This Bacon Wrapped Pork Tenderloin is the juiciest, most flavorful pork tenderloin you have ever made! Garlic, herbs and bacon make this easy pork recipe fancy enough for hosting company, but it is simple enough for a weeknight meal.
Thank you to Safeway for sponsoring this post! This is a sponsored conversation written by me on behalf of Safeway . The opinions and text are all mine.
Hello friends! I know we are all deep into the pumpkin recipes right now, but did you know that October is also National Pork Month? So let’s take a quick break from the Halloween candy because today I have partnered with my friends at Safeway to bring you this Bacon Wrapped Pork Tenderloin recipe!
I’m actually really excited about this pork tenderloin recipe, because I realized I don’t have nearly enough pork recipes on my site. When Safeway reached out to me to create a recipe for National Pork Month, I couldn’t wait to get started. I was pleased to find out that their Open Nature® Pork is anti-biotic free, vegetarian fed, free of hormones and raised crate free.
All Open Nature Pork is of the Duroc heritage breed, which is esteemed for its high degree of marbling. This means you will get a more tender, juicy and flavorful end result. That pretty much makes for a fool-proof entree.
Fancy but Easy Weeknight Dinner
I couldn’t believe how tender and juicy this pork tenderloin was. And the best part? It only spends about 30-40 minutes in the oven! That means this Bacon Wrapped Pork Tenderloin is fancy enough for company but simple and quick enough for a weeknight dinner.
Yesterday after the Baby Fox and I attended our mom and baby group, we stopped by our local Safeway to pick up the ingredients for dinner. We were dangerously close to nap time, but I was able to speed around the store and grab all the ingredients for this Bacon Wrapped Pork Tenderloin before we reached full meltdown mode. Any other mamas feel like you are always rushing? Luckily, he fell asleep in the car on the way home, and I was able to prepare this during nap time. Serious mom win.
I decided to throw some apples and fennel in the bottom of the roasting pan to make this a complete meal. Apples and pork are a classic combination, and fennel compliments pork wonderfully. If you aren’t familiar with fennel, it is a large white bulb with green stalks that end in wispy green fronds. It has an anise flavor that mellows with roasting. For extra flavor I rubbed the pork tenderloin with rosemary and thyme, and of course, garlic.
How do you cook pork tenderloin in the oven?
Despite its fancy appearance, it is really easy to cook a pork tenderloin in the oven. I used a large roasting pan. After rubbing the tenderloin with the garlic and herb mixture, wrap the tenderloin in bacon. Place the apples, onion and fennel in the bottom of the roasting pan and toss with olive oil, salt, pepper and herbs. Place the pork tenderloin on a rack on top of the aromatics and roast in the oven at 425 degrees Fahrenheit.
How long do you cook a pork tenderloin?
Depending on the size, a pork tenderloin should take 30-40 minutes in the oven at 425 degrees Fahrenheit. The National Pork Board recommends cooking a pork tenderloin to 145 degrees Fahrenheit, internal temperature.
I buy my Open Nature® Pork products at my local Safeway, and you can also find them exclusively at all of the Albertsons Companies family of stores, including Albertsons, ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, and Carrs/Safeway. Visit safeway.com to find a store near you and discover more recipe ideas.
Bacon Wrapped Pork Tenderloin
- 1 1/2 lb pork tenderloin
- 8 strips thick cut bacon
- 2 TBSP Rosemary chopped, plus more for garnish
- 2 TBSP thyme leaves stripped, plus 4 more sprigs for garnish
- 1 TBSP kosher salt
- 4 cloves garlic finely minced
- 1 bulb fennel cut into half inch pieces
- 1 mild sweet onion cut into eight wedges
- 1 apple cut into eight wedges
- black pepper to taste
- 2 TBSP olive oil divided
Preheat oven to 425 degrees Fahrenheit.
In a small bowl, mix together garlic, kosher salt, 1 tbsp olive oil, and 1 tbsp each of chopped rosemary and thyme.
Rub herb mixture all over pork tenderloin. Wrap the bacon strips around the pork, tucking the ends underneath.
Place fennel, apple and onion slices in a large roasting pan. Drizzle with remaining olive oil, season with salt, pepper and remaining tablespoons of chopped rosemary and thyme. Toss to fully coat. Scatter four sprigs each of rosemary and thyme.
Position a roasting rack over the fennel, apples and onions and place the pork tenderloin on top. If you don't have a roasting rack, you can place the tenderloin directly on top of the onions and apples.
Roast until done, when a meat thermometer reads 145° for medium, 30–40 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.
This is a sponsored conversation written by me on behalf of ABSCos. The opinions and text are all mine.
Thank you for supporting the brands that support Fox and Briar! For more information, see my disclosure policy.