Bacon Wrapped Pork Tenderloin

The bacon flavors the pork so well that there are no other ingredients necessary, not even salt and pepper.  I served this with a little balsamic vinegar reduction, but it can easily stand on its own.  Be sure to let it rest before slicing with a sharp knife.  The days of overcooked, dry pork are over.  It’s perfectly acceptable and desirable for a piece of pork to have a little rosy pinkness in the center.

  • 7-8 slices of thick cut bacon
  • 1 pork tenderloin
  • 1 C. chicken broth
  • 1/4 C. balsamic vinegar
  • salt and pepper

Place the pork tenderloin on a cutting board.  Starting at one end, wrap the tenderloin in bacon, overlapping the strips a little bit. Try to keep the seams on the bottom of the tenderloin.

Use kitchen twine to tie the tenderloin nice and tight.  Brown on all sides in a hot, ovenproof skillet, about 10-12 minutes.


Heat the oven to 400 degrees.  Place the pan with the tenderloin into the oven and continue cooking for 12-15 minutes.  Remove from the oven and let the tenderloin rest in the pan.  The juices will accumulate in the bottom of the pan.  After about ten minutes, remove the tenderloin to a cutting board.  Heat the skillet with the pan juices and add the broth and vinegar.  Heat to boiling and boil for about 10 minutes, or until reduced by about 1/2.  Taste the sauce and adjust seasoning with salt and pepper.  Remove the twine from the tenderloin with scissors.  Slice the tenderloin into 1/2 inch slices and serve with the vinegar reduction sauce.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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2 Responses to Bacon Wrapped Pork Tenderloin

  1. Brennan says:

    even better than smokies forever (aka swine on swine action!)

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