Bacon Wrapped Pork Tenderloin: A Step-by-Step Guide to Juicy Perfection

Bacon wrapped pork tenderloin is a culinary masterpiece that delivers a delightful combination of smoky, savory, and tender flavors. This recipe is surprisingly easy to prepare, making it perfect for a weeknight dinner or a special occasion. The crispy bacon adds a satisfying crunch and infuses the pork with its irresistible flavor, while the tenderloin remains juicy and succulent. This guide will provide you with a detailed, step-by-step process for creating a bacon wrapped pork tenderloin that will impress your family and friends. We’ll cover everything from selecting the right ingredients to achieving the perfect internal temperature for a safe and delicious meal.

Why Pork Tenderloin?

Pork tenderloin is a lean and incredibly tender cut of meat. It’s often mistaken for pork loin, but they are distinct cuts. Tenderloin is smaller, more delicate, and cooks much faster. Its mild flavor makes it a versatile canvas for various seasonings and sauces. The bacon wrapping not only enhances the flavor but also helps to keep the tenderloin moist during cooking, preventing it from drying out. The combination is simply divine.

Ingredients You’ll Need:

* **Pork Tenderloin:** 2 pork tenderloins (approximately 1 pound each). Look for tenderloins that are pink and firm to the touch. Avoid any with a grayish tinge or a slimy texture.
* **Bacon:** 1 pound of bacon, thinly sliced. Opt for regular-cut bacon rather than thick-cut, as it will wrap around the tenderloin more easily and crisp up better. Applewood smoked bacon adds a delicious layer of flavor.
* **Olive Oil:** 2 tablespoons, extra virgin. This is used for searing the tenderloin and adding moisture.
* **Garlic:** 4 cloves, minced. Freshly minced garlic provides the best flavor.
* **Dried Thyme:** 1 teaspoon. Adds an earthy and aromatic note.
* **Dried Rosemary:** 1 teaspoon. Complements the thyme and garlic beautifully.
* **Smoked Paprika:** 1 teaspoon. Contributes a smoky sweetness.
* **Salt:** 1 teaspoon (or to taste). Kosher salt is recommended for even seasoning.
* **Black Pepper:** ½ teaspoon (or to taste). Freshly ground black pepper is preferred.
* **Optional: Dijon Mustard:** 2 tablespoons. This can be brushed onto the tenderloin before wrapping with bacon for an extra layer of flavor.
* **Optional: Maple Syrup or Brown Sugar:** 1-2 tablespoons. A light glaze of maple syrup or brown sugar during the last few minutes of cooking can add a touch of sweetness and caramelization.

Equipment You’ll Need:

* **Cutting Board:** For preparing the pork and vegetables.
* **Sharp Knife:** For trimming the tenderloin and mincing the garlic.
* **Mixing Bowl:** For combining the seasonings.
* **Cast Iron Skillet or Oven-Safe Pan:** For searing and baking the tenderloin. A cast iron skillet provides excellent heat distribution and a beautiful sear.
* **Toothpicks:** To secure the bacon to the tenderloin. You can also use kitchen twine.
* **Meat Thermometer:** Essential for ensuring the pork is cooked to a safe internal temperature.
* **Tongs:** For handling the tenderloin.
* **Aluminum Foil:** For tenting the tenderloin after cooking.

Step-by-Step Instructions:

**Step 1: Prepare the Pork Tenderloin**

1. **Remove Silver Skin:** The silver skin is a thin, silvery membrane that runs along the surface of the tenderloin. It can be tough and chewy, so it’s best to remove it. To do this, slide a sharp knife under the silver skin and gently pull it away from the meat. You can use a paper towel to get a better grip.
2. **Trim Excess Fat:** Trim any excess fat from the tenderloin. While a little fat adds flavor, too much can prevent the bacon from crisping properly.
3. **Pat Dry:** Pat the tenderloin dry with paper towels. This helps the meat to sear properly and develop a nice crust.

**Step 2: Prepare the Seasoning**

1. **Combine Spices:** In a small mixing bowl, combine the minced garlic, dried thyme, dried rosemary, smoked paprika, salt, and black pepper. Mix well to ensure the spices are evenly distributed.

**Step 3: Season the Pork Tenderloin**

1. **Coat with Olive Oil:** Drizzle the pork tenderloin with olive oil, ensuring it’s evenly coated. This helps the seasoning adhere to the meat and adds moisture.
2. **Rub with Seasoning:** Generously rub the seasoning mixture all over the pork tenderloin, making sure to cover all surfaces. Press the seasoning into the meat so it sticks well.
3. **Optional: Dijon Mustard:** If using Dijon mustard, brush it evenly over the seasoned tenderloin. This adds a tangy and flavorful layer.

