenderloin as dry and bland, then you have to try this stuffed bacon wrapped pork loin recipe. Filled with herby stuffing and wrapped with bacon, you will definitely have something to write home about.
Bacon Wrapped Pork Tenderloin This Paleo and Whole30 Bacon Wrapped Pork Tenderloin has a sweet and smoky sauce that’s refined sugar free, incredibly delicious and even kid friendly! The recipe can easily be doubled for a crowd and the prep is just 10 minutes. I have been meaning to post this recipe for 6 whole months – no joke! Every single month, I scheduled it on my calendar and then kicked it off. I can’t explain why – it’s my family’s favorite way to eat pork and actually the only way we eat it ever since I tried out the recipe last June. Nope, I definitely won’t be blaming the recipe since a.) bacon-wrapped anything is always delicious b.) the sauce is downright drinkable – I know that sounds weird but it’s totally not, trust me and c.) it’s Whole30 AND naturally sweetened with dates. Although had I used dates to sweeten desserts prior to making this – it was the first time I used dates in a savory sauce, and, I was WAY impressed. So the recipe itself has nothing to do with why I’ve been hanging on to this one. In fact, I have a scary number of savory dinner recipes that I haven’t gotten around to posting for one reason only – the photo process makes me insane. Part of it is the timing (I have to cook dinner early – like 6 hours early – for optimal light) and part of it is the production of setting up a “dinner scene” when I’m the only one home, plus showing the meal in different stages of prep always seems to take forever. Whatever the excuses are though, I need to work through them ASAP! I’m thinking January will be the perfect excuse to cut the crap and start posting all these Whole30 goodies I’ve been postponing. And now, back to this one – my bacon wrapped pork! What I love about this recipe (um, besides what I already said?) is that the prep is seriously FAST! I used my food processor to put together the sauce and it took about a minute. There’s no marinating prior – just pour half the sauce on the pork, layer on the bacon, pour on the remaining sauce, and roast. It’s that simple! Pork tenderloins are skinny (I used a “fat” one and it was still relatively narrow) so they cook fast in the oven. Depending on the size of your pork, you’re looking at at 30-40 minute cook time. Plus, you’ll still have room in your oven to roast some potatoes or other veggies – I roasted my pork at 400 F which is also a good temperature for veggie-roasting! I wouldn’t want to be left in a bind with no roasted potatoes – I don’t think you’d like it either. This recipe is also easy to double if you’re cooking for a larger family, a crowd, or want leftovers – the cook time will likely change so make sure to take the temperature of the meat to know for sure that its done. Are you ready for smoky-sweet bacon wrapped deliciousness? Let’s go! Bacon-Wrapped Pork Tenderloin - Recipes
1. Preheat the oven to 375 degrees F.
2. Lay the bacon onto a rimmed baking sheet lined with a baking rack. Bake until the bacon has rendered some of its fat but is still completely flexible and hasn’t begun to brown, about 15 minutes. Remove from the oven and let cool 5 minutes. Raise the oven temperature to 450 degrees F.
3. Generously sprinkle the tenderloin with salt and black pepper.
4. In a small bowl, stir together the mustard, brown sugar, garlic powder and cayenne. Coat the tenderloin all over with the mixture.
5. Starting at one end, wrap the bacon strips around the tenderloin, overlapping them slightly so they are shingled.
6. Place the tenderloin on the baking rack and roast until 130 degrees F at the thickest point, about 17 minutes. Let rest 5 minutes, then transfer to a cutting board using a long offset spatula and tongs. Slice into 1-inch-thick rounds and serve.