Bacon Wrapped Pork Tenderloin or Fillet Recipe
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.
Servings 2 Servings
Calories 647kcal
Ingredients
- 350-400 g Pork Tenderloin (Fillet) 12-14oz
- 2 Sprigs Fresh Thyme (or 1 teaspoon rried thyme)
- 1 Pinch White Pepper
- 8-10 Rashers Smoked Streaky Bacon 100-150g
- Coarse Sea Salt (to finish)
Instructions
- Trim any excess silverskin from the pork. Use a paring knife, slide it underneath the silverskin and take it off little by little.
- 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.
- Preheat your oven to 200°C or 390°F with a heavy 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.
- 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, pressing the bacon until it is a little thinner.
- Wrap the seasoned pork with the bacon, ensuring that all of the joins are on the same side of the bacon.
- 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
Serving: 1 | Calories: 647kcal | Carbohydrates: 2g | Protein: 78g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 20g | Cholesterol: 220mg | Sodium: 1377mg
