Ready in 1 hour 15 minutes | Serves 4 | Technique: Sear Roast and Glaze | Storage: Refrigerate for 3 days.
This Bacon Wrapped Pork Tenderloin is an elegant, straightforward dish that is perfect for a small gathering or a special weeknight meal. The pork tenderloin is seasoned with a bold garlic coriander rub, wrapped in bacon for moisture and flavor, and cooked using a quick sear roast method. The final result is a tender, juicy, and beautifully glazed roast, with a savory and subtly sweet finish that is perfect for any occasion.
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My non-negotiable tip: You must let the pork rest for at least 15 minutes before you even think about slicing it. Pork tenderloin is lean and prone to drying out. Resting allows the internal juices to redistribute, guaranteeing a moist, succulent slice every time.
Why You'll Love This Recipe
- Incredibly Juicy Meat: The bacon provides a crucial layer of fat that melts and bastes the tenderloin as it cooks, preventing the lean pork from drying out.1
- Fast and Elegant: This dish is ready in just over an hour. It looks impressive but requires minimal active cooking time.
- Savory Crust and Glaze: The high heat sear creates a dark, savory crust, perfectly complemented by the tangy, sweet Apricot Sherry Glaze.
- Flavor Bomb: The rub of garlic, pepper, and coriander seed infuses the meat with a bold, aromatic flavor base.
Ingredients
Here's what you'll need for this flavorful roast.
For the Pork and Rub
- one (1 one quarter to 1 one half lb) pork tenderloin, trimmed.
- five to seven center cut bacon slices.
- two Tablespoons finely chopped garlic (about five large cloves).
- one teaspoon black pepper.
- one teaspoon coriander seed, coarsely crushed.
- one teaspoon, plus a pinch of kosher salt, divided.
- Olive oil.
For the Glaze
- one Tablespoon apricot preserves.
- one Tablespoon sherry vinegar.
- one and a half teaspoons Dijon mustard.
How to Make Bacon Wrapped Pork Tenderloin
This recipe uses a quick sear on the stovetop followed by a hot oven roast to achieve a perfect internal temperature without drying out the lean meat.
Step 1: Prep and Season the Tenderloin
First, pat the pork tenderloin dry with paper towels.
In a small bowl, stir together the finely chopped garlic, pepper, coriander, and one teaspoon of the salt. Rub this mixture evenly all over the pork. If needed, tuck the thin end of the pork under so the tenderloin is about the same thickness from end to end.
Step 2: Wrap and Sear the Bacon
Starting with one bacon slice on the underside of the wide end of pork, stretch and wrap the remaining bacon around, spiraling toward the middle until the pork is mostly covered.
Heat one Tablespoon of olive oil in a large ovenproof cast iron or stainless steel skillet over medium high. Place the wrapped pork, seam side down, in the hot skillet, and cook until the bacon is browned, about three minutes per side.
Step 3: Roast to Finish
Transfer the skillet directly to the preheated oven. Bake until a thermometer inserted in thickest portion of pork registers one hundred forty degrees F (60 degrees C), which takes twenty to twenty five minutes.
Remove from oven, and transfer the pork to a cutting board. Do not clean the skillet!
Step 4: Make Glaze and Rest (Crucial Step)
While the pork rests, whisk the apricot preserves, sherry vinegar, and Dijon mustard into the pan drippings until sizzling.
Pour the pan drippings into a small bowl, and whisk in the remaining pinch of salt until the glaze comes together, about thirty seconds. Pour any accumulated pork juices from the cutting board into the bowl with the glaze, and stir to combine.
Let the pork rest for a full fifteen minutes before slicing three quarters inch thick.
Step 5: Slice and Serve
Serve the sliced pork drizzled with the sweet and savory apricot glaze.
Common Mistakes to Avoid
- Slicing Before Resting: If you cut the pork tenderloin immediately, all the moisture will run out. The fifteen minute rest is mandatory for a juicy slice.
- Using Cold Meat: Placing a cold tenderloin directly into a hot pan results in uneven cooking-the outside overcooks quickly while the center remains raw.
- Worrying About the Glaze: Do not worry about making the glaze thick. The combination of preserves, vinegar, and hot bacon drippings creates a rich, concentrated, pourable glaze that doesn't need to be reduced.
- Overcooking: Pork is lean! Pull the roast when it hits one hundred forty degrees F (60 degrees C). Anything higher results in dry, tough meat.
Tips and Tricks for Success
- Sear in Cast Iron: The cast iron skillet holds heat perfectly, ensuring the bacon gets a crisp, golden-brown sear that forms the savory crust.
- Tuck the Ends: If the tenderloin has a thin tail, tucking it under itself at the beginning ensures the roast is a uniform thickness, promoting even cooking.
