|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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, use a reliable instant-read food thermometer.
The bacon adds extra fat, flavor, and juiciness to the mild, lean pork tenderloin. To lessen the amount of fat, partially cook the bacon, about half way, before wrapping the pork. The bacon should still be flexible enough to wrap around the meat. You may use pre-cooked packaged bacon, if you'd like.
- 1 pork tenderloin (about 1 to 1 1/4 pounds, or two small pork tenderloins)
- 1 tablespoon garlic powder
- 1 teaspoon seasoned salt (or a Cajun seasoning blend with salt)
- 1 teaspoon basil
- 1/2 teaspoon oregano
- 1 teaspoon black pepper
- 3 to 4 strips bacon (partially cooked)
Steps to Make It
Gather the ingredients.
Preheat 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 temperature for pork (USDA).
Remove the pork from the oven. Tent the pork loosely with foil, and let it stand for about 10 minutes before slicing.
Serve and enjoy!
- 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.
- Brush the bacon with a few tablespoons of maple syrup or sprinkle it with some brown sugar before you wrap the pork tenderloin.
- Use a quick seasoned salt blend: Combine 3 tablespoons of table salt with 1/4 teaspoon each of dried leaf thyme, garlic powder, marjoram, and celery salt. Add 1 teaspoon of paprika, 1/2 teaspoon of dry mustard, 1/4 teaspoon of onion powder, and a dash of curry powder. Makes about 1/4 cup of seasoned salt.