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Bacon-Wrapped Pork Tenderloin

 

Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.

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Ingredients

4 SERVINGS

4

garlic cloves, plus 2 whole heads

5

sprigs rosemary

1

tablespoon fennel seeds

teaspoons kosher salt

2

tablespoons extra-virgin olive oil, divided

Freshly ground black pepper

1 1½

-pound pork tenderloin

4

slices bacon

Steps

1.

Preheat oven to 425°. Peel and finely chop 4 garlic cloves. Cut 2 whole heads of garlic in half crosswise. Strip leaves off 1 rosemary sprig, discard stem, and finely chop leaves. Finely chop 1 Tbsp. fennel seeds.

2.

Mix chopped garlicchopped rosemarychopped fennel seedssalt, and 1 Tbsp. oil in a small bowl; season with pepper.

3.

Rub garlic mixture all over 1½ lb. pork tenderloin on a rimmed baking sheet (if you have time to do this in the morning, great; chill pork until dinner).

4.

Scatter remaining 4 rosemary sprigs in a large baking dish and set tenderloin on top. Wrap 4 bacon slices around tenderloin, tucking ends underneath so bacon stays put.

5.

Nestle halved heads of garlic around tenderloin and drizzle with remaining 1 Tbsp. oil.

6.

Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 30–40 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.

7.

Do Ahead: Pork can be rubbed with garlic mixture 1 day ahead. Cover and chill.



Reviews (8)

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  • This was perfect. So easy and I’ve never been able to make a tenderloin so moist! The temp read almost 150 when I took it out and was worried it would be overdone but it was perfectly pink when I cut into it. I didn’t read closely and used all my rosemary in the rub, but no regrets. Rather than the heads of garlic I had brussel sprouts cook on the pan with the pork and honestly they were the best Brussels I’ve ever had. Super crispy on the outside but absorbed some of the meat juices and were soft on the inside. So so good. Will be making many more times.

    • CALI

    • CHICAGO

    • 12/19/2020

  • Really enjoyed this! I put it on a sheet tray surrounded by cubed squash + olive oil + salt + pepper which roasted in the same amount of time and was delicious.

    • ANONYMOUS

    • RICHMOND, VA

    • 4/10/2020

  • You need to make this!!!!! It is just so, so delicious! I made this for a second time tonight and I was reminded again of how good it is. Definitely my favorite dinner recipe right now! Never underestimate the power of roasted garlic = Best touch. I serve it with crispy baby potatoes, garlicky sautéed green beans and sautéed spinach.

    • ANONYMOUS

    • BOSTON

    • 11/20/2019

  • Absolultely delicious, smelled amazing in the oven. I didn't realize that a pork tenderloin comes in two pieces, and I really struggled to wrap the bacon around it. The bacon shrunk a lot in the oven and got fairly crispy, so even though it was maybe not the best looking, it still tasted great. I left it in for the full 40 minutes since I don't have a thermometer and didn't want to risk it, and it was mostly cooked through, with some pink in the middle in the thickest part. In hindsight would have done just 30.

    • ANONYMOUS

    • COLUMBIA, SC

    • 8/26/2019

  • Made this for dinner last night! Super easy and delicious. I always precook my bacon because I find it does not crisp up enough in the oven. Would highly recommend this super easy weeknight friendly meal!

    • TORIANNENH

    • NEW HAMPSHIRE

    • 11/14/2018

  • Very tasty weeknight meal! Didn't put in quite as much garlic as the recipe calls for. Put it in a larger baking dish along with Yukon gold potatoes and it makes a perfect meal.

    • FABSCOPE

    • OTTAWA

    • 11/13/2018

  • Never had pork tenderloin this juicy before! Pork on pork goodness! Used pre-roasted garlic in the rub

    • ANONYMOUS

    • HUMBOLDT COUNTY, CA

    • 1/6/2018

  • Simple good recipe I use pancetta instead of bacon came out great delicious

    • PIZZAPIZZA

    • SPRINGFIELD MASS

    • 12/31/2017


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