Experience the ultimate comfort food with this incredibly flavorful Bacon Wrapped Pork Tenderloin! This impressive yet surprisingly easy recipe transforms a simple cut of pork into a succulent, show-stopping centerpiece that’s perfect for any occasion. Prepare it ahead of time to allow the tenderloin to marinate, ensuring the most tender and flavorful results. With minimal hands-on time, this pork dinner is guaranteed to become a family favorite and a true crowd-pleaser.
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Pork tenderloin is truly one of the most underrated cuts of meat available. It’s naturally lean, incredibly tender, and remarkably versatile, making it a fantastic choice for both novice and experienced cooks. Its mild flavor acts as a perfect canvas for a wide array of marinades and seasonings. While often overlooked, pork tenderloin cooks quickly and evenly, ensuring a delicious meal without the fuss. Once you savor the delectable taste of this Bacon Wrapped Pork Tenderloin, we encourage you to explore other delightful pork recipes like our Roasted Pork Tenderloin with Potatoes and Mustard Sauce or the vibrant Cuban Mojo Pork Tenderloin for more culinary inspiration.
Why You’ll Love This Bacon Wrapped Pork Tenderloin Recipe
In today’s busy world, finding quick and easy dinner solutions that don’t compromise on flavor is a culinary quest many of us embark on daily. As much as I adore spending time in the kitchen experimenting with new dishes, the reality of weeknight dinners often calls for efficiency. That’s precisely why this Bacon Wrapped Pork Tenderloin stands out. It’s not just another meal; it’s a testament to how simple ingredients, when combined with a touch of smart prep, can yield extraordinary results.
Many of us cherish a good 30-minute meal, but sometimes, a truly hands-off approach is even better. This recipe offers exactly that. With just a few minutes of strategic preparation in the morning or the night before, you can have a gourmet-quality dinner practically ready to pop into the oven when you get home. The magic happens during the marination, allowing the flavors to deeply penetrate the pork, making it incredibly juicy and tender. Then, it’s a simple matter of baking, letting your oven do all the heavy lifting while you focus on other things. This minimal hands-on time means less stress and more enjoyment, proving that super easy can indeed be super delicious.
The Perfect Weeknight Meal or Special Occasion Dish
Imagine coming home after a long day and having most of your dinner prep already done. This Bacon Wrapped Pork Tenderloin fits perfectly into that scenario. It’s the ideal solution for busy weeknights when you crave something special but lack the time for elaborate cooking. Yet, its elegant presentation and rich flavor profile also make it a fantastic choice for entertaining guests or celebrating a special occasion. Its universal appeal ensures that both kids and adults will eagerly ask for seconds.
To complete your meal, serve this delightful pork tenderloin alongside vibrant side dishes. Some fantastic pairings include tender Sauteed Green Beans with Cherry Tomatoes, perfectly crisp Roasted Asparagus, or sweet and savory Glazed Carrots. Add a basket of warm Cheesy Crescent Rolls to soak up all the delicious juices, and dinner is served – a complete, satisfying, and memorable meal with minimal effort.
Key Ingredients for Success
The beauty of this Bacon Wrapped Pork Tenderloin recipe lies in its simple yet impactful ingredients. Each component plays a vital role in creating the rich, savory, and slightly sweet flavor profile that makes this dish so irresistible. Here’s a closer look at what you’ll need:
- Pork Tenderloin – This is the undisputed star! Look for fresh, untrimmed pork tenderloins at your local grocery store. Avoid pre-marinated varieties, as you’ll want full control over the flavors in our special marinade. Tenderloin is incredibly lean, so the bacon wrap and marinade are key to keeping it moist and flavorful during cooking.
- Bacon – When selecting bacon, opt for a good quality, moderately thick-cut bacon. While thin-cut bacon can work, a thicker slice provides a more substantial, crispy exterior and renders enough fat to keep the pork tender. Ensure it has a good balance of meat to fat for the best results.