**Step 4: Wrap with Bacon**

1. **Lay Out Bacon Strips:** Lay out the bacon strips on a cutting board, slightly overlapping each other.
2. **Wrap the Tenderloin:** Place the seasoned pork tenderloin on top of the bacon strips. Begin wrapping the bacon around the tenderloin, overlapping each strip to ensure complete coverage. Secure the ends of the bacon with toothpicks or kitchen twine to prevent them from unraveling during cooking.

**Step 5: Sear the Pork Tenderloin**

1. **Heat Skillet:** Heat a cast iron skillet or oven-safe pan over medium-high heat. Add a tablespoon of olive oil to the skillet.
2. **Sear the Tenderloin:** Once the skillet is hot, carefully place the bacon wrapped pork tenderloin in the skillet. Sear on all sides for 2-3 minutes per side, until the bacon is golden brown and crispy. This step helps to lock in the juices and adds flavor.

**Step 6: Bake the Pork Tenderloin**

1. **Transfer to Oven:** Transfer the skillet to a preheated oven at 400°F (200°C). If you don’t have an oven-safe skillet, transfer the tenderloin to a baking sheet lined with parchment paper.
2. **Bake to Temperature:** Bake for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Use a meat thermometer to check the temperature. Insert the thermometer into the thickest part of the tenderloin, avoiding the bacon.
3. **Optional: Glaze:** During the last 5 minutes of cooking, you can brush the tenderloin with maple syrup or brown sugar for a touch of sweetness and caramelization. This will create a beautiful glaze on the bacon.

**Step 7: Rest the Pork Tenderloin**

1. **Remove from Oven:** Remove the skillet from the oven and transfer the bacon wrapped pork tenderloin to a cutting board.
2. **Tent with Foil:** Tent the tenderloin loosely with aluminum foil. This allows the juices to redistribute, resulting in a more tender and flavorful result.
3. **Rest for 10 Minutes:** Let the tenderloin rest for at least 10 minutes before slicing.

**Step 8: Slice and Serve**

1. **Remove Toothpicks:** Before slicing, remove the toothpicks or kitchen twine from the tenderloin.
2. **Slice the Tenderloin:** Use a sharp knife to slice the tenderloin into ½-inch thick medallions.
3. **Serve Immediately:** Serve the bacon wrapped pork tenderloin immediately. It’s delicious with roasted vegetables, mashed potatoes, rice, or a simple salad.

Tips for Success:

* **Don’t Overcook:** Pork tenderloin is best when cooked to medium-rare or medium. Overcooking will result in a dry and tough tenderloin. Use a meat thermometer to ensure accurate cooking.
* **Use Thinly Sliced Bacon:** Thinly sliced bacon will crisp up better than thick-cut bacon. If using thick-cut bacon, you may need to increase the cooking time.
* **Secure the Bacon Well:** Use toothpicks or kitchen twine to secure the bacon to the tenderloin. This will prevent it from unraveling during cooking.
* **Sear for Flavor:** Searing the tenderloin before baking adds a delicious crust and helps to lock in the juices.
* **Rest Before Slicing:** Resting the tenderloin allows the juices to redistribute, resulting in a more tender and flavorful result. Don’t skip this step!
* **Experiment with Seasonings:** Feel free to experiment with different seasonings to customize the flavor of your bacon wrapped pork tenderloin. Try adding a pinch of red pepper flakes for heat, or using different herbs like sage or oregano.
* **Consider a Marinade:** For an even more flavorful tenderloin, consider marinating it for a few hours before wrapping it with bacon. A simple marinade of olive oil, garlic, lemon juice, and herbs works well.
* **Pair with the Right Sides:** The right side dishes can elevate your bacon wrapped pork tenderloin to a whole new level. Roasted vegetables like Brussels sprouts, carrots, or asparagus are excellent choices. Creamy mashed potatoes or a flavorful rice pilaf also complement the pork perfectly.

Variations:

* **Brown Sugar Glazed:** For a sweeter flavor, brush the tenderloin with a mixture of brown sugar, Dijon mustard, and Worcestershire sauce during the last few minutes of cooking.
* **Maple Glazed:** Similar to the brown sugar glaze, use maple syrup instead for a more subtle sweetness.
* **Spicy:** Add a pinch of red pepper flakes to the seasoning mixture for a touch of heat.
* **Herb Crusted:** Before wrapping with bacon, coat the tenderloin with a mixture of breadcrumbs, herbs, and Parmesan cheese.
* **Stuffed Tenderloin:** For a more elaborate dish, slice the tenderloin lengthwise and stuff it with a mixture of cheese, vegetables, and herbs before wrapping with bacon.

