Bacon Wrapped Pork Tenderloin

Pork on pork on pork on pork. Porkception. 

Pork on pork on pork on pork. Porkception. 

First off, I acknowledge that I need to invest in a real camera and stop taking food photos with my phone. Real cameras make everything look tastier, or so they say. 

This is the second bacon wrapped pork tenderloin I've made this summer. It really seems like a cold weather dish, but who doesn't like bacon all year? It's always a crowd pleaser and it's ridiculously easy to make. All you need is a functional oven, a baking dish, some foil or parchment paper and the seasonings of your choice. 

The neat thing about this dish is that it's so versatile — you can make it sweet or savory or spicy or just about anything you want it to be. I've drizzled the whole thing in honey, but next time I'm planning to rub the tenderloin with stoneground mustard before wrapping it in bacon. Or you could put some sort of dry rub on the tenderloin and douse the bacon in BBQ sauce. Put fresh or dried herbs inside, layer it with cheese, throw in some fruit, etc. There's a lot you could do! 

Wrapping the tenderloin in bacon can go a few ways — you can just wind the bacon around it in a spiral, do a sort of braid (pictured) or come up with your own. 

I drizzled this pork tenderloin with honey before wrapping it. 

I drizzled this pork tenderloin with honey before wrapping it. 

Line the bacon horizontally on your foil or parchment paper and lay the tenderloin across it. Fold one end of a slice of bacon diagonally across the tenderloin and tuck it under. Do so with the other side, and follow suit with the rest of the bacon in the same order so it comes out looking like a fat bacon braid.

If you didn't wrap the tenderloin in your baking dish, carefully transfer the whole thing. 

Now comes the hard part — figuring out what to serve as your sides! A person cannot live on meat alone (although we can sure try!)  My boyfriend really likes roasted Brussels sprouts (another cold weather food) so we made that and threw together some pasta (OKC-based Della Terra Pasta rigatoni, which we sell in the store) and homemade Alfredo sauce. A little unconventional, but it worked together well! I'd also recommend some fresh green beans or a big green salad. 

Bacon Wrapped Pork Tenderloin

• 1 pork tenderloin from 1907 Meat Co.
• 8-12 slices of bacon from 1907 Meat Co. 
• Your choice of dry and/or wet seasonings. 
• Foil or parchment paper.

Preheat oven to 425°. 
Lay out bacon on foil or parchment paper with the sides barely touching. Season the tenderloin to your taste, lay across the bacon and wrap, crossing one side of bacon over the other and tucking under the tenderloin. 
Bake for about 20 minutes, until a meat thermometer inserted into the thickest part of the tenderloin shows an internal temperature of 165°. Don't touch the thermometer to the baking dish. 
If the bacon doesn't crisp up as much as you would like, you can turn on the broiler for a few minutes. Keep an eye on it, though, so it doesn't burn or dry out the pork. Dry pork is the worst. 
Move the tenderloin to a cutting board and let rest for a few minutes. Using a sharp knife, slice the tenderloin and serve immediately with your favorite sides. 

How'd it go? Did you like it? Let me know in the comments! 
 


Sally Asher is the Communications Coordinator at 1907 Meat Co.