This may come as a surprise, especially coming from a food blogger, who is about to share a recipe for Bacon Wrapped Pork Tenderloin, but I had my first piece of bacon just a few years back. I’ve never been a big fan of pork products to begin with (I was an awfully picky child… sorry mom!) and swore it off all together after a trip to Switzerland where I couldn’t find anything that didn’t have pork/bacon/ham/sausage in it. But a few years ago, I finally started going back to eating pork, starting with bacon. And I’ve never looked back. Although I’m still not fully into pork yet, I have finally incorporated it slightly into my repertoire.
Hatfield Quality Meats contacted me last week to see if I’d be interested in trying some of their products. At first I was a bit wary but this was my chance to finally work with pork products and perhaps even like it! So I thought I’d jump in head first with a bacon-wrapped pork tenderloin!
Hatfield’s pork products include bacon, tenderloin (marinated and regular), ham steaks and sausage and can be found at your local grocery store. I was sent a boneless pork loin filet, which has no MSG added and is gluten free, as well as thick cut hardwood smoked bacon, both of which I used in this recipe.
Ingredients (get all ingredients here):
Pork:
1 (2-lb.) pork tenderloin
1 tablespoon steak seasoning (recipe below)
6-8 bacon slices
Fresh parsley, for garnish
Steak seasoning:
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
Preheat your oven to 425 degrees. To make, first combine all the ingredients for the steak seasoning in a bowl.
Mix to combine. If you’d prefer, you can use a store bought steak seasoning.
Sprinkle 1 tablespoon steak seasoning over the pork.
Place the pork on a lightly greased wire rack which has been placed in an aluminum foil-lined roasting pan.
Wrap the bacon slices around the pork, having the end pieces underneath the pork to secure them in place. (you can use wooden picks as well if you’d like).
Bake at 425 degrees for 40 minutes, or until a meat thermometer inserted into the middle registers 155 degrees.
Turn the broiler on and broil for 3-5 minutes or until the bacon is crisp. Be careful to stay in the kitchen and watch this, the bacon can burn in a matter of seconds.
Remove from the oven, cover with foil, and allow to rest for 10 minutes. Garnish with parsley if desired.
Slice and serve. (I served mine with green beans and a baked potato).
I love how simple this meal is.
You can have this beautiful tenderloin ready and made in an hour.
A serving size is about 1/4 lb so this can easily serve 4 people.
Kaitlin @ I Can Cook That
A simple dinner recipe that's sure to be a favorite with all of the bacon lovers in your life!
Print Recipe Pin Recipe
Prep Time 20 minutesmins
Cook Time 45 minutesmins
Resting Time 10 minutesmins
Total Time 1 hourhr15 minutesmins
Course Main Course
Servings 4servings
Ingredients
Pork:
12-lb. pork tenderloin
1tablespoonsteak seasoningrecipe below
6-8bacon slices
Parsleyfor garnish
Seasoning:
1teaspoonsalt
1teaspoonpepper
1teaspoononion powder
1teaspoonsmoked paprika
1teaspoondried rosemary
1teaspoondried sage
1teaspoondried thyme
Instructions
Preheat your oven to 425 degrees.
To make, first combine all the ingredients for the seasoning in a bowl.
Mix to combine. If you’d prefer, you can use a store-bought steak seasoning.
Sprinkle 1 tablespoon seasoning over the pork.
Place the pork on a lightly greased wire rack which has been placed in an aluminum foil-lined roasting pan.
Wrap the bacon slices around the pork, having the end pieces underneath the pork to secure them in place. (you can use wooden picks as well if you’d like).
Bake at 425 degrees for 40 minutes, or until a meat thermometer inserted into the middle registers 155 degrees.
Turn the broiler on and broil for 3-5 minutes or until the bacon is crisp. Be careful to stay in the kitchen and watch this, the bacon can burn in a matter of seconds.
Remove from the oven, cover with foil, and allow to rest for 10 minutes. Garnish with parsley if desired.
Slice and serve.
Notes
If you make this recipe, share a photo on Instagram and tag me@icancookthat!
Keyword Bacon, Main Course, Pork Tenderloin, Weeknight Dinner
The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.
A good rule of thumb is to cook pork loin 25 minutes per pound at 350 degrees F (177 degrees C). The internal temperature should be at least 145 degrees F (63 degrees C), so use a thermometer to know when it's done. You'll want to let your pork loin rest at least three minutes before serving.
Do you cook a pork tenderloin covered or uncovered? A baked pork tenderloin recipe needs to be covered if you want to keep it from drying out. This will ensure you get juicy and delicious meat when you're ready to serve dinner!
Is it better to cook a pork loin at 350 or 400? Cooking a pork loin at 400°F will give a nice crust and cook it faster, reducing the risk of drying out.
But really, it takes no extra effort, just some forethought. And so I will always season lamb shanks the day before they go into the braise. I will try to season chickens the day before, but if I don't have the chance, I won't sweat it; and I will season steaks and pork roasts right before searing.
If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.
At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove. Unlike tough, fatty cuts of meat (like the shoulder used for Slow Cooker Pulled Pork), leaner cuts like pork tenderloin do not become more tender the longer they cook.
Once the pork loin roast reaches 145°F on an instant-read thermometer, remove it from the oven, and let it rest on a cutting board for 20 minutes. This gives the meat time to reabsorb all its juices. You can also brine the pork before you cook it, which ensures the meat stays tender, juicy, and well-seasoned.
One way to determine your porks' doneness is by the color of the juices that come out of it when you poke a hole in it with a knife or fork. If the juices run clear or are very faintly pink, the pork is done cooking. If they're mostly or entirely pink or red, it's best to continue cooking.
Use a thermometer and remove the pork from the oven when it reaches 145°F or just before. Allow your meat to rest before cutting. Do not overcook. Pork tenderloin is very lean if overcooked can become dry.
This cooking method is a surefire way to make moist and juicy pork tenderloin without much fuss. Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off. It's an easy, crowd-pleasing meal for any night of the week.
Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.
Meat juices inside can not react when we cook cold meat. We need room temperature for a juicy and tender steak. If you want to cook a tasty, delicious pork tenderloin in your oven, keeping all the flavors, you need to take it out of the refrigerator one hour before.
If roasting a tenderloin in the oven, you'll definitely want to sear it to get a golden brown crust. It doesn't take very long, and is so worth the effort.
In technical terms, this is called a Maillard reaction and it's a flavor profile we omnivores happen to find quite delicious. Without searing, meat dishes can taste flat and boring. Admittedly, searing isn't strictly necessary for the cooking process.
Searing meat, also called browning, enhances both the flavor and appearance of your meats. Many people believe that browning “locks in juices,” but in reality, it improves meat in a very different way - the Maillard reaction.
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
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