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Bacon Wrapped Tenderloin

A beautifully tender and flavorful pork tenderloin wrapped in crispy bacon and served over a luscious pan sauce. Quick enough for a mid-week dinner, but impressive enough for entertaining.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings

Ingredients

  • 10 strips of bacon
  • 2 pounds of pork tenderloin
  • olive oil
  • 2 tablespoons of brown sugar
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of salt
  • 1/2 teaspoon of chili powder or paprika
  • a pinch of black pepper

Pan Sauce

  • 1 small yellow onion, finely diced
  • 2 cloves of garlic, finely minced
  • 4 tablespoons of butter
  • 2 tablespoons of all purpose flour
  • 1 cup of chicken stock
  • 1/4 cup of heavy cream
  • salt and black pepper

Instructions

Make the bacon wrapped tenderloin...

  • Preheat your oven to 425°
  • In a small dish, combine 2 tablespoons of brown sugar, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, 1/2 teaspoon of chili powder or paprika and a pinch of black pepper and set aside for now
  • Light brush the bottom of a large cast iron skillet with olive oil and set aside for now
  • Dry the tenderloin with paper towels 
  • Rub the brown sugar mixture over the entire tenderloin 
  • Arrange 10 slices of bacon in a continuous single layer on a flat surface and place the seasoned tenderloin in the center
  • Starting at one end, carefully wrap the tenderloin by crossing the ends of the bacon slices over the top alternating left and right so that they overlap a bit and completely cover the tenderloin top to bottom
  • Carefully place the bacon wrapped tenderloin into the prepped skillet seam side down
  • Roast in a 425° oven for 30-35 minutes or until the internal temperature reaches 145°
  • Transfer the tenderloin onto a cutting board to rest for 5-10 minutes before slicing 

Make the pan sauce...

  • Place the skillet over medium heat and sauté 1 small finely diced yellow onion until translucent 
  • Add 4 tablespoons of butter and 2 cloves of finely minced garlic and cook while stirring for about 60 seconds
  • Sprinkle 2 tablespoons of all purpose flour over the garlic and onions and cook while stirring for about 60 seconds
  • Add a cup of chicken stock and 1/4 cup of heavy cream, stir to combine and bring to a simmer
  • Season with salt and black pepper to taste and transfer off of the heat as soon as the sauce thickens
  • Slice the tenderlion into thick slices and serve with the pan sauce