Honey Garlic Bacon Wrapped Pork Tenderloin

• 1 (1.5-pound) pork tenderloin
• 8 slices thick-cut bacon
• 1/4 cup honey
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh parsley (for garnish)

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pat the pork tenderloin dry and season with salt and pepper.
3. 3 Wrap the bacon slices around the pork tenderloin, securing with toothpicks if needed.
4. 4 In a small bowl, whisk together honey, soy sauce, and minced garlic to create the glaze.
5. 5 Heat olive oil in an oven-safe skillet over medium-high heat. Sear the bacon-wrapped pork for 2 minutes per side.
6. 6 Brush half of the honey garlic glaze over the pork.
7. 7 Transfer skillet to the oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F.
8. 8 Brush with remaining glaze and broil for 1-2 minutes for a caramelized finish.
9. 9 Let rest for 10 minutes before slicing.
10. 10 Garnish with chopped parsley before serving.

Equipment

• Oven-safe skillet
• Meat thermometer
• Tongues
• Baking sheet

Variations

• For a kick, add a dash of chili flakes to the honey garlic glaze.
• Wrap the tenderloin with turkey bacon for a leaner option.

Substitutions

• Substitute maple syrup for honey if preferred.
• Use coconut aminos for a gluten-free alternative to soy sauce.

Pairings

• Pairs wonderfully with a pinot noir or a crisp sauvignon blanc.
• Serve with a side of jasmine rice for a complete meal.

Nutrition

Tips

• Use a meat thermometer to ensure your pork is perfectly cooked.
• The resting period allows the juices to redistribute, keeping the meat moist.

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: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with roasted vegetables and mashed sweet potatoes.
• Pair with a crisp green salad for a refreshing contrast.

FAQ