Ingredients
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- 1 pound pork tenderloin
- 8-10 slices of bacon
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon dried thyme (or fresh thyme)
- Salt and pepper, to taste
- Optional: Fresh herbs for garnish (like parsley or thyme)
Instructions
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- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Pork Tenderloin:
- Pat the pork tenderloin dry with paper towels. This helps the seasoning stick and ensures better browning.
- Season the Pork:
- In a small bowl, mix together the garlic powder, onion powder, smoked paprika, thyme, salt, and pepper.
- Rub the olive oil all over the pork tenderloin, then sprinkle the seasoning mixture evenly over the pork, ensuring it is well coated.
- Wrap with Bacon:
- Lay the bacon slices on a clean surface, slightly overlapping them. Place the seasoned pork tenderloin at one end of the bacon.
- Roll the pork tenderloin in the bacon slices, wrapping it tightly. Tuck the ends of the bacon underneath the tenderloin if necessary.
- Sear the Tenderloin:
- In a large, oven-safe skillet (cast iron works great), heat a little olive oil over medium-high heat. Once hot, add the bacon-wrapped pork tenderloin.
- Sear for about 2-3 minutes on each side, until the bacon is crispy and browned.
- Bake:
- Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) on a meat thermometer.
- If the bacon isn’t crispy enough, you can broil it for an additional 2-3 minutes at the end, watching closely to avoid burning.
- Rest and Slice:
- Remove the skillet from the oven and let the pork tenderloin rest for about 5-10 minutes before slicing. This helps the juices redistribute.
- Serve:
- Slice the bacon-wrapped pork tenderloin into medallions and serve warm. Garnish with fresh herbs if desired.
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