Beth Dreiling Hontzas
Prep Time
10 Mins
Cook Time
25 Mins
Other Time
15 Mins
Yield
Makes 4 servings

Easy enough for everyday meals but impressive enough to serve guests, our Bacon-wrapped Pork Tenderloin is proof that everything is better with bacon. And, if the bacon-wrapped portion of this dish didn’t already win you over, the short ingredient list and quick active cooking time definitely will. Requiring only two meats and a bit of seasoning, this meaty dish is anything but involved. Once your pork is wrapped, all that’s left between you and a delicious slice of meat is 25 minutes of baking time and a few minutes to let the meat cool. It’s so easy, you almost don’t even need a recipe. This hearty, meat-on-meat main can be sliced into medallions when serving so that there is a bit of bacon in every bite. With this kind of flavor, this easy bacon recipe is sure to become a family favorite.

How to Make It

Step 1

Preheat oven to 425°. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering the pork. Sprinkle seasoning over pork. Wrap pork with bacon slices, and secure with wooden picks. Place pork on a lightly greased wire rack in an aluminum foil-lined roasting pan.

Step 2

Bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155°. Increase oven temperature to broil. Broil 5 inches from heat 3 to 5 minutes or until bacon is crisp. Remove from oven; cover pork with foil, and let stand 10 minutes or until thermometer registers 160°.

Chef's Notes

Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.

Go ahead and season the other tenderloin in the package with your favorite spice blend. Wrap and freeze to jump-start another meal.