This may come as a surprise, especially coming from a food blogger, who is about to share a recipe for Bacon Wrapped Pork Tenderloin, but I had my first piece of bacon just a few years back. I’ve never been a big fan of pork products to begin with (I was an awfully picky child… sorry mom!) and swore it off all together after a trip to Switzerland where I couldn’t find anything that didn’t have pork/bacon/ham/sausage in it. But a few years ago, I finally started going back to eating pork, starting with bacon. And I’ve never looked back. Although I’m still not fully into pork yet, I have finally incorporated it slightly into my repertoire.
Hatfield Quality Meats contacted me last week to see if I’d be interested in trying some of their products. At first I was a bit wary but this was my chance to finally work with pork products and perhaps even like it! So I thought I’d jump in head first with a bacon-wrapped pork tenderloin!
Hatfield’s pork products include bacon, tenderloin (marinated and regular), ham steaks and sausage and can be found at your local grocery store. I was sent a boneless pork loin filet, which has no MSG added and is gluten free, as well as thick cut hardwood smoked bacon, both of which I used in this recipe.
Ingredients (get all ingredients here):
Pork:
1 (2-lb.) pork tenderloin
1 tablespoon steak seasoning (recipe below)
6-8 bacon slices
Fresh parsley, for garnish
Steak seasoning:
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
Preheat your oven to 425 degrees. To make, first combine all the ingredients for the steak seasoning in a bowl.
Mix to combine. If you’d prefer, you can use a store bought steak seasoning.
Sprinkle 1 tablespoon steak seasoning over the pork.
Place the pork on a lightly greased wire rack which has been placed in an aluminum foil-lined roasting pan.
Wrap the bacon slices around the pork, having the end pieces underneath the pork to secure them in place. (you can use wooden picks as well if you’d like).
Bake at 425 degrees for 40 minutes, or until a meat thermometer inserted into the middle registers 155 degrees.
Turn the broiler on and broil for 3-5 minutes or until the bacon is crisp. Be careful to stay in the kitchen and watch this, the bacon can burn in a matter of seconds.
Remove from the oven, cover with foil, and allow to rest for 10 minutes. Garnish with parsley if desired.
Slice and serve. (I served mine with green beans and a baked potato).
I love how simple this meal is.
You can have this beautiful tenderloin ready and made in an hour.
A serving size is about 1/4 lb so this can easily serve 4 people.
Kaitlin @ I Can Cook That
A simple dinner recipe that's sure to be a favorite with all of the bacon lovers in your life!
Print Recipe Pin Recipe
Prep Time 20 minutesmins
Cook Time 45 minutesmins
Resting Time 10 minutesmins
Total Time 1 hourhr15 minutesmins
Course Main Course
Servings 4servings
Ingredients
Pork:
12-lb. pork tenderloin
1tablespoonsteak seasoningrecipe below
6-8bacon slices
Parsleyfor garnish
Seasoning:
1teaspoonsalt
1teaspoonpepper
1teaspoononion powder
1teaspoonsmoked paprika
1teaspoondried rosemary
1teaspoondried sage
1teaspoondried thyme
Instructions
Preheat your oven to 425 degrees.
To make, first combine all the ingredients for the seasoning in a bowl.
Mix to combine. If you’d prefer, you can use a store-bought steak seasoning.
Sprinkle 1 tablespoon seasoning over the pork.
Place the pork on a lightly greased wire rack which has been placed in an aluminum foil-lined roasting pan.
Wrap the bacon slices around the pork, having the end pieces underneath the pork to secure them in place. (you can use wooden picks as well if you’d like).
Bake at 425 degrees for 40 minutes, or until a meat thermometer inserted into the middle registers 155 degrees.
Turn the broiler on and broil for 3-5 minutes or until the bacon is crisp. Be careful to stay in the kitchen and watch this, the bacon can burn in a matter of seconds.
Remove from the oven, cover with foil, and allow to rest for 10 minutes. Garnish with parsley if desired.
Slice and serve.
Notes
If you make this recipe, share a photo on Instagram and tag me@icancookthat!
Keyword Bacon, Main Course, Pork Tenderloin, Weeknight Dinner
Baking pork tenderloin at 400 degrees F can take anywhere from 15-25 minutes depending on the desired temperature, exact size and thickness of your pork tenderloin.
The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.
The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.
Does pork tenderloin get more tender the longer you cook it? Quite the opposite, actually! Pork tenderloin should be cooked quickly and then left to rest to ensure it stays tender.
Cooking a pork loin at 400°F will give a nice crust and cook it faster, reducing the risk of drying out.If using 350°F, cooking will take longer but be gentler, helping retain moisture.
From oven oven-roasting to grilling, here's a quick guide to cooking times: How long to cook pork tenderloin in oven at 350°F: Placed in a baking dish and cooked uncovered, a pork tenderloin will take around 20-27 minutes at 350°F.
At around 2 hours, your pork chops will be cooked through (145°F) and have a texture similar to chicken breast — tender, but firm. Between 3 to 6 hours, the chops will have a texture closer to pulled pork; it will be easy to cut with a fork and will pull easily from the bone.
Preheat oven to 275 degrees F. If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat. Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side. Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours.
Another good tip is to keep an eye on the juices of the meat as you're preparing it. If the liquid is clear, the meat is probably fully cooked. A little pinkness to the pork will leave the meat juicy and tender, as long as it has hit that ideal 145 degrees Fahrenheit.
For each method, I lightly oiled a marinated pork tenderloin, cooked it to an internal temperature of 145°, and allowed it to rest for five minutes before slicing.
Once the pork loin roast reaches 145°F on an instant-read thermometer, remove it from the oven, and let it rest on a cutting board for 20 minutes. This gives the meat time to reabsorb all its juices. You can also brine the pork before you cook it, which ensures the meat stays tender, juicy, and well-seasoned.
While pork loin offers a larger size, robust flavor, and versatility in cooking methods, pork tenderloin boasts tenderness, lean meat, and a milder taste. By choosing the appropriate cut and applying suitable cooking techniques, you can create mouthwatering dishes that highlight the best qualities of each cut.
Since pork loin is a larger cut of meat, it will need a longer cook time in the oven. I would still wrap it in foil to prevent the outside from getting too brown and it would need to cook in the oven for 60-75 minutes at 400 degrees F until the internal temperature reaches 145 degrees F.
If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.
Preheat the oven to 400 degrees F. Drizzle the oil over the pork and sprinkle liberally with salt and pepper. Transfer the pork to a rack over a heavy-bottomed roasting pan. Roast the pork until a meat thermometer inserted into the thickest part of the loin reads 140 degrees F, about 1 hour.
Aidells calls medium (140 to 145°F) the ideal range for lean pork tenderloin, loin cuts and leg roasts. The end result promises to be tender, juicy and most important – safe to eat.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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