This bacon-wrapped pork tenderloin is special enough to serve for a party, or as an elevated weeknight dinner.
Sure, it’s a bit more messy, but it creates the perfect final dish.
To bring it all together, coriander and garlic in the seasoning adds floral notes and a bold punch.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Learn how to make a bacon-wrapped pork tenderloin.
With its quick cook time, there’s no need to cook the pork tenderloin in advance.
But you’ve got the option to prep and wrap with bacon up to 24 hours ahead.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Assemble as directed, then wrap tightly and refrigerate.
Let stand at room temperature for 15 to 30 minutes before searing and baking as directed.
Refrigerate for up to four days or freeze for up to three months.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Avoid overheating, but do be sure to bring the internal temperature of the meat to 165F before serving.
Add a splash of broth while heating if the meat seems dry.
Get creative with your leftovers by using the sliced pork for sandwiches,tacos, salads, and more.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Serve with garlic bread and red wine for a truly special meal.
Rub evenly over pork.
Brown bacon:
Heat oil in a large ovenproof cast-iron or stainless steel skillet over medium-high.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Remove from oven, and transfer pork to a cutting board; do not clean skillet.
Let pork rest for 15 minutes before slicing 3/4-inch thick.
Pour any accumulated pork juices into bowl with glaze, and stir to combine.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Serve sliced pork drizzled with glaze.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
