Bacon Wrapped Pork Tenderloin Recipe
Ingredients
For the Pork Tenderloin
- 1 (3-pound) pork tenderloin
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon dried sage
- 2 teaspoons Herbs de Provence
- ¼ cup minced onion (or shallot)
- 2 tablespoon Dijon mustard
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper (to taste)
- ½ pound thin-sliced bacon (about 6-8 slices)
For the Glaze/Sauce
- 1 cup dark brown sugar
- ½ cup pure maple syrup
- ¼ cup balsamic vinegar
- 1 tablespoon apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1 jalapeño pepper (ribs and seeds removed, diced)
- ¼ teaspoon ground Aleppo or chipotle pepper
- 1 medium orange (zested and juiced)
- 1 tablespoon unsalted butter (⅛ stick)
- Kosher salt and freshly ground black pepper
For Roasting
- 4 tablespoons unsalted butter (½ stick)
- 1 clove garlic
- 1 teaspoon Herbs de Provence
Instructions
- 1
For the Pork Tenderloin
- 2
Trim the pork and remove any silver-skin.
- 3
Whisk together the parsley, sage, Herbs de Provence, mustard, onion, and oil in a small bowl. Season the mixture with salt and pepper to taste.
- 4
Rub
- 5
Pat the pork dry with paper towels and liberally season with salt and black pepper. Rub the herb mixture over the top of the tenderloin.
- 6
Overlap
- 7
Place a large piece of parchment paper on a work surface and place the bacon slices (side-by-side), overlapping by ¼-inch, across the parchment to extend the same length as the pork tenderloin.
- 8
Wrap
- 9
Set the tenderloin in the middle of the bacon and, beginning at one end, wrap the pork with the bacon slices. Secure each bacon slice with a toothpick.
- 10
Refrigerate the bacon-wrapped tenderloin, uncovered, at least 1 hour or up to 24 hours.
- 11
For the Glaze/Sauce
- 12
Simmer
- 13
In a small saucepan set over medium heat, bring brown sugar, maple syrup, balsamic vinegar, cider vinegar, Worcestershire sauce, jalapeño pepper, Aleppo pepper, butter, and the orange zest and juice to a simmer. Season with salt and pepper.
- 14
Cool
- 15
Continue simmering, stirring often, until mixtures thickens slightly. Remove from the heat and whisk in 1 tablespoon butter. Cool to room temperature and use immediately or keep refrigerated in an airtight container overnight.
- 16
Reheat
- 17
When ready to use, reheat in a small saucepan set over low heat.
- 18
To Roast the Tenderloin
- 19
Remove the tenderloin from the fridge and let it warm while the oven preheats.
- 20
Place
- 21
Heat oven to 350°F and adjust oven rack to middle position. In a roasting pan or rimmed baking sheet slightly larger than the tenderloin, place 4 tablespoons butter, 1 clove garlic and 1 teaspoon Herbs de Provence. Place the pan in the oven just until the butter melts, about 1-2 minutes.
2 min - 22
Cook
- 23
Place the bacon-wrapped tenderloin in the pan, seam-side down. Roast until an instant-read thermometer, inserted in the center of the pork, reads 120°F, about 30 minutes. At this point, baste the pork with the pan juices every 5 minutes until the internal temperature registers 145°F. (If you prefer pork to be cooked to medium doneness, the temperature should be around 130°F for an ending temp around 145°F.)
30 min - 24
Broil
- 25
Brush the pork with the glaze/sauce and set the oven to broil to caramelize the bacon. Watch the tenderloin very closely, it can go from a beautiful mahogany color to burned within seconds. The internal temperature should be 150°F-160°F for medium-well.
- 26
Rest
- 27
Remove from the oven and tent loosely with aluminum foil. Let the loin rest for 10-15 minutes before slicing.
15 min - 28
Spoon the pan juices over the pork slices and serve with the remaining glaze.
Nutrition
Per serving (based on 6 servings)
