Bacon-Wrapped Pork Tenderloin
A couple of thousand years ago, when the Roman poet Virgil wrote that "fortune favors the bold," he was likely thinking of bacon-wrapped pork.
And, as it turns out, the poet was right — it does require a certain audacity to wrap strips of bacon around a marinated pork tenderloin and then roast it. Pork? Wrapped in bacon? Surely that crosses some sort of line, doesn’t it?
Absolutely — and that’s the beauty of it. If you’re bold enough to try this bacon-wrapped pork tenderloin recipe, it’s the stuff of epic poems you’ll be tasting.
NOTE: Don't confuse the pork tenderloin with a pork loin. The loin is a great big thing, weighing 4 to 5 pounds or more, and measuring 5 to 6 inches in diameter. The tenderloin, on the other hand, is comparatively tiny, weighing only about 1 to 1½ pounds and measuring an inch or two in diameter at the most. It's this smaller cut you want to use for this recipe.
Also see: How to Cook Pork
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 Servings
- 1 pork tenderloin (see note above)
- 4 strips bacon, cut in half
- ½ cup soy sauce
- ½ cup brown sugar, packed
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- Kosher salt, to taste
- In a bowl, combine the soy sauce, brown sugar, olive oil and garlic.
- Rinse the tenderloin and pat dry with paper towels.
- Place the sliced pork in a large zipper baggie and add the marinade. Squeeze out the excess air and seal the baggie. Refrigerate for at least 4 hours or up to overnight.
- Preheat the oven to 425°F.
- Remove the pork from the marinade and wrap it with the bacon. You might need to secure the bacon with toothpicks, but don't stick them into the tenderloin. Just stick them through the bacon slices — as if you were pinning a hem.
- Place the wrapped tenderloin on a foil-lined baking sheet and roast 15-20 minutes or until the bacon is browned and crispy and the pork is fully cooked.
- Let the cooked tenderloin rest for 4 to 5 minutes under a piece of foil. Then remove the toothpicks (if you used them), slice it into sections and serve.