Bacon-Wrapped Pork Tenderloin
Here’s one of our favorite main dishes to enjoy with a glass of La Crema Pinot Noir. Herb and mustard brushed pork tenderloin wrapped with sweet and smoky bacon.
This indulgent recipe is also functional: The fat content of the bacon ensures the lean tenderloin will stay tender and juicy. Combine with a selection of accompanying dishes like this Lemon and Mint Cous-Cous and a simple Butter Lettuce Salad for a dinner-party-worthy menu!
{Recipe Follows Images}
Before wrapping the tenderloin, get all items prepared and ready to go.
After brushing the herb and mustard mixture, lay the tenderloin over the slightly overlapping bacon as shown.
The plastic wrap is your friend! Use it to ensure a consistent wrap on the tenderloin.
When you take it out of the over, give it time to rest before slicing. 10 minutes should do the trick.
Bon Appetit!
Bacon-Wrapped Pork Tenderloin
Serves: 4
Ingredients
- 2 (1-1½ lb.) pork tenderloins
- 4 Tbsp. whole grain Dijon mustard
- 2 Tbsp. fresh parsley, minced
- 2 Tbsp. fresh tarragon, minced
- ¼ tsp. kosher salt 1/8
- 1/8 tsp. freshly ground black pepper
- 14 slices (8 ounces) thin-cut bacon
- ¼ cup vegetable oil
Instructions
- Preheat oven to 375ᵒF.
- Trim tenderloins, removing excess fat and silver skin. Remove the 2-inch tail ends and reserve for another use.
- In a bowl, combine mustard, parsley, tarragon, salt and pepper. Mix thoroughly and brush onto tenderloins, covering entirely.
- Arrange 7 bacon slices in a row onto a piece of plastic wrap. Overlap bacon slightly, forming a rectangle wide enough to wrap tenderloin. Place 1 tenderloin on bottom edge of bacon. Pick up edge of plastic wrap and roll bacon around tenderloin, overlapping by ½-inch. Trim excess bacon. Repeat process with remaining tenderloin.
- Place a baking rack on a sheet pan and brush rack with oil. Place bacon-wrapped tenderloins onto rack and brush tenderloins with oil. Place in oven and cook for 20 minutes or until internal temperature reaches 140ᵒF. Remove from oven, cover lightly with aluminum foil and let rest for 10 minutes before slicing.
- Serve with La Crema Sonoma Coast Pinot Noir.
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