Bacon Wrapped Pork Tenderloin – a delicious recipe with pork tenderloin, salt, black pepper, fresh sage, garlic, bacon. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Remove about 1/2 inch off the tapered end of each tenderloin to make a perfect cylinder.
2
Season with salt, pepper, and a pinch of garlic powder.
3
Lay the bacon strips in a overlapping line on a sheet of cling wrap. Place sage leaves all over bacon (about 9-10).
4
Place 1 piece of tenderloin across the short ends of the bacon and roll to cover with the bacon.
5
Repeat with the other tenderloin segments. The bacon-wrapped tenderloins can be wrapped in plastic and stored in the refrigerator for up to 2 days. When ready to proceed, allow them to warm to room temperature.
6
Preheat oven to 425 C
7
Place the tenderloin in non-stick pan and sear on all sides over medium-high heat.
8
Brown the tenderloin well on the first side for 2-3 minutes.
9
Turn and cook on all sides, about 2 minutes per side.
10
Transfer the pan to the preheated oven and cook for 8-10 minutes, turning the pieces after 5 minutes to ensure even cooking.
873
kcal
Calories
57
g
Fat
1
g
Carbs
83
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 pounds pork tenderloin, coarse salt, black pepper freshly gound, fresh sage, and more.
Yes, Bacon Wrapped Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
