Just sear the pork, then roll up in bacon, drizzle with honey and bake.
Its easy as one-two-three (four)!
You literally just sear the pork, wrap in bacon, brush with honey and then roast.
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(I wish more recipes were this quick and easy to write out! )
Pork tenderloin is extremely lean in fact its slightly leaner than chicken breast even.
Did you know that?
Theres a bit of food trivia for you!
So by wrapping it with bacon, the pork is protected which helps keep it extra moist when roasting.
Plus, the fat from the bacon bastes the pork as it roasts which also adds to the juiciness.
What you need for Bacon-Wrapped Pork
Heres the only things you need!
(OK, ok …
So salt and pepper make six ingredients in total.
Free pass, I say! )
Pork tenderloin Also called pork fillet, this is a lean and tender cut of meat.
When cooked properly, its juicy and succulent.
(Not found in Australia, but Ive seen ones this large overseas!)
An average size is around 450 500g (16oz 1 lb) each.
Bacon Use streaky bacon strips that are long enough to wrap around the pork.
Youll need anywhere between 7 to 10 pieces, enough for a slight overlap between each strip.
The exact number depends on the width of the bacon and the size of your pork tenderloin.
Honey For the glaze.
Oil, salt and pepper For seasoning and searing the pork.
How to make Bacon-Wrapped Pork Tenderloin
I said you pretty much dont even need a recipe.
But here are the steps anyway.
I would never leave you hanging out to dry!
This is to give the pork a head start before we finish it in the oven.
Pre-searing gives us an evenly cooked finish.
Wrap in bacon Lay bacon strips vertically on a work surface, with each piece overlapping slightly.
Take the pork from pan (let it cool a little so you might handle).
Place the pork on top of the bacon, at the end closest to you.
Seam side down Roll the fillet over so its sitting seam side down.
This helps the bacon stays in place.
Drizzle with honey To be honest, I dont measure!
I just eye ball it and squeeze it straight from the bottle onto the pork.
The glossy, deeply bronzed glaze is from brushing the bacon with the pan juices later.
Bake for 20 minutesat 200C/390F (180C fan).
Baste Remove from the oven and baste the bacon using the juices in the pan.
There will be a decent amount of syrupy glaze pooled in the pan.
Basting with it will make the bacon a beautiful deep bronze colour.
This yields medium doneness, which will have the faintest blush of pink inside with beautifully juicy flesh.
Restfor 5 minutes, then baste one last time before slicing.
Serve with remaining pan juices!
Think:mashed potato, orcreamy mashed cauliflowerfor the carb-conscious.
Is that a faux pas, like denim on denim??
Updated with much needed new photos and recipe video.
But most important, a Life of Dozer section added!
Anything Bacon Wrapped is a GOOD THING!
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