Serving Suggestions:

* **Roasted Vegetables:** A medley of roasted vegetables like Brussels sprouts, carrots, and potatoes is a classic pairing.
* **Mashed Potatoes:** Creamy mashed potatoes are a comforting and satisfying side dish.
* **Rice Pilaf:** A flavorful rice pilaf adds a touch of elegance to the meal.
* **Green Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich pork.
* **Asparagus:** Grilled or roasted asparagus is a healthy and delicious side dish.
* **Sweet Potato Fries:** For a more casual meal, serve the tenderloin with sweet potato fries.
* **Corn on the Cob:** In the summer, corn on the cob is a perfect accompaniment.

Make Ahead Tips:

* **Seasoning:** The seasoning mixture can be prepared ahead of time and stored in an airtight container.
* **Wrapping:** The tenderloin can be seasoned and wrapped with bacon up to 24 hours in advance. Store it in the refrigerator until ready to cook.
* **Marinating:** If marinating the tenderloin, do so for at least 2 hours or up to 24 hours in advance.

Storage and Reheating:

* **Storage:** Leftover bacon wrapped pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the tenderloin in the oven at 350°F (175°C) until heated through. You can also reheat it in the microwave, but be careful not to overcook it.

Nutritional Information (Approximate):

* Calories: Approximately 400-500 per serving (depending on serving size and ingredients).
* Protein: 40-50 grams.
* Fat: 20-30 grams.
* Carbohydrates: 5-10 grams.

**Note:** This is an estimate and may vary based on specific ingredients and preparation methods.

Conclusion:

Bacon wrapped pork tenderloin is a guaranteed crowd-pleaser that is surprisingly easy to make. With a few simple steps and readily available ingredients, you can create a dish that is both elegant and satisfying. The combination of tender pork and crispy bacon is simply irresistible. So, gather your ingredients, follow these instructions, and prepare to impress your family and friends with this culinary masterpiece! Enjoy!

FAQs:

**Q: Can I use thick-cut bacon?**
A: Yes, you can use thick-cut bacon, but it may take longer to crisp up. You may also need to use more toothpicks or kitchen twine to secure it to the tenderloin.

**Q: Can I use a different cut of pork?**
A: While this recipe is specifically designed for pork tenderloin, you could potentially use pork loin, but the cooking time will need to be adjusted significantly. Pork loin is a larger, less tender cut of meat, so it will require a longer cooking time and may not be as juicy.

**Q: Can I grill the bacon wrapped pork tenderloin?**
A: Yes, you can grill it! Preheat your grill to medium-high heat. Grill the tenderloin for about 15-20 minutes, rotating it every few minutes to ensure even cooking. Use a meat thermometer to check the internal temperature and make sure the pork reaches 145°F (63°C).

**Q: What if my bacon isn’t crisping up?**
A: Make sure you’re using thinly sliced bacon. Also, ensure that your skillet is hot enough when searing the tenderloin. If the bacon still isn’t crisping up in the oven, you can try broiling it for the last few minutes, but keep a close eye on it to prevent burning.

**Q: Can I add vegetables to the skillet while baking?**
A: Absolutely! Adding vegetables like potatoes, carrots, or onions to the skillet during the last 20-30 minutes of baking is a great way to create a complete one-pan meal.

**Q: What wine pairs well with bacon wrapped pork tenderloin?**
A: A medium-bodied red wine like Pinot Noir or a dry Rosé would pair well with this dish. The fruitiness of the wine complements the savory flavors of the pork and bacon.

**Q: Can I freeze cooked bacon wrapped pork tenderloin?**
A: Yes, you can freeze it. Allow the tenderloin to cool completely before wrapping it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

**Q: Is it necessary to sear the pork tenderloin before baking?**
A: While it’s not strictly necessary, searing the tenderloin adds a significant amount of flavor and helps to lock in the juices. It also helps the bacon to crisp up nicely.

**Q: Can I use different herbs and spices?**
A: Absolutely! Feel free to experiment with different herbs and spices to customize the flavor of your bacon wrapped pork tenderloin. Some other good options include garlic powder, onion powder, dried sage, dried oregano, or a pinch of red pepper flakes for heat.

**Q: How do I prevent the bacon from burning?**
A: To prevent the bacon from burning, make sure the oven temperature is not too high. Also, you can tent the tenderloin loosely with aluminum foil during the last few minutes of cooking to protect the bacon from direct heat.

This recipe for Bacon Wrapped Pork Tenderloin is a delicious and impressive dish that is perfect for any occasion. Enjoy!