Pan-Roasted Bacon-Wrapped Pork Tenderloin

Recipe updated June 2015

It doesn’t take many ingredients to serve deliciously juicy pork tenderloin with smoky, garlicky flavors and tender texture. A little rub of fresh herbs, garlic, and olive oil, a simple bacon wrap, and a good ol’ cast-iron skillet—dinner is served.

You may also like Pan-Roasted Pork Tenderloin with Orange Marmalade Glaze and Stuffed Pork Tenderloin with Maple-Caramelized Onion and Bacon.

Serves 4

Ingredients

• 6 garlic cloves
• 1 tbsp finely chopped rosemary, plus 2 large sprigs
• 1 tbsp finely chopped chives
• 1 tbsp olive oil
• sea salt
• freshly ground black pepper
• 1-1/4-lb pork tenderloin, trimmed
• 4 bacon slices (not thick-cut)
• 6 thin scallions

Preparation

1. Finely chop three of the garlic cloves. Combine the chopped garlic, rosemary, chives, and oil in a small bowl and season with salt and pepper. Rub the mixture all over the pork tenderloin. Place on a plate, cover with foil, and refrigerate at least 2 hours (and up to 8).

Marinade Rub and Trimmed Tenderloin 

Marinated Tenderloin

1. Preheat the oven to 400° F.
2. Wrap the marinated pork tenderloin with the bacon slices, tucking in the ends of the bacon to hold them in place, overlapping as needed.
3. Lightly crush the remaining 3 garlic cloves and remove the peel.
4. Heat a large, cast-iron skillet (or other ovenproof pan) over medium-high heat. Place the tenderloin in the pan and scatter the crushed garlic cloves, scallions, and rosemary sprigs around it.
5. Sear 5 minutes. Turn the tenderloin over and place the skillet in the oven. Roast until the pork is just cooked through, 25 minutes.
6. Transfer to a cutting board and let rest 5 minutes before slicing.

Bacon-Wrapped Tenderloin

Beginning to Sear 

After Turning

Roasted Tenderloin

Cut the tenderloin into 12 slices and serve.

Pan-Roasted Bacon-Wrapped Pork Tenderloin