Description
A delicious and elegant Bacon Wrapped Pork Tenderloin recipe featuring tender pork fillet wrapped in crispy streaky bacon, glazed with honey, and roasted to juicy perfection. This easy-to-make dish balances smoky, sweet, and savory flavors ideal for a special dinner or weekend meal.
Ingredients
Scale
Pork Tenderloin
- 1 lb / 500g pork tenderloin, at room temperature
- Salt and pepper, to taste
- 1 tbsp olive oil
Bacon Wrap
- 8 to 10 slices of streaky bacon, long enough to wrap around the pork 1 1/2 times
Glaze
- 2 tbsp honey (or maple syrup, honey recommended for thickness)
Instructions
- Preheat Oven: Preheat your oven to 200°C/390°F (180°C fan). This ensures the oven is ready for roasting the tenderloin.
- Prepare Bacon: Lay out the bacon strips vertically on a board, slightly overlapping so the combined length will wrap the pork fillet fully when rolled.
- Season Pork: Season the pork tenderloin evenly with salt and pepper. Tuck the thin end under to create an even thickness along the fillet for uniform cooking.
- Sear Pork: Heat olive oil in an oven-proof skillet over high heat and sear the pork on all sides until nicely browned. This locks in juices and develops flavor. Remove from heat and let cool to handle safely.
- Wrap with Bacon: Place the pork on the end of the bacon strips closest to you. Use a knife to lift the bacon and roll the pork tightly so bacon wraps around. Place the wrapped pork seam side down.
- Apply Honey Glaze: Transfer the bacon-wrapped pork back into the skillet. Drizzle honey evenly over the top and brush all over to coat the bacon well.
- Bake: Roast the pork in the oven for 25 minutes, or until the internal temperature reaches 65°C / 149°F. At 20 minutes, baste the pork with pan juices to deepen the bacon’s golden color and enhance flavor.
- Rest and Serve: Remove from oven and let rest for 5 minutes. Baste once more with pan juices before slicing thickly. Serve immediately with the remaining honey-infused pan juices.
Notes
- Resting the pork after roasting helps retain juices for a moist, tender result.
- Use a meat thermometer to check internal temperature for perfect doneness.
- Basting twice with pan juices adds extra flavor and ensures crispy, golden bacon.
