Mohamed Shili This delicious Bacon-Herb Wrapped Pork Tenderloin is a quick and simple meal that combines tender pork with crispy bacon and fragrant herbs. Perfect for a weeknight dinner or special occasion, it’s packed with flavor and can be made using common ingredients you likely already have at home. Enjoy this savory dish with minimal effort!
Ingredients Needed:
- 1 head garlic, top sliced off
- 2 tablespoons olive oil
- 2 pork tenderloins (about 1 to 1 1/2 pounds each) trimmed of excess fat
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh rosemary leaves
- 12 fresh sage leaves
- 1 tablespoon chopped fresh thyme leaves
- 12 (1/4-inch thick) slices of bacon
How To Make Bacon-Herb Wrapped Pork Tenderloin Recipe?
- Prepare the Garlic: Preheat oven to 150°C. Place garlic in a small ramekin, drizzle with 15 ml olive oil, wrap in foil, and bake for 45 minutes until soft. Squeeze the garlic out when cool.
- Prepare the Pork: Rub each tenderloin with half of the roasted garlic, and season with salt and pepper. Sprinkle half of the herbs over the garlic on each tenderloin.
- Wrap with Bacon: Wrap 6 slices of bacon around each tenderloin and secure with kitchen twine.
- Sear the Tenderloins: Preheat oven to 190°C. Heat 15 ml olive oil in a pan over medium-high heat. Sear the tenderloins until browned on all sides.
- Roast: Transfer the tenderloins to a roasting pan and cook in the oven for 8-10 minutes, until the pork reaches 63°C inside.
- Rest and Carve: Let the pork rest for 10 minutes before removing the twine and carving.
Recipe Tips:
- Use fresh herbs: Fresh rosemary, thyme, and sage will give the best flavor. Dried herbs won’t taste the same.
- Don’t overcook the pork: To keep the pork tender and juicy, aim for an internal temperature of 63°C.
- Let the pork rest: After roasting, let the pork rest for 10 minutes to keep the juices inside.
- Wrap the bacon tightly: Make sure the bacon is tightly wrapped to prevent it from slipping off during cooking.
- Sear the pork well: Searing the pork before roasting will give it a beautiful brown crust and enhance the flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the leftover pork to room temperature, then store it in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the cooled pork in plastic wrap or foil, then place it in a freezer bag. Freeze for up to 3 months.
- Reheat: Heat a little oil in a pan over medium heat and heat the pork for 5-7 minutes, turning occasionally.
Nutrition Facts:
- Calories: 150 kcal
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 65mg
- Sodium: 350mg
- Potassium: 370mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 22g
Try More Bobby Flay Recipes:
- Bobby Flay Grilled Pork Tenderloin
- Bobby Flay Beef Wellington
- Bobby Flay Pork Chops And Applesauce
- Pimiento Cheese-Bacon Burger
Bacon-Herb Wrapped Pork Tenderloin
Description
This delicious Bacon-Herb Wrapped Pork Tenderloin is a quick and simple meal that combines tender pork with crispy bacon and fragrant herbs. Perfect for a weeknight dinner or special occasion, it’s packed with flavor and can be made using common ingredients you likely already have at home. Enjoy this savory dish with minimal effort!
Ingredients
Instructions
- Prepare the Garlic: Preheat oven to 150°C. Place garlic in a small ramekin, drizzle with 15 ml olive oil, wrap in foil, and bake for 45 minutes until soft. Squeeze the garlic out when cool.
- Prepare the Pork: Rub each tenderloin with half of the roasted garlic, and season with salt and pepper. Sprinkle half of the herbs over the garlic on each tenderloin.
- Wrap with Bacon: Wrap 6 slices of bacon around each tenderloin and secure with kitchen twine.
- Sear the Tenderloins: Preheat oven to 190°C. Heat 15 ml olive oil in a pan over medium-high heat. Sear the tenderloins until browned on all sides.
- Roast: Transfer the tenderloins to a roasting pan and cook in the oven for 8-10 minutes, until the pork reaches 63°C inside.
- Rest and Carve: Let the pork rest for 10 minutes before removing the twine and carving.
Notes
- Use fresh herbs: Fresh rosemary, thyme, and sage will give the best flavor. Dried herbs won’t taste the same.
- Don’t overcook the pork: To keep the pork tender and juicy, aim for an internal temperature of 63°C.
- Let the pork rest: After roasting, let the pork rest for 10 minutes to keep the juices inside.
- Wrap the bacon tightly: Make sure the bacon is tightly wrapped to prevent it from slipping off during cooking.
- Sear the pork well: Searing the pork before roasting will give it a beautiful brown crust and enhance the flavor.
Bacon-Herb Wrapped Pork Tenderloin