Bacon Wrapped Pork Tenderloin with Herb Rub

• 1 (1.5-pound) pork tenderloin, trimmed
• 8 slices thick-cut bacon
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh parsley
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pat the pork tenderloin dry with paper towels.
3. 3 In a small bowl, combine olive oil, rosemary, thyme, parsley, garlic powder, smoked paprika, salt, and pepper.
4. 4 Rub the herb mixture all over the pork tenderloin.
5. 5 Wrap each bacon slice around the pork tenderloin, overlapping slightly, and secure with toothpicks if needed.
6. 6 Place the wrapped tenderloin on a roasting rack in a roasting pan.
7. 7 Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F.
8. 8 Remove from oven and let rest for 10 minutes before slicing.

Equipment

• Roasting pan with rack
• Meat thermometer
• Toothpicks

Variations

• Add a drizzle of honey over the bacon before roasting for a touch of sweetness.

Substitutions

• If fresh herbs aren't available, use 1 teaspoon each of dried rosemary, thyme, and parsley.

Pairings

• Red wine reduction sauce
• Apple cider gravy

Nutrition

Tips

• For extra flavor, marinate the pork in the herb mixture for up to 4 hours in the fridge before wrapping with bacon.
• Check the internal temperature with a meat thermometer to ensure it's perfectly cooked.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Not recommended due to texture changes in the bacon.

Serving Suggestions

• Serve with roasted vegetables or a fresh green salad.
• Pairs beautifully with a creamy mashed potato side.

FAQ