Perfect Bacon Wrapped Pork Tenderloin: Step-by-Step Guide

Achieve perfectly cooked bacon wrapped pork tenderloin with this foolproof method: season a 1.5 lb pork tenderloin, wrap with 6-8 slices of bacon, sear in oven at 400°F for 15 minutes, then roast at 375°F until internal temperature reaches 145°F (approximately 20-25 more minutes). Let rest 10 minutes before slicing for maximum juiciness.

The Ultimate Guide to Bacon Wrapped Pork Tenderloin

Nothing impresses guests quite like a perfectly cooked bacon wrapped pork tenderloin. This elegant dish combines the lean tenderness of pork with the rich, smoky flavor of bacon to create a restaurant-quality meal in your home kitchen. As a professional chef with extensive experience teaching home cooks, I've refined this technique to eliminate common pitfalls that lead to dry meat or burnt bacon.

Why This Method Works Every Time

The magic happens through a two-temperature cooking approach. Starting with high heat (400°F) creates a beautiful sear on the bacon while rendering some fat. Then reducing to 375°F allows the pork to cook evenly without over-crisping the bacon. The USDA Food Safety and Inspection Service confirms that pork is safe to eat at 145°F with a 3-minute rest period, which maintains optimal juiciness (USDA.gov).

Essential Ingredients & Equipment

For best results, you'll need:

• 1.5 lb pork tenderloin (about 18 inches long)
• 6-8 slices thick-cut bacon (applewood smoked recommended)
• 2 tbsp olive oil
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 0.5 tsp smoked paprika
• Meat thermometer (critical for perfect results)
• Rimmed baking sheet with wire rack

Cooking Method Comparison

Method	Best For	Cooking Time	Key Advantage
Oven Roasting	Beginners, consistent results	35-40 minutes	Even cooking, minimal attention needed
Grill	Summer cooking, smoky flavor	25-30 minutes	Charred flavor, faster cooking
Sous Vide + Sear	Perfect precision	2+ hours	Guaranteed perfect doneness

Step-by-Step Preparation

Pre-Cooking Prep (10 minutes)

1. Pat pork dry with paper towels - moisture is the enemy of good searing
2. Trim any silver skin using a sharp knife at a 30-degree angle
3. Mix salt, pepper, garlic powder and paprika; rub evenly over pork
4. Let sit at room temperature for 30 minutes before cooking

Wrapping Technique

Overlap bacon slices by 50% as you wrap around the tenderloin, starting from one end and working toward the other. Secure ends with toothpicks if needed, but proper overlapping should hold without them. For even better results, partially cook the bacon (3-4 minutes in microwave) before wrapping - this reduces shrinkage during cooking.

Cooking Process

1. Preheat oven to 400°F with rack in center position
2. Place pork on wire rack over rimmed baking sheet
3. Roast 15 minutes to render bacon fat and create initial crispness
4. Reduce heat to 375°F and continue roasting 20-25 minutes
5. Check temperature at thickest part - remove at 140°F (will rise to 145°F during rest)
6. Rest 10 minutes before slicing into 1-inch medallions

Contextual Considerations

This technique works best for special occasions like holiday dinners or date nights, but requires planning. Don't attempt this method when short on time - the resting period is non-negotiable for juicy results. For weeknight meals, consider preparing components ahead: season pork the night before, or partially cook bacon in advance. This recipe isn't ideal for large gatherings (over 8 people) as tenderloins cook individually and timing multiple pieces becomes challenging.

Common Mistakes to Avoid

• Skipping the rest period - cutting too soon releases precious juices
• Using thin-cut bacon - thick-cut provides better coverage and doesn't burn as easily
• Overcrowding the pan - prevents proper air circulation and even cooking
• Guessing doneness - always use a thermometer; visual cues alone are unreliable
• Not trimming silver skin - causes uneven cooking and tough spots

Serving Suggestions

Slice the tenderloin into 1-inch medallions and serve with roasted vegetables like asparagus or Brussels sprouts. A simple pan sauce made from the drippings, 1/2 cup chicken broth, and 2 tbsp Dijon mustard creates an elegant finishing touch. For wine pairing, choose a medium-bodied red like Pinot Noir or a dry Riesling for contrast with the rich bacon.

Storage & Reheating Tips

Store leftovers in an airtight container for up to 3 days. To reheat without drying out, place slices in a covered dish with 2 tablespoons of broth or water, and warm in a 275°F oven for 10-15 minutes until heated through. Avoid microwaving, which makes the bacon chewy and dries the pork.

How do I prevent the bacon from burning before the pork is cooked?

Partially pre-cook the bacon (3-4 minutes in the microwave) before wrapping. This renders some fat and reduces shrinkage during cooking. Using thick-cut bacon also helps as it takes longer to crisp completely.

Can I make bacon wrapped pork tenderloin ahead of time?

Yes, you can prepare and wrap the tenderloin up to 24 hours in advance. Store covered in the refrigerator, then bring to room temperature for 30 minutes before cooking. Do not cook and reheat completely ahead of time, as this will dry out the pork.

What's the ideal internal temperature for pork tenderloin?

The USDA recommends cooking pork to 145°F with a 3-minute rest period. At this temperature, pork is safe to eat while remaining juicy and slightly pink in the center. Remove from oven at 140°F as carryover cooking will raise the temperature during resting.

Why is my bacon wrapped pork tenderloin turning out dry?

Dry pork usually results from overcooking or skipping the resting period. Use a meat thermometer and remove at 140°F, then rest 10 minutes. Also ensure you're using proper thick-cut bacon which protects the pork better than thin slices.