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.

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.

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.

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 peas 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.

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.