- Soy Sauce – For a balanced flavor without excessive sodium, I always recommend using low-sodium soy sauce. It provides the essential umami depth and savory base for our marinade, helping to tenderize the pork and infuse it with rich flavor.
- Brown Sugar – Light brown sugar adds a wonderful touch of sweetness and helps create a beautiful caramelized crust on the bacon and pork as it bakes. It balances the savory notes of the soy sauce and balsamic vinegar, contributing to the marinade’s complex flavor.
- Onion – Even a small amount of finely minced fresh onion contributes a significant aromatic punch to the marinade. Its pungent flavor mellows during cooking, adding a subtle depth that enhances the overall taste. Mince it very finely to ensure it disperses evenly throughout the marinade.
- Garlic Powder – Garlic powder is convenient and delivers a consistent garlic flavor. However, if you prefer fresh garlic, one large clove, finely minced, would be an excellent substitute, offering a more pungent and vibrant garlic essence.
- Balsamic Vinegar – This is a game-changer for the marinade, bringing a complex sweet-tart acidity that cuts through the richness of the pork and bacon. It adds a wonderful depth of flavor. If balsamic isn’t available or preferred, apple cider vinegar makes a good substitute. Avoid plain white vinegar, as its acidity can be too harsh for this delicate balance of flavors. Any flavored vinegar that complements savory dishes would likely work well.
- Salt – A touch of salt is essential to enhance all the other flavors in the marinade and season the pork properly.
Mastering Bacon Wrapped Pork Tenderloin: A Simple Guide
Creating this Bacon Wrapped Pork Tenderloin is a straightforward process that yields incredibly delicious results. Follow these simple steps for a truly memorable meal:
- Prepare the Pork: Begin by carefully trimming any silver skin or excess fat from your pork tenderloin. Most tenderloins come in a package with two pieces, typically weighing between 2 and 3 pounds total. For this recipe, I use a whole package, cutting each tenderloin in half to create four roughly 6-inch pieces. This ensures even cooking and easier portioning.
- Wrap with Bacon: Take each 6-inch piece of pork tenderloin and snugly wrap it in slices of bacon. I recommend a criss-cross pattern to ensure the pork is completely enveloped. This not only infuses the pork with bacon’s savory flavor but also helps keep it moist during the long, slow roast.
- Puncture for Flavor: Using a fork, gently poke several holes all over the bacon-wrapped pork. This crucial step allows the marinade to deeply penetrate the meat, enhancing both flavor and tenderness. Don’t skip this for the best results!
- Craft the Marinade: In a medium bowl, whisk together the soy sauce, brown sugar, finely minced onion, garlic powder, balsamic vinegar, and salt until well combined. The brown sugar should dissolve completely.
- Marinate for Maximum Flavor: Place the bacon-wrapped pork tenderloin pieces into a baking dish or a large, sealable bag. Pour the prepared marinade over the pork, ensuring all surfaces are coated. Cover the dish or seal the bag and refrigerate for at least 3 hours, and ideally, up to 24 hours. For optimal flavor distribution, try to spoon the marinade over the pork every hour or so during the marination period, if feasible.
- Slow Bake to Perfection: Preheat your oven to 300ºF (150ºC). Place the marinated pork tenderloin in a baking dish (if not already there) and bake. The slow roasting at a lower temperature ensures the pork cooks through without drying out, allowing the bacon fat to gently render and baste the meat. Bake until the internal temperature of the pork reaches 145ºF (63ºC), which typically takes about 1.5 to 2 hours. An instant-read thermometer is your best friend here!
- Crisp the Bacon: During the last few minutes of baking, increase the oven temperature to broil. Keep a very close eye on the pork, as bacon can go from perfectly crispy to burnt in a flash. Broil just until the bacon achieves a beautiful, golden-brown crispness. This step is optional but highly recommended for that irresistible texture contrast.
