Introduction

This Bacon Wrapped Pork Tenderloin is a deliciously juicy and flavorful dish, perfect for a special family dinner or a weekend treat. The pork is seared to lock in juices, wrapped in crispy bacon, and glazed with sweet honey for a beautiful golden finish.

A cooked bacon-wrapped meat roll sits in a black pan with a shiny dark brown sauce coating its surface, showing clear grill marks along the length of the bacon strips. Next to the meat roll, a wooden brush with dark sauce on its bristles rests in the pan, which has small droplets of oil scattered around. The scene is laid on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 to 10 slices streaky bacon, long enough to wrap around the pork 1 1/2 times
1 lb / 500g pork tenderloin, at room temperature
Salt and pepper, to taste
1 tbsp olive oil
2 tbsp honey (or maple syrup; honey works better as it is thicker)

Instructions

Step 1: Preheat the oven to 200°C/390°F (180°C fan).
Step 2: Lay the bacon strips vertically on a board, slightly overlapping, ensuring there is enough to wrap the length of the pork once rolled.
Step 3: Season the pork tenderloin generously with salt and pepper. Tuck the thin end of the fillet underneath so it is roughly the same thickness throughout.
Step 4: Heat the olive oil in an oven-proof skillet over high heat. Sear the pork on all sides until nicely browned. It does not need to cook through at this stage. Remove from heat and let cool enough to handle.
Step 5: Place the pork at the end of the bacon closest to you. Using a long knife, lift the bacon underneath the pork and roll the fillet so the bacon wraps around it fully. Finish with the bacon seam side down.
Step 6: Transfer the wrapped pork back into the skillet. Drizzle the honey over the top and brush it all over the bacon.
Step 7: Place the skillet in the oven and roast for 25 minutes, or until the internal temperature reaches 65°C / 149°F. At the 20-minute mark, baste the pork with pan juices to help the bacon become a deep golden color.
Step 8: Remove from the oven and let the pork rest for 5 minutes. Baste once more with the pan juices just before serving. Slice thickly and serve with the remaining juices.

Tips & Variations

Use honey for glazing if you prefer a thicker coat, but maple syrup works fine as a substitute.
Resting the pork before slicing helps retain juices for a moist, tender result.
If you don’t have an oven-proof skillet, transfer the pork to a baking dish after searing.
For extra flavor, add fresh herbs like rosemary or thyme to the pan before roasting.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at low temperature to preserve moisture, or slice and heat in a skillet over medium-low heat. Avoid using a microwave to prevent drying out the pork.

How to Serve

The image shows a cooked meat roll wrapped tightly with several slices of bacon, evenly layered and lined up from one end to the other, creating a ribbed texture. The bacon is glazed with a shiny reddish-brown sauce that reflects light, making the surface look sticky and rich. The meat roll sits in the center of a black skillet filled with shiny droplets of oil, emphasizing the fresh cooking process. To the side of the meat roll, a wooden-handled brush with dark bristles is partially dipped in the sauce, ready to apply more glaze to the meat. The skillet is placed on a white marbled surface that contrasts with the dark pan and vivid colors of the meat. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can sear the pork and wrap it in bacon ahead of time, then refrigerate it for a few hours before baking. Bring it back to room temperature before roasting for even cooking.

How do I know when the pork is cooked perfectly?

The best way is to use a meat thermometer; the internal temperature should reach 65°C / 149°F for medium doneness. The pork will rest and continue to cook slightly after removing from the oven.