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Bacon-Wrapped Pork Tenderloin Recipe

Bacon-Wrapped Pork Tenderloin
Difficulty: Easy | Total Time: 45 mins | Active Time: | Makes: 3 to 4 servings

Juicy pork tenderloin meets crispy bacon and savory-sweet apples. Simple enough for a weeknight, but impressive enough for a dinner party.

This recipe was featured as part of our Fall Ingredients photo gallery.

INGREDIENTS
  • 1 (1-pound) pork tenderloin
  • 4 teaspoons olive oil
  • 4 to 5 slices thin-cut bacon (about 4 ounces)
  • 2 pounds Pink Lady apples, or other firm, sweet apples
  • 1 teaspoon kosher salt, plus more for seasoning the tenderloin
  • Freshly ground black pepper
INSTRUCTIONS
  1. Heat the oven to 500°F and arrange a rack at the top.
  2. Coat the tenderloin with 1 teaspoon of the olive oil and season with salt and a generous amount pepper. Wrap the bacon around the tenderloin in a spiral so it completely covers the meat. Place on a baking sheet and roast until the bacon just begins to render, about 10 minutes.
  3. Meanwhile, core the apples, slice into 6 wedges each, and place in a large bowl. Add the remaining 3 teaspoons olive oil, measured salt, and pepper. Toss until well coated.
  4. Scatter the apples around the tenderloin without allowing them to touch each other or the pork, and roast until the bacon is light brown, the underside of the tenderloin is browned and the meat registers 150°F on a digital thermometer, and the apples are knife tender, about 10 minutes more.
  5. Set the oven to broil and cook the tenderloin until the apples begin to brown, the bacon is golden brown, and the pork reaches 155°F to 160°F. Let rest at least 5 minutes before serving.
    Write a review | 8 Reviews
  • Bacon-Wrapped Pork Tenderloin Recipe
    5

    My husband made this for dinner last night and thought that it was fine, but nothing special. He thought it would have tasted much better had there been some sort of sauce. Thanks for the recipe, though! Sherry in Union, KY

  • Bacon-Wrapped Pork Tenderloin Recipe
    5

    Great recipe! So easy and flavorful! I used 2 large Fuiji apples and 2 large potatoes with skin on and cut into 1" pieces. Husband approved! Will add to my repertoire! Great for weeknight dinners and for guests too!

  • Bacon-Wrapped Pork Tenderloin Recipe
    4

    actually JenDeChef, they dropped pork temp guidelines quite a few months ago. 150 is fine and u can go as low as 145, but let the meat rest for 3 mintues b4 cuttign and serving. and OMG, what a flavor difference. kinda the same type of flavor difference between a med-rare steak compared to a well done one. heres the link for that info http://www.epicurious.com/articlesguides/blogs/editor/2011/05/pork-temp.html

  • I made this and everyone loved it. I had a 1 lb pork tenderloin and left if closer to 15 minutes after adding the apples to get them soft enough. I also turned the tenderloin over halfway through the broiling step to brown the bacon on all sides.

  • Hi, that's a great recipe! One note however from your friendly food safety professional: To safely cook that kind of cut of pork it should be to a minimum internal temperature of 158F - minimum - not 150F. You may wish to edit that.

  • I tried this & being under the broiler so long the bacon just burned on top of the pork & the pork was still bloody in the center, suggest either use a very small tenderloin or lower rack in oven.

  • thanks for the recipe

  • 160°? Isn't the pork overdone?

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