This delicious bacon-wrapped pork tenderloin is a simple yet impressive dish that’s perfect for a weeknight dinner or a special occasion. Stuffed with creamy cheese, pesto, and sundried tomatoes, then wrapped in crispy bacon, it’s packed with flavor. It’s quick to prepare and easy to customize with your favorite ingredients for a mouthwatering meal every time!
Recipe Ingredients:
- 1 pork tenderloin
- Kosher salt and freshly ground black pepper
- 8 ounces cream cheese, at room temperature
- 1/4 cup pesto
- 1/4 cup pine nuts, toasted
- 1/2 cup drained and sliced sundried tomatoes in oil
- 1/2 cup baby spinach leaves, rinsed and spun dry
- 10 slices of bacon
How To Make Bacon-Wrapped Pork Tenderloin?
- Preheat the oven: Preheat your oven to 200°C / 400°F and place a sheet pan inside to heat up.
- Prepare the pork: Slice the pork tenderloin lengthwise, being careful not to cut all the way through. Open it like a book and gently pound it with a meat mallet until it’s an even thickness and rectangular in shape. Season both sides with salt and pepper.
- Assemble the filling: Spread the cream cheese evenly over the pork, leaving a 1.5cm / ½ inch border around the edges. Spread the pesto on top, then sprinkle over the toasted pine nuts and sundried tomatoes. Finish with an even layer of baby spinach.
- Roll the tenderloin: Starting from one of the longer sides, carefully roll the pork into a log shape, keeping the filling inside.
- Wrap in bacon: Lay a piece of plastic wrap on a flat surface and arrange the bacon slices slightly overlapping. Place the pork roll seam-side down at one end, then use the plastic wrap to help roll the bacon around the pork, wrapping it tightly.
- Secure the roll: Tie butcher’s twine around the roll at 5cm / 2-inch intervals to keep the bacon in place. Tuck in the ends and secure them with toothpicks.
- Roast the pork: Place the wrapped tenderloin seam-side down on the heated baking sheet and roast for 40-45 minutes, or until the bacon is crisp and the internal temperature reaches 63°C / 145°F.
- Rest & serve: Remove the pork from the oven and let it rest for 5-10 minutes before slicing. Serve with your favorite sides and enjoy!
Recipe Tips:
- Pound the Pork Evenly: Flattening the pork to an even thickness ensures it cooks evenly and makes rolling easier. Use a meat mallet or rolling pin for best results.
- Crispy Bacon Trick: To get extra crispy bacon, sear the bacon-wrapped pork in a hot pan for 1-2 minutes before roasting. This helps render the fat and gives a golden, crunchy texture.
- Use a Meat Thermometer: For perfectly juicy pork, cook until the internal temperature reaches 63°C / 145°F. Overcooking will make it dry, so check the temp instead of guessing.
- Secure the Bacon Properly: Tie with butcher’s twine at 5cm / 2-inch intervals or use toothpicks to keep everything in place while cooking. This prevents the bacon from unwrapping.
- Let it Rest Before Slicing: Rest the pork for 5-10 minutes after cooking. This keeps the juices inside, making the meat tender and flavorful instead of dry.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover bacon-wrapped pork tenderloin cool to room temperature. Then, wrap it tightly in foil or store it in an airtight container. Keep it in the refrigerator for up to 3 days.
- Freeze: After cooling, wrap the pork tightly in plastic wrap and then in foil to prevent freezer burn. Store in a freezer-safe bag for up to 2 months.
- Reheat: Preheat the air fryer to 175°C / 350°F. Place the pork in the basket and heat for 5-7 minutes, checking halfway through to prevent overcooking. This method helps keep the bacon crispy.
Nutrition Facts
- Calories: 250
- Total Fat: 16g
- Saturated Fat: 6g
- Cholesterol: 75mg
- Sodium: 760mg
- Potassium: Not specified
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 23g
Check out More Recipes:
Bacon-Wrapped Pork Tenderloin
Description
This delicious bacon-wrapped pork tenderloin is a simple yet impressive dish that’s perfect for a weeknight dinner or a special occasion. Stuffed with creamy cheese, pesto, and sundried tomatoes, then wrapped in crispy bacon, it’s packed with flavor. It’s quick to prepare and easy to customize with your favorite ingredients for a mouthwatering meal every time!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C / 400°F and place a sheet pan inside to heat up.
- Prepare the pork: Slice the pork tenderloin lengthwise, being careful not to cut all the way through. Open it like a book and gently pound it with a meat mallet until it’s an even thickness and rectangular in shape. Season both sides with salt and pepper.
- Assemble the filling: Spread the cream cheese evenly over the pork, leaving a 1.5cm / ½ inch border around the edges. Spread the pesto on top, then sprinkle over the toasted pine nuts and sundried tomatoes. Finish with an even layer of baby spinach.
- Roll the tenderloin: Starting from one of the longer sides, carefully roll the pork into a log shape, keeping the filling inside.
- Wrap in bacon: Lay a piece of plastic wrap on a flat surface and arrange the bacon slices slightly overlapping. Place the pork roll seam-side down at one end, then use the plastic wrap to help roll the bacon around the pork, wrapping it tightly.
- Secure the roll: Tie butcher’s twine around the roll at 5cm / 2-inch intervals to keep the bacon in place. Tuck in the ends and secure them with toothpicks.
- Roast the pork: Place the wrapped tenderloin seam-side down on the heated baking sheet and roast for 40-45 minutes, or until the bacon is crisp and the internal temperature reaches 63°C / 145°F.
- Rest & serve: Remove the pork from the oven and let it rest for 5-10 minutes before slicing. Serve with your favorite sides and enjoy!
Notes
- Pound the Pork Evenly: Flattening the pork to an even thickness ensures it cooks evenly and makes rolling easier. Use a meat mallet or rolling pin for best results.
- Crispy Bacon Trick: To get extra crispy bacon, sear the bacon-wrapped pork in a hot pan for 1-2 minutes before roasting. This helps render the fat and gives a golden, crunchy texture.
- Use a Meat Thermometer: For perfectly juicy pork, cook until the internal temperature reaches 63°C / 145°F. Overcooking will make it dry, so check the temp instead of guessing.
- Secure the Bacon Properly: Tie with butcher’s twine at 5cm / 2-inch intervals or use toothpicks to keep everything in place while cooking. This prevents the bacon from unwrapping.
- Let it Rest Before Slicing: Rest the pork for 5-10 minutes after cooking. This keeps the juices inside, making the meat tender and flavorful instead of dry.
Bacon-Wrapped Pork Tenderloin