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Oven Baked Bacon Wrapped Pork Tenderloin

Bacon-wrapped pork tenderloin or fillet with thyme and white pepper is a delicious, quick and stupidly easy centrepiece for a meal.

This dish takes around 10 minutes to prepare and will cook in 20 minutes, bolt-on 10 minutes for resting and you have pretty much the quickest roast pork dish you can make.

Oven Baked bacon wrapped pork tenderloin, crushed roasted potatoes, braised chicory and peas.

Bacon Wrapped Pork Fillet

I love pork tenderloin or fillet, it is true that it is not blessed with an enormous amount of flavour. But it is very lean, it cooks quickly and it is endlessly versatile.

It’s the classic cut for pork medallions and I use it in this way for my pork and camembert, pork with prunes and pork tenderloin with plum sauce recipes.

It takes to marinades really well, I use it in my char siu pork tenderloin, honey and miso pork tenderloin and sweet and sour pork tenderloin roast.

Last but not least it makes for a great quick roast as I do in my roasted pork tenderloin with apricots or pork fillet with apple puree recipes.

My latest recipe sticks with the “quick roast” vibe. It combines a little fresh thyme and white pepper, then I wrap the pork tenderloin in streaky bacon before baking it in the oven.

It’s gloriously quick too! This dish will go from your fridge to your table in around 40 minutes, and that includes preparation and resting.

Overhead close-up bacon wrapped pork tenderloin, crushed roasted potatoes, braised chicory and peas.

Frequently Asked Questions

What temperature should pork tenderloin or fillet be cooked to?

As far as I am concerned, pork tenderloin benefits from being cooked until it is a little “pink” in the centre. Not beef, duck or lamb pink, but it is a very lean meat and can dry out if overcooked.

As a result, I aim for an internal temperature of 62-63°C or 145°F. Factoring in a resting time I remove from the oven when the internal temperature reaches 57-58°C or 135°F.

However, I have stressed many times that your preferences as to how you like your meat cooked should override my preferences and you should cook it accordingly.

Do I have to use a meat thermometer?

No, but if you want meat cooked consistently and accurately then it is your best friend in the kitchen!

What temperatures represent different levels of “doneness” for pork tenderloin?

The temperatures below represent the target temperatures at roasting. You will need to remove the meat from the oven below this temperature (4-5°C) as the meat will continue to cook while resting.

  • Medium rare: 62-63°C or 145°F
  • Medium: 65-66°C or 150°F
  • Medium well: 68-69°C or 155°F
  • Well done: 71-72°C or 160°F

What is streaky bacon?

This question gets asked all of the time by visitors to my site from the US and Canada. Streak bacon here in the UK is what you guys call bacon, it is cut from the belly and contains lots of fat.

Bacon here in the UK tends to default to back bacon, cut from the loin, which you guys apparently call Canadian bacon.

Close-up bacon wrapped pork tenderloin, crushed roasted potatoes, braised chicory and peas.

Serving Suggestions

I’ve served this simple bacon-wrapped pork tenderloin with my braised white chicory recipe and some crushed roasted new potatoes and garden in these pictures.

They perfectly complement the tender and moist roast pork and the smokey almost sweet flavour of the bacon.

You can even cook the potatoes on the same tray as the pork. You just need to get them started before you start preparing the pork.

Other potato dishes that work equally well include my Parmentier potatoes and, of course, some classic roast potatoes.

If you wanted a sauce I would avoid a “gravy” which would mask the subtle flavours! Instead, opt for some Bramley apple sauce, a classic side for pork.

Other greens that work well with this recipe include simple buttered cabbage or some simply cooked asparagus.

If you are looking for something a little different, how about petits pois a la Francaise or my braised cavolo nero recipes.

Overhead bacon wrapped pork tenderloin, crushed roasted potatoes, braised chicory and peas.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

  • Oven.
  • Roasting tray.
  • Kitchen tongs.
  • A quick read meat thermometer, this is optional but recommended.
  • Chopping board.
  • Kitchen knife.
  • Kitchen foil.
Bacon wrapped pork tenderloin, crushed roasted potatoes, braised chicory and peas.
Yield: 2 Servings

Bacon Wrapped Pork Tenderloin or Fillet Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 10 minutes
Total Time: 40 minutes

This simple oven-baked or roasted bacon-wrapped pork tenderloin recipe is gloriously quick and utterly delicious, it takes around 20 minutes or so to cook, 10 minutes to prepare and 5-10 minutes resting time.

Ingredients

  • 350-400g (12-14oz) Pork Tenderloin
  • 2 Sprigs Fresh Thyme or 1 Tsp Dried Thyme
  • 1 Generous Pinch White Pepper
  • 100-150g (8-10 Rashers) Smoked Streaky Bacon
  • Coarse Sea Salt to Finish

Instructions

  1. Trim any excess silverskin from the pork, use a paring knife, slide it underneath the silverskin and take it off little by little.
  2. Pick the fresh thyme from the stems and mix the leaves with a generous pinch of white pepper, then season the prepared pork evenly with this mix.
  3. Preheat your oven to 200°C or 390°F with a nonstick baking tray in it, it is important that you use a hot baking tray because this will seal the base of the bacon when it cooks.
  4. If your bacon is quite thick use the side of a large kitchen knife to thin it out. Do this by placing the bacon on a chopping board and using a "stroking" motion press the bacon until it is a little thinner.
  5. Wrap the seasoned pork with the bacon ensuring that all of the joins are on the same side of the bacon.
  6. Place the wrapped tenderloin on the baking tray and cook at 200°C or 390°F for 20-22 minutes or until the internal temperature reaches 57-58°C or 135°F *SEE NOTE*. Then remove and rest tented under foil for 5-10 minutes, then carve and serve.

Notes

This recipe will deliver pork cooked medium rare-medium, if you want your meat cooked more please see the frequently asked questions section for other internal cooking temperatures.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 647Total Fat: 34gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 220mgSodium: 1377mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 78g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Brian Jones

Thursday 25th of October 2018

Thank you.

Brian Jones

Thursday 25th of October 2018

Thank you!

Veena Azmanov

Monday 22nd of October 2018

Everything about this recipe seems so delicious. I'm surely making it this weekend for family. Love the idea of wrapping pork tenderloin with bacon

Brian Jones

Thursday 25th of October 2018

Thanks Veena. Enjoy!

Ellen

Monday 22nd of October 2018

My family would love this dish. It's perfect for any special occasion.

Brian Jones

Thursday 25th of October 2018

And easy enough for any occasion :)

Claudia Lamascolo

Monday 22nd of October 2018

I love the way these photos jump out at me I sure just want to take that wrapped pork and eat it right now it looks juicy and fantastic!

Brian Jones

Thursday 25th of October 2018

Thanks Claudia, it is very tasty indeed!

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