Bacon Wrapped Pork Tenderloin 2

Bacon Wrapped Pork Tenderloin 2

8 to 10 slices of streaky bacon, long enough to wrap around the pork 1 1/2 times.
1 lb. / 500g pork tenderloin, at room temperature
Salt and pepper
1 tbsp. olive oil
2 tbsp. honey or maple syrup – I prefer honey because it is thicker which creates a better glaze

 

Preheat oven to 350F (fan forced / convection) / 390F (normal oven)

Lay the bacon next to each other on a cutting board, slightly overlapping (per photo below). The width of the bacon should be enough to wrap the length of the pork.

Season the pork with salt and pepper. Tuck the thin end under so the length of the pork is roughly the same thickness.

Heat the oil in an oven proof skillet over high heat.

Sear the pork on all sides until nicely browned.

Place pork on the bacon. Use a knife to help keep the bacon together and roll the pork up, finishing with the seam side down.

Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.

Roast for 25to 30 minutes (Note 1), basting once or twice with the pan juices, mopping up plenty of the honey pooled at the base of the pork.

Remove from oven and baste again. Let it rest for 5 minutes. Baste once more just before serving.

To serve, cut into thick slices.

Recipe Notes

1. Pork tenderloin is an extremely lean cut of meat. So you really need to be careful not to overcook it. Remember, the pork will continue to cook while resting. As long as your oven is not super weak, 25 minutes at 180C/350F for a 500g/1lb piece of pork tenderloin is the perfect roasting time. 25 minutes might not seem like long, but remember you are also searing the pork which starts the cooking process!

2. HOW TO MAKE AHEAD: If you are making this for a dinner party and want to sear / prepare it ahead then just pop it in the oven when your guests arrive, this is the best way to do it:
– Heat skillet on high heat until stinking hot, almost smoking
– Add vegetable or canola oil – it will heat almost instantly, then add pork and sear it VERY briefly all over, literally 1 minute. Remove immediately. Doing the sear super fast (minimal searing crust) will minimize juices leaking from the pork while you set it aside for a while.
– Wrap with bacon. Refrigerate if not cooking for 1+ hours. Then remove from refrigerator 30 min prior to cooking and roast per directions.

Recipe Notes

1. Pork tenderloin is an extremely lean cut of meat. So you really need to be careful not to overcook it. Remember, the pork will continue to cook while resting. As long as your oven is not super weak, 25 minutes at 180C/350F for a 500g/1lb piece of pork tenderloin is the perfect roasting time. 25 minutes might not seem like long, but remember you are also searing the pork which starts the cooking process!

2. HOW TO MAKE AHEAD: If you are making this for a dinner party and want to sear / prepare it ahead then just pop it in the oven when your guests arrive, this is the best way to do it:
– Heat skillet on high heat until stinking hot, almost smoking
– Add vegetable or canola oil – it will heat almost instantly, then add pork and sear it VERY briefly all over, literally 1 minute. Remove immediately. Doing the sear super fast (minimal searing crust) will minimize juices leaking from the pork while you set it aside for a while.
– Wrap with bacon. Refrigerate if not cooking for 1+ hours. Then remove from refrigerator 30 min prior to cooking and roast per directions.

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