Bacon-Wrapped Pork Tenderloin

Method

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1. Heat the oven to 200°C / 400°F. Mix the sugar, paprika, garlic powder, salt and pepper. Pat the tenderloins dry, brush them with the mustard and rub with the spice mixture.

   Mark done

2. Lay 5 or 6 rashers of bacon side by side, overlapping slightly, on a board. Set a tenderloin across them and roll it up, so that the bacon covers the meat, with the ends tucked underneath. Secure with cocktail sticks if needed. Repeat with the second tenderloin.

   Mark done

3. Heat the oil in a large ovenproof frying pan over medium-high heat. Lay the tenderloins in the pan seam side down and cook for 2 minutes to set the bacon, then keep turning them for 4 minutes more, until the bacon is lightly browned all over.

   Mark done Start 2 min timer

4. Move the pan to the oven and roast for 15 to 20 minutes, until a thermometer in the thickest part of the meat reads 63°C / 145°F.

   Mark done Start 15 min timer

5. Heat the grill to high and grill the tenderloins 15 cm from the heat for 2 to 3 minutes, turning once, until the bacon is crisp and glazed.

   Mark done Start 2 min timer

6. Rest for 10 minutes, remove the cocktail sticks and slice into 2 cm rounds.

   Mark done Start 10 min timer

Chef’s Tips

• Use thin, streaky bacon. Thick bacon is still soft and pale when the pork is done, and thin bacon crisps.
• Sear the tenderloins on the bacon seam first. It sets the bacon so that it does not unroll in the oven.
• Rest the pork for 10 minutes before slicing. Cut too soon, the juices run out onto the board.

Pairing Suggestions

• Roasted sweet potatoes
• Green beans
• Apple sauce

Storage & Reheating

Keep in the fridge up to 3 days and reheat slices gently in a covered pan with a splash of water. The bacon will not stay crisp.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.