This delicious baked pork tenderloin is wrapped in bacon and flavored with seasoned salt and herbs. Pork tenderloins can vary greatly in size. To avoid undercooking or overcooking, I recommend a reliable instant-read food thermometer.
The bacon adds extra fat and juiciness to the lean pork tenderloins. I partially cook the bacon before wrapping the pork to eliminate some of the fat. The bacon should still be flexible enough to wrap around the meat. You may use pre-cooked packaged bacon as well.
- 1 pork tenderloin, cleaned and trimmed (how to remove the silver skin instructions below)
- 1 tablespoon of garlic powder
- 1 teaspoon of Lawry's Seasoned Salt or a Cajun seasoning blend with salt
- 1 teaspoon dried crumbled leaf basil
- 1/2 teaspoon dried crumbled leaf oregano
- 1 teaspoon freshly ground black pepper
- extra virgin olive oil
- 3 slices of bacon, partially cooked
Heat the oven to 375 F (190 C/Gas 5).
Combine garlic powder, seasoned salt, basil, oregano, and black pepper in a small bowl. Coat the pork with olive oil and then rub with the seasoning mixture. Wrap the pork with bacon and secure with toothpicks. You can partially cook the bacon in a skillet to render some of the fat. It should still be flexible for wrapping around the pork.
Place the pork in a baking pan; bake uncovered the preheated oven for 30 to 45 minutes, or until the pork reaches at least 145° F (62.8 °C), the minimum safe cooking temperature for pork.
Remove and wrap loosely in foil. Tent the pork loosely with foil and let it stand for about 10 minutes before slicing.
Serves 2 to 4.
Originally shared by SuzyJ
Tips and Variations
- How to Remove the Silver Skin - The silver skin is the thin silver membrane that covers the pork tenderloin. It will shrink as the pork cooks, which can interfere with the shape of the tenderloin. Slip the tip of a small, sharp knife under the silver skin near the end to loosen it. With a towel or paper towel in hand, hold the loosened piece of silver skin (the towel helps keep it from slipping out of your hand). Slide the knife down the length of the silver skin, angling the blade upwards so you will not cut into the meat.
- Sweeten the bacon with a few tablespoons of maple syrup or brown sugar before you wrap the pork tenderloin.
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