Bacon-Wrapped Pork Tenderloin

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Rest Time: 10 minutes
Total Time: 55–60 minutes
Servings: 6

Ingredients

• 1 pork tenderloin (1½–2 pounds/680–900 g), trimmed
• 8–10 slices bacon
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried Italian seasoning
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons Dijon mustard (optional)
• 1 tablespoon brown sugar (optional, for caramelization)
• 1 tablespoon chopped fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet or roasting pan with foil and place a wire rack on top if available.
2. Pat the pork tenderloin dry with paper towels.
3. In a small bowl, combine the garlic powder, onion powder, smoked paprika, Italian seasoning, thyme, salt, and black pepper.
4. Rub the pork tenderloin with olive oil, then coat evenly with the seasoning mixture. If using Dijon mustard, spread a thin layer over the pork before adding the seasoning.
5. Wrap the bacon slices around the pork, slightly overlapping each slice. Tuck the ends underneath or secure them with toothpicks if needed.
6. Sprinkle the brown sugar over the bacon, if using.
7. Place the wrapped tenderloin on the prepared rack.
8. Roast for 30–35 minutes, or until the bacon is crisp and the pork reaches an internal temperature of 145°F (63°C).
9. For extra-crispy bacon, broil for 2–3 minutes, watching carefully to prevent burning.
10. Remove from the oven and let the pork rest for 10 minutes before slicing.
11. Garnish with chopped fresh parsley and serve.

Serving Suggestions

• Garlic mashed potatoes
• Roasted baby potatoes
• Honey-glazed carrots
• Roasted asparagus or green beans
• Caesar salad
• Dinner rolls

Tips

• Use regular-cut bacon rather than thick-cut bacon so it crisps more easily.
• Secure the bacon with toothpicks if it starts to loosen during cooking.
• Let the pork rest before slicing to keep it juicy.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.