Servings: 6 Prep: 15 min Cook: 20 min Total: 35 min
I LOVE to wrap stuff in bacon! Pork wrapped pork is an all time favorite! I doubt it will be long before I’m bacon wrapping bacon stuffed pork! The day I start wrapping bacon and stuffing it with bacon … I’ll know I’ve gone too far, but … until then … this is a VERY tender, moist, quick and simple pork roast. It’s got 2 main ingredients and can be assembled and cooked in minutes. Yet, it somehow never fails to impress!
Bacon Wrapped Pork TenderloinPrint Rate
- 16 slices raw bacon
- 2 each pork tenderloins cleaned of sinew and extra fat (each tenderloin weighs about 1 1/4 lbs.)
- salt and pepper to taste
- Pre-heat oven to 400° F.
- On a large platter or cutting board, lay a single slice of bacon. Then, parallel and slightly overlapping the first slice of bacon, lay a second slice of bacon. Continue this bacon "shingling" process, until you've used 8 slices of bacon. This process should result in a rectangular "sheet" of bacon.
- Season your pork tenderloin with salt and pepper. Don't overdo it, though. Bacon is already salty. Just a little should suffice.
- Normally, a pork tenderloin has a fatter, thicker end and a slender end. Take the slender end and fold the last 3 or so inches into itself. This should result in a more consistent thickness, throughout the entire roast, while also shortening the length to roughly match the width of your bacon "sheet".
- Lay the pork tenderloin at the top of the sheet of bacon, with the pork running counter to the strips of bacon.
- Tightly roll the pork into the bacon and set aside.
- Place a large, oven proof, sauté pan (large enough to hold both tenderloins, with room to spare) on the stove, over a medium-hot temperature, to begin pre-heating.
- Repeat the above steps for the second pork tenderloin.
- When both tenderloins are seasoned and wrapped, carefully lay the tenderloins into the hot sauté pan, with the seam side down. The pork should sear for about 1 minute. Do not let the two tenderloins touch each other. There should be space between each of them.
- Transfer the entire pan, with the pork, into the oven.
- Let the pork roast for about 15 minutes. Poke it with your finger. It should feel firm, but not "hard".
- With a meat thermometer, test the thickest part of the roast. When the roast has reached an internal temperature of 140° F, pull the pan out of the oven and allow the pork to rest for 10 minutes. This will allow the tenderloin to relax, while it also continues to (carryover) cook and come up to an internal temperature of about 145° F.
- Slice each tenderloin into roughly 12 nice thick slices, giving each serving 4 juicy slices.
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