- Rest and Serve: Once removed from the oven, let the pork tenderloin rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent and tender. Slice into medallions and serve, perhaps drizzled with some of the delicious pan juices.
Essential Tips and Tricks for a Flawless Pork Tenderloin
To ensure your Bacon Wrapped Pork Tenderloin turns out perfect every time, keep these valuable tips in mind:
- Pork Tenderloin Selection and Preparation: Most pork tenderloin packages contain two tenderloins, collectively weighing between 2 and 3 pounds. This recipe is designed to use a full package, with each tenderloin cut in half. Before cutting, remember to trim any tough silver skin from the surface of the tenderloin, as it won’t break down during cooking and can make the meat chewy.
- Bacon Choice Matters: While the recipe suggests thick-cut bacon for a heartier texture and better rendering, regular-cut bacon can also be used. Just be aware that thinner bacon might crisp up faster, so adjust your broiling time accordingly. Choose a bacon with a good meat-to-fat ratio for the best flavor and texture.
- The Broiling Secret: I cannot emphasize enough the importance of the final broiling step. While not strictly mandatory, skipping it means your bacon won’t achieve that coveted crispy texture. Broiling provides that perfect crunch that contrasts beautifully with the tender pork. Always stay vigilant when broiling, as things can char quickly.
- Storing and Reheating Leftovers: Any leftover Bacon Wrapped Pork Tenderloin can be stored in an airtight container in the refrigerator for up to 4 days. I find that refrigerating the leftovers along with any remaining sauce/marinade from the cooking pan helps keep the pork moist and flavorful. Don’t be alarmed if the bacon fat solidifies when cooled; it will melt back into a delicious sauce once reheated. For reheating, gently warm slices in the oven or microwave until heated through.
- Don’t Overcrowd the Pan: When placing the bacon-wrapped pork into your baking dish, ensure there’s a little space between each piece. Overcrowding can steam the meat rather than roast it, preventing the bacon from crisping properly.
- Bring Pork to Room Temperature: For more even cooking, consider letting the marinated pork sit out at room temperature for about 20-30 minutes before placing it in the oven. This takes the chill off the meat, allowing it to cook more uniformly.
Frequently Asked Questions About Pork Tenderloin
To help you achieve perfect results and understand more about this fantastic cut of meat, here are some common questions answered:
What is the difference between a pork tenderloin and a pork loin?
This is a common point of confusion! A pork tenderloin is a long, thin, cylindrical cut of meat, typically weighing around 1 to 1.5 pounds per piece. It comes from the muscle that runs along the backbone of the pig and is always boneless. It’s incredibly lean and tender, ideal for quick cooking methods like roasting, grilling, or pan-searing.
A pork loin, on the other hand, is a much larger, wider, and flatter cut. It can weigh anywhere from 2 to 5 pounds and may come bone-in or boneless. Pork chops are often cut from the pork loin. Due to its size and muscle structure, a pork loin requires different cooking times and temperatures compared to a tenderloin. For this recipe, stick to pork tenderloin for guaranteed success, as substituting with a pork loin would require significant adjustments to cooking time and technique.
How do I know when the pork is done?
The most accurate and safest way to determine when pork is done is by using an instant-read meat thermometer. Visual cues like cutting into the meat can cause valuable juices to escape, leading to a drier result. For pork tenderloin, the USDA recommends a minimum internal temperature of 145ºF (63ºC) for safety, followed by a 3-minute rest. At this temperature, the pork will be slightly pink in the center, which is perfectly safe and ensures maximum juiciness. My instant-read thermometer is truly one of the most frequently used tools in my kitchen for precise cooking.
How long can you marinate the pork tenderloin?
While pork can technically be safely marinated in the refrigerator for up to 5 days, for this particular recipe, I highly recommend sticking to a marinating time of 3 to 24 hours. Marinating for too long, especially with acidic ingredients, can cause the meat fibers to break down excessively, resulting in a mushy or mealy texture rather than a tender one. The 3 to 24-hour window allows sufficient time for the flavors to penetrate and for the tenderizing action to occur without compromising the meat’s integrity. If absolutely necessary, 48 hours would likely still yield acceptable results, but aim for under 24 hours for the best outcome.
