Bake in the preheated oven for 25 to 35 minutes, depending on the thickness of your tenderloin, until the internal temperature reaches 140°F to 145°F (60°C to 63°C) in the center. Start checking around the 22-minute mark so you don’t overcook it.
Bacon wrapped pork tenderloin roasting in the oven
If the bacon isn’t as crisp as you’d like once the pork is done, switch the oven to broil and broil for 2 to 4 minutes, watching very closely so it doesn’t burn. You want the bacon to be golden brown and sizzling.
Remove the baking sheet from the oven and let the pork rest, loosely tented with foil, for 5 to 10 minutes. This lets the juices settle so the meat stays moist when you slice it.
Slice the tenderloin into 1/2- to 1-inch thick medallions, cutting straight through the bacon so each piece has a crispy bacon wrap. Serve right off the foil-lined baking sheet or transfer to a platter, spooning any pan juices over the top.
Sliced bacon wrapped pork tenderloin on a platter with pan juices
Variations & Tips
If you like a little sweetness with your savory, brush the bacon lightly with maple syrup or honey during the last 5 to 10 minutes of baking (this technically adds a 4th ingredient, but it’s a fun twist for special nights). For a slight kick, choose a seasoned salt with chili or cayenne, or sprinkle a pinch of crushed red pepper over the pork before wrapping it in bacon. You can also swap regular seasoned salt for a smoky BBQ-style rub to mimic that grilled flavor while still using the oven.
If your tenderloin is on the thinner side, fold the skinny tail end under itself before wrapping so it cooks more evenly. For meal prep, you can season and wrap the pork in bacon the night before; keep it tightly covered in the fridge and just pop it onto the foil-lined sheet when you’re ready to bake. Leftovers reheat best sliced and warmed gently in a covered skillet over low heat so the bacon stays somewhat crisp and the pork doesn’t dry out.
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