Oven Roasted Bacon-Wrapped Pork Tenderloin is a rich and flavorful main course. In our version, the meat is rubbed with salt and pepper, wrapped in slices of bacon, and flavored with rosemary. After a quick pan-searing, it's deglazed with white wine, transferred to a baking dish with vegetable broth, and roasted in a hot oven.
The result is a fillet with a crispy exterior and a soft, juicy interior, perfect for Sunday lunch or for special occasions, accompanied by a mixed salad, a portion of roast potatoes, or a side of seasonal vegetables.
What's The Secret for a Perfect Tenderloin Roast?
The only precaution is to respect the recommended cooking times and temperatures, so as not to make the meat tough and stringy.
Bacon-Wrapped Pork Tenderloin Variations
If you like, you can replace the bacon with slices of speck and the white wine with beer, for an equally tasty result.
How Do I Know When my Pork Tenderloin is Fully Cooked?
Use a meat thermometer: insert it into the thickest part of the tenderloin (avoiding the bacon if possible): pork is safe to eat when it reaches an internal temperature of 145°F (63°C), followed by a 3-minute rest according to USDA guidelines. The center should be slightly pink and juicy, not gray and dry. Since bacon adds fat and slows browning, don’t rely only on the color of the outside — the thermometer is the most reliable method. If you don’t have one, the juices should run mostly clear and the meat should feel firm but still slightly springy when pressed.
Storage Instructions
If you have any leftovers, you can store the pork tenderloin in the refrigerator, tightly closed in an airtight container, for up to 1 day.
Ingredients
How to Make Oven Roasted Bacon-Wrapped Pork Tenderloin
To prepare the pork fillet in the oven, start by placing the meat on a cutting board, season it with salt and pepper, then massage it well so as to distribute the spices and let it flavor.
To prepare the pork fillet in the oven, start by placing the meat on a cutting board, season it with salt and pepper, then massage it well so as to distribute the spices and let it flavor.
Slightly overlap the bacon slices on a rectangle of baking paper, so as to form an even layer, then place the fillet on one of the two ends and wrap it completely with the bacon.
Slightly overlap the bacon slices on a rectangle of baking paper, so as to form an even layer, then place the fillet on one of the two ends and wrap it completely with the bacon.
Tie everything together with kitchen string and insert a sprig of rosemary in the center.
Tie everything together with kitchen string and insert a sprig of rosemary in the center.
Heat a drizzle of oil in a large pan, sauté a clove of garlic, and then add the fillet. Brown it on all sides over high heat, and when the pancetta is crispy, pour in the white wine and let the alcohol evaporate.
Heat a drizzle of oil in a large pan, sauté a clove of garlic, and then add the fillet. Brown it on all sides over high heat, and when the pancetta is crispy, pour in the white wine and let the alcohol evaporate.
Once the alcohol has evaporated, transfer the pork fillet to a baking dish and add a ladle of hot broth, the cooking juices obtained after browning in the pan and garnish with a few sprigs of rosemary. Finally, cook in a preheated conventional oven at 355°F/180°C for 40 minutes, basting the meat occasionally with the sauce.
Once the alcohol has evaporated, transfer the pork fillet to a baking dish and add a ladle of hot broth, the cooking juices obtained after browning in the pan and garnish with a few sprigs of rosemary. Finally, cook in a preheated conventional oven at 355°F/180°C for 40 minutes, basting the meat occasionally with the sauce.
The baked pork fillet is ready: bring it to the table, basted with its cooking juices and serve it immediately. Enjoy!
The baked pork fillet is ready: bring it to the table, basted with its cooking juices and serve it immediately. Enjoy!
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