Bacon-Wrapped Pork Tenderloin

Name: Bacon-Wrapped Pork Tenderloin
Prep time: 5 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Western
Ingredients: 8–10 slices streaky bacon, long enough to wrap around the pork 1 1/2 times; 1 lb (500 g) pork tenderloin, 500 g, at room temperature; salt and pepper, to taste; 1 tbsp olive oil; 2 tbsp honey, or maple syrup; honey works better because it is thicker

Honey-glazed bacon-wrapped pork tenderloin in a skillet. — A glossy bacon-wrapped tenderloin in its skillet.

Pork tenderloin wrapped in streaky bacon, glazed with honey and roasted until juicy. Serve it sliced with the pan juices.

By Cookin' KitchenOctober 18, 2026

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Total: 40 minutes
Servings: 4 servings

Prep: 5 minutes
Cook: 30 minutes
Rest: 5 minutes
Total: 40 minutes
Servings: 4

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Recipe

Bacon-Wrapped Pork Tenderloin

Pork tenderloin wrapped in streaky bacon, glazed with honey and roasted until juicy. Serve it sliced with the pan juices.

Cookin' · https://cookin.club/recipes/bacon-wrapped-pork-tenderloin

Prep: 5 minutes
Cook: 30 minutes
Rest: 5 minutes
Total: 40 minutes
Servings: 4

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Ingredients

4 servings

For 4 servings

8–10 slices streaky bacon, long enough to wrap around the pork 1 1/2 times
1 lb (500 g) pork tenderloin, 500 g, at room temperature
salt and pepper, to taste
1 tbsp olive oil
2 tbsp honey, or maple syrup; honey works better because it is thicker

Instructions

Step 1: Preheat the oven to 200°C / 390°F (180°C fan).
Step 2: Lay the bacon strips vertically on a board, slightly overlapping. Use enough bacon to wrap the length of the pork.
Step 3: Season the pork with salt and pepper. Tuck the thin end of the fillet under so the pork is roughly the same thickness from end to end.
Step 4: Heat the oil in an ovenproof skillet over high heat. Sear the pork on all sides until nicely browned; it does not need to cook through yet. Turn off the heat, remove the pork and let it cool enough to handle.
Step 5: Place the pork on the arranged bacon at the end closest to you. Use a long knife to lift the bacon under the pork and roll the pork so the bacon wraps around the fillet. Finish with the bacon seam side down.
Step 6: Use the knife to transfer the wrapped pork back into the skillet. Drizzle with honey and brush all over.
Step 7: Transfer the skillet to the oven and roast for 25 minutes, until the pork reaches an internal temperature of 65°C / 149°F. At the 20-minute mark, baste with the pan juices, mopping up plenty of the honey and juices pooled in the pan.
Step 8: Remove from the oven and let the pork rest for 5 minutes. Baste once more just before serving. Cut into thick slices and serve with the remaining pan juices.

Notes

If the tenderloin has a thin, transparent silver skin, trim it before cooking. Trimming excess fat is optional.

For make-ahead prep, wrap the pork in bacon and refrigerate it. Take it out of the refrigerator 1 hour before cooking, then add the honey and roast.

For pork with no pink centre, the accompanying notes suggest cooking to about 68°C / 155°F, roughly 3 minutes longer than the stated medium-doneness target.

Nutrition per serving

Calories: 511 kcal
Fat: 29 g
Saturated fat: 8.9 g
Carbohydrates: 9.4 g
Sugar: 8.6 g
Protein: 51 g
Sodium: 1,227 mg
Cholesterol: 146 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

Sear pork tenderloin, wrap it in overlapping strips of streaky bacon, then glaze with honey and roast. Basting with the pan juices helps give the bacon a glossy, deeply browned finish.

Slices of bacon-wrapped pork tenderloin served with mashed potatoes and greens. — Sliced bacon-wrapped pork with mashed potatoes and greens.

Bacon-Wrapped Pork Tenderloin