The best way to make a perfect Pork Tenderloin better? Just add bacon.
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Pork tenderloin has always been a favorite of mine. I remember as a little girl my mother used to make pork tenderloin every couple of weeks. It was always melt-in-your-mouth tender, full of flavor, and juicy. On holidays, she would go one step further and add a little honey glaze to the pork for a hint of sweetness. I was in love.
As an adult I’ve tried to replicate my mother’s pork tenderloin and establish it as a family tradition, at least on special occasions, but my son was never a fan. He always thought it was a boring main course and would just eat his sides. I felt like a failure, being unable to recapture the excitement I would feel when my mother made pork tenderloin. In trying to find a way to make my son love my pork tenderloin I came across the answer: just add bacon.
When it comes to flavor, this bacon-wrapped pork tenderloin recipe leaves very little uncovered (literally). The pork tenderloin itself is tender, with the addition of the bacon giving it a savory salted flavor while the honey drizzle that coats the whole thing gives you a subtle and natural sweetness. The crispy bacon helps hold in moisture allowing the pork tenderloin to cook in all its juices. The bacon fat bastes the pork tenderloin as it cooks to make a perfect dish. Sweet and savory, crispy and tender, moist and delicious, this recipe truly makes the perfect main course for any occasion.
Is Bacon-Wrapped Pork Tenderloin Healthy?
Everything in moderation. This bacon-wrapped pork tenderloin is perfect for several diets, including low-carb and keto, due to its high level of meat protein and no processed foods or sugars. The pork tenderloin itself is low in fat and healthier than a lot of other proteins; however, wrapping it in bacon does increase the amount of fat.
Why should I use honey to glaze my bacon-wrapped pork tenderloin?
For this recipe, honey is recommended because it is a natural sweetener with no artificial or processed sugars. Honey makes a sweet and inviting flavor that does not overpower and caramelizes nicely with the bacon fats. Some people may not feel honey is the right sweetener to use. If this includes you, there are other sweeteners that could be substituted. Brown sugar coats meat nicely and, when baked, will melt and caramelize on the outer layer of the bacon to give a nice crunch of candied bacon. The other option would be maple syrup, which would give your bacon a maple sweetness. All these sweetening options are delicious on their own and, when paired with the bacon-wrapped pork tenderloin, make a delicious main course.
INGREDIENTS
- 8–10 slices of bacon
- 1 lb pork tenderloin
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 tbsp honey
INSTRUCTIONS
Preheat
Ready the oven for baking.
Wrap
Season and wrap the pork in bacon.
Roast
Bake with honey glaze until done.
Devour!
FAQs & Tips
To store your leftover bacon-wrapped pork tenderloin, let it cool and store in a sealed airtight container in the fridge for up to 5 days. You can also freeze your bacon-wrapped pork tenderloin for up to 6 months. To reheat, wrap it in tin foil and put in the oven at 350°F until warmed throughout.
The only specification is to use pork bacon. Apart from that, the sky is the limit. You can use smoked bacon for a distinct flavor (my only recommendation is to use thick-cut bacon).
Because this bacon-wrapped pork tenderloin is wrapped, it is hard to visually know when your meat is fully cooked. So, you must depend on a meat thermometer and make sure that your bacon-wrapped pork tenderloin hits 145°F internally before removing it from the oven.
Serving Suggestions
The pairing options for your bacon-wrapped pork tenderloin are endless. I often pair it with mashed potatoes or broccoli. A side of baked apples also pairs beautifully with this bacon-wrapped pork tenderloin and has an additional layer of sweetness to the meal.
Bacon-Wrapped Pork Tenderloin
Ingredients
- 8–10 slices bacon
- 1 lb pork tenderloin
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 tbsp honey
Instructions
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Preheat your oven to 390°F.
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Lay out the bacon slices on a cutting board, overlapping slightly, to match the length of the pork tenderloin.
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Season the pork tenderloin with salt and pepper, and tuck the thinner end under to create an even thickness.
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In an oven-proof skillet, heat the olive oil over high heat and sear the pork on all sides until browned. Remove from heat and let cool slightly.
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Wrap the pork tenderloin with the prepared bacon, ensuring the seam is on the bottom.
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Drizzle honey over the bacon-wrapped pork and brush to coat evenly.
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Bake in the preheated oven for 25 minutes, basting with pan juices after 20 minutes, until the internal temperature reaches 145°F.
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Let the pork rest for 5 minutes after baking, then baste again before slicing. Serve with the remaining pan juices.
Nutrition
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