Can I prepare this Bacon Wrapped Pork Tenderloin ahead of time?
Absolutely! This recipe is ideal for make-ahead preparation. You can wrap the pork in bacon and let it marinate for up to 24 hours in advance. This makes it perfect for entertaining or busy weeknights, as the bulk of the prep is done, and all that’s left is to pop it into the oven.
Can I freeze cooked Bacon Wrapped Pork Tenderloin?
Yes, you can. Once cooked and cooled completely, slice the pork tenderloin into medallions. Store them in an airtight, freezer-safe container or heavy-duty freezer bag, with some of the pan juices, for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently to avoid drying out the meat.
Explore More Delicious Pork Recipes
If you loved this Bacon Wrapped Pork Tenderloin, you’re in for a treat! Pork is such a versatile protein, and there are countless ways to prepare it. Discover some of our other cherished pork recipes that are sure to become family favorites:
- Instant Pot Ribs: Fall-off-the-bone tender ribs made effortlessly in your pressure cooker.
- Brown Sugar Glazed Ham: A classic holiday centerpiece, sweet and savory perfection.
- Breaded Pork Chops with Cream Gravy: Crispy on the outside, juicy on the inside, with a rich, comforting sauce.
- Pork Carnitas Recipe: Slow-cooked, succulent pork, perfect for tacos, burritos, or bowls.
- Italian Pork Chops with Creamy Mushroom Sauce: A sophisticated and flavorful dish, yet simple enough for any night.
- Braised Country Style Ribs Recipe: Tender, savory ribs slow-braised to perfection.
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Bacon Wrapped Pork Tenderloin
Pin Recipe
Ingredients
- 2 1/2 lbs pork tenderloin, cut into 6-inch pieces
- 1 lb thick-cut bacon
- 3/4 cup soy sauce
- 3/4 cup packed brown sugar
- 2 tablespoons minced fresh onion
- 1 teaspoon garlic powder
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
Instructions
- Wrap the bacon around the pork tenderloin pieces in a criss-cross pattern, ensuring they are completely covered. Use a fork to pierce the tenderloin in several places to help the marinade penetrate deeper. Place the wrapped pork in a 9×13-inch baking dish.
- In a separate bowl, combine the soy sauce, brown sugar, minced onion, garlic powder, balsamic vinegar, and salt. Whisk until well combined. Pour this marinade over the pork in the baking dish. Refrigerate, uncovered, for at least 3 hours or preferably overnight (up to 24 hours). If possible, spoon the sauce mixture over the pork every hour or so during marinating.
- Preheat your oven to 300ºF (150ºC). Bake the pork tenderloin until the center reaches an internal temperature of 145ºF (63ºC), which typically takes 1 to 2 hours. Using a meat thermometer is highly recommended to ensure the pork is cooked perfectly without being overdone. If the bacon begins to brown too much before the pork is cooked, you can loosely tent a piece of foil over the top. For crispy bacon, carefully broil the pork for 1 to 2 minutes during the final stage of cooking, watching closely to prevent burning.
- Remove the pork from the pan and let it rest for a few minutes before slicing it into desired pieces. If desired, serve with some of the flavorful pan juices from the bottom of the baking dish.
Recipe Notes:
Recipe adapted from Express Lane Cooking by Shawn Syphus.
Nutrition information is provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition Information
Calories: 530kcal (27%),
Carbohydrates: 24g (8%),
Protein: 48g (96%),
Fat: 27g (42%),
Saturated Fat: 11g (69%),
Polyunsaturated Fat: 2g,
Trans Fat: 0g,
Cholesterol: 115mg (38%),
Sodium: 2280mg (99%),
Fiber: 0g,
Sugar: 22g (24%)