Bacon Wrapped Pork Tenderloin with Fresh Herbs

Bacon Wrapped Pork Tenderloin with Fresh Herbs

Bacon Wrapped Pork Tenderloin with Fresh Herbs

Yield: Serves 4-6


2 ea. pork tenderloins, about 2 lb. total, trimmed of silverskin
2 cloves garlic, minced
1 Tbsp. Italian parsley leaves, chopped
2 Tbsp. sage leaves, chopped
1 Tbsp. thyme leaves
1 Tbsp. kosher salt
1 Tbsp. olive oil
1 Tsp. freshly ground pepper
8-12 strips bacon, regular thickness
2 Tbsp. balsamic vinegar


Oven Temperature: 575-600 degrees

  1. Cut the tenderloins in half, as the thicker end will take longer to cook.
  2. Make a paste with the garlic, herbs, salt, olive oil, and pepper. Spread paste evenly over the pork. Wrap in plastic and refrigerate for 6–12 hours.
  3. Wrap each piece of pork in a spiral fashion with 2-3 slices of bacon. You may secure it with kitchen string.
  4. Flame Height: 3.4
  5. Place 2 pieces of pork in each of the 2 shallow pans or sizzle skillets. Roast in front of the flame for 3-4 minutes. Turn meat over and roast for 3-4 more minutes or until the internal temperature in the thickest part of the meat registers 145–150 degrees. Cooking time will vary a few minutes for the different thicknesses of meat. Pour vinegar over the meat and let sit 5-8 minutes before slicing.

Variation: For a Spanish twist, use Jamon de Serrano instead of bacon and serve with Romesco Sauce.”

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