- Cook to Temperature: The total cooking time is short, so use an instant read thermometer for accuracy. Pull the pork at one hundred forty degrees F (60 degrees C) to ensure a final temperature of one hundred forty five degrees F (63 degrees C).
- Glaze Balance: The sherry vinegar and Dijon mustard are essential. They cut through the richness of the bacon and the sweetness of the apricot preserves, giving the glaze its signature tangy complexity.
Variations
- Spicy Rub: Add one half teaspoon of smoked paprika and a pinch of cayenne pepper to the salt and coriander rub.
- Nutty Crunch: Add a sprinkle of chopped toasted pecans or walnuts to the glaze for texture.
- Apple Glaze: Substitute apple butter or apple cider reduction for the apricot preserves.
How to Serve
- This dish is perfect served alongside creamy mashed potatoes or roasted sweet potatoes to soak up the savory pan juices.
- Pair it with green beans or roasted asparagus.
- The sliced tenderloin is fantastic served cold for elegant sandwiches the next day.
Make Ahead and Storage
- Make Ahead (Prep): The pork tenderloin can be seasoned, rubbed, and wrapped in bacon up to one day in advance. Store it tightly covered in the refrigerator.
- Storage: Store leftovers, tightly wrapped, in the refrigerator for up to three days.
- Reheating: Reheat slices gently in a three hundred twenty five degrees F oven or skillet with a splash of broth to avoid drying out the lean meat.
Recipe Notes
The combination of the savory bacon fat and the sweet apricot preserves is what makes this simple pan glaze so complex and delicious. By whisking the preserves directly into the hot pan drippings, you capture all the rendered bacon and herb flavor in the glaze itself, eliminating the need for a separate sauce base.
Nutrition Snapshot
Estimated Nutrition Per Serving: 480 calories | 40g protein | 15g carbs | 28g fat
Bacon-Wrapped Pork Tenderloin
Equipment
- Small bowl
- Cutting board
- Large ovenproof skillet cast-iron or stainless steel
- Meat thermometer
- Whisk
Ingredients
Group: Pork & Seasoning
- 2 Tbsp. finely chopped garlic (about 5 large cloves)
- 1 tsp. black pepper
- 1 tsp. coriander seed, coarsely crushed
- 1 tsp. kosher salt, plus a pinch
- 1 (1 ¼- to 1 ½-lb.) pork tenderloin, trimmed
- 5 to 7 center-cut bacon slices
- 1 Tbsp. olive oil
Group: Glaze
- 1 Tbsp. apricot preserves
- 1 Tbsp. sherry vinegar
- 1 ½ tsp. Dijon mustard
Instructions
- Preheat oven to 425°F. Stir together garlic, pepper, coriander, and 1 teaspoon of the salt in a small bowl. Rub evenly over pork. If needed, tuck thin end of pork under so the tenderloin is about the same thickness from end to end.
- Starting with 1 bacon slice on underside of wide end of pork, stretch and wrap bacon around, spiraling toward middle. Continue wrapping with remaining bacon slices until pork is mostly covered and bacon seams end up on underside of pork.
- Heat oil in a large ovenproof cast-iron or stainless steel skillet over medium-high. Place wrapped pork, seam side down, in hot skillet, and cook until browned on both sides, about 3 minutes per side. Transfer skillet to preheated oven, and bake until a thermometer inserted in thickest portion of pork registers 140°F, 20 to 25 minutes. Remove from oven, and transfer pork to a cutting board; do not clean skillet. Let pork rest for 15 minutes before slicing ¾-inch thick.
- While pork rests, whisk apricot preserves, vinegar, and mustard into pan drippings until sizzling. Pour pan drippings into a small bowl, and whisk in a pinch of salt until glaze comes together, about 30 seconds. Pour any accumulated pork juices into bowl with glaze, and stir to combine.
- Serve sliced pork drizzled with glaze.
Notes
Nutrition
FAQs
Why does the recipe call for searing before roasting?
Searing the bacon hard on the stovetop creates a flavorful, crisp crust that cannot be achieved by just baking in the oven alone. It locks in the shape and begins the cooking process quickly.
Can I use pre-cooked bacon?
I do not recommend it. The fat rendered from raw bacon is essential for cooking the pork and forms the base of the glaze.
Is one hundred forty degrees F the correct temperature for pork?
Yes! The USDA recommends pulling pork at one hundred forty five degrees F (63 degrees C).2 Pulling it at one hundred forty degrees F (60 degrees C) is the perfect pro tip, as the temperature will coast up to the safe one hundred forty five degrees F during the fifteen minute rest, guaranteeing maximum juiciness.
