Bacon Wrapped Pork Tenderloin

By á-43751

Sheila

Ingredients

• 8 to 10 slices of streaky bacon, long enough to wrap around the pork 1 1/2 times.
• 1 lb. pork tenderloin, at room temperature
• Salt and pepper
• 1 T. olive oil
• 2 T. honey (or maple syrup - I prefer honey because it is thicker which creates a better glaze)

Preparation

Step 1

Preheat oven to 350º.

Lay the bacon next to each other on a cutting board, slightly overlapping (per photo below). The width of the bacon should be enough to wrap the length of the pork.

Season the pork with salt and pepper. Tuck the thin end under so the length of the pork is roughly the same thickness.

Heat the oil in an oven proof skillet over high heat.

Sear the pork on all sides until nicely browned.

Place pork on the bacon. Use a knife to help keep the bacon together and roll the pork up, finishing with the seam side down.
Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.

Roast for 25-30 minutes (Note 1), basting once or twice with the pan juices, mopping up plenty of the honey pooled at the base of the pork.
Remove from oven and baste again. Let it rest for 5 minutes. Baste once more just before serving.

To serve, cut into thick slices.

Pork tenderloin is an extremely lean cut of meat. So you really need to be careful not to overcook it. Remember, the pork will continue to cook while resting. As long as your oven is not super weak, 25 minutes at 350º for a 1 lb. piece of pork tenderloin is the perfect roasting time. 25 minutes might not seem like long, but remember you are also searing the pork which starts the cooking process!

Can add chipotle powder to the glaze if you want a little spice.