Bacon Wrapped Pork Tenderloin
One of the easiest, fancy meals you can make. Just 4 ingredients and so easy to make! You don't even need to tie the pork with twine, the bacon stays on perfectly! ! Dried out roast pork tenderloin is a notorious problem because it has almost no fat. By wrapping it in bacon, it not only protects the pork but the bacon juices bastes the pork, helping it stay nice and juicy.
- 8 to 10 slices of streaky bacon, long enough to wrap around the pork 1 1/2 times.
- 1 lb / 500g pork tenderloin, at room temperature
- Salt and pepper
- 1 tbsp olive oil
- 2 tbsp honey or maple syrup - I prefer honey because it is thicker which creates a better glaze
- Preheat oven to 180C/350F (fan forced / convection) / 200C/390F (normal oven)
- 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 25to 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.