Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and place a wire rack on top if you have one. If you don’t have a rack, you can bake the tenderloin directly on the foil-lined sheet.
Foil-lined baking sheet with wire rack ready for pork tenderloin
Pat the pork tenderloin dry with paper towels. This helps the seasoning stick and keeps everything from steaming instead of roasting.
Sprinkle the seasoned salt or all-purpose grill seasoning evenly all over the pork, rolling it around so every side is well coated. Use your hands to gently press the seasoning into the meat.
On a clean surface or cutting board, lay the bacon slices slightly overlapping in a row, wide enough to wrap around the tenderloin. The strips should form a rectangle that’s about the same length as the pork.
Bacon strips overlapped on a cutting board for wrapping pork
Place the seasoned pork tenderloin across the bacon near one edge. Roll the tenderloin up in the bacon, pulling each slice snugly around the pork so it’s wrapped in a tight, even layer. If the ends of the bacon are loose, tuck them underneath or secure with toothpicks.
Transfer the bacon-wrapped tenderloin to the prepared baking sheet, seam side down. If you’re not using a rack, make sure it’s centered so the bacon has room to crisp around the